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Welcoming cooler, shorter late fall days with this French Onion Mushroom Pizza. Quick and easy homemade pizza dough topped with caramelized onions, buttery herby balsamic mushrooms, goat and fontina cheese, and warming autumn herbs. All baked in a super-hot oven until the cheese is melty and bubbly, the mushrooms golden, and the crust perfect. Every last bite of this pizza is SO GOOD. It’s a great pizza to serve up any night of the week.

This post is sponsored by Fleischmann’s®.

overhead photo of French Onion Mushroom Pizza

Happy Halloween!!

With November practically here, and the large amounts of snow and cold temperatures at home in Colorado, I’m welcoming these late fall days with simple, cozy recipes. It’s been a while since I shared a pizza recipe here. And you guys…this one is SO GOOD. Possibly a new favorite, as this pizza has several of my very favorite foods…mushrooms, cheese, and plenty of herbs.

It’s what I’m calling my “November” pizza. It’s hearty and cheesy, yet in a way, it feels kind of elegant. Which is particularly nice for this time of year with holiday entertaining kicking in oh so soon!

pizza dough in bowl

As you guys know, I’m traveling all over right now promoting the new cookbook, so my days at home are very short and sweet. Thankfully, I have recipes like this pizza that are quick-cooking, cozy, and truly delicious to make on busy nights. I’ll be returning from New York shortly. Mixing up a quick batch of my no-knead pizza dough is already on my to-do list. Having the no-knead dough on hand makes throwing together pizzas like this a breeze.

I’m excited to be working with Fleischmann’s® Yeast this fall to create a few recipes that take the fear out of using yeast. It’s no secret that I love using Rapid Rise Yeast (see my cinnamon croissant loaf and my easy pull-apart dinner rolls). So I could not be happier to help “influence” you all to cook and bake with yeast too. I know it can be a feared ingredient. But it’s recipes like this pizza that demonstrate how using yeast is so easy.

Oddly, I’ve yet to share a quick pizza dough recipe using my go-to bread baking ingredient. So, enter this French Onion Mushroom Pizza! It uses the quickest no-knead dough that comes together and is ready for baking in just minutes. It doesn’t get any easier, it’s (almost) foolproof.

pizza dough

To make the dough.

You ready for this? It’s so simple.

Just mix flour with Fleischmann’s® Rapid Rise Yeast, add warm water, a touch of honey, and olive oil. Mix, let the dough rest 10 minutes, and you’re done. You now have homemade pizza dough that required so little effort and is so much better than any store-bought dough.

What’s fun about this pizza dough is that you really can’t mess it up. It’s so easy to make that you can even have your girlfriends, husbands, boyfriends, or even your kids, in the kitchen mixing the dough while you prep the pizza toppings. And? You don’t even need a fancy stand mixer…just a bowl and a spoon, that’s it.

Super Simple.

French Onion Mushroom Pizza before baking

Onto the toppings.

Obviously no pizza is complete without toppings, and the toppings on this pizza are some of my favorites.

Start with the onions. I really wanted to add a rich layer of flavor to this pizza, so I decided to add some caramelized onions seasoned with fresh sage, rosemary, and a little white wine too. The onions take a few minutes in the skillet, but caramelizing them with the wine helps to speed the process up. If you don’t like to cook with wine, no problem, you can use an equal amount of apple cider or juice.

Once the onions have caramelized, toss some mushrooms into the skillet with a touch of balsamic vinegar. The balsamic caramelizes over the mushrooms and it is DELICIOUS.

At this point, simply roll the dough out, layer the onions and mushrooms with creamy goat cheese, fresh spinach, and fontina cheese. Then throw the pizza into the oven and about ten or so minutes later you’ll have delicious cheesy pizza.

overhead close up photo of French Onion Mushroom Pizza

And when the pizza comes out of the oven? The cheese will be melty, the mushrooms will have a nice little char, the rosemary on top will be nice and crisp, and the house will smell like a little french bistro.

SO GOOD.

I could not love the combo of sweet onions, tangy goat cheese, and mushrooms more. Every bite is melt in your mouth good.

So with that, pizza for dinner anyone? Yes, please!

overhead photo of French Onion Mushroom Pizza with bite taken out of pizza

If you make this French Onion Mushroom Pizza, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

No-Knead Pizza Dough

Prep Time 5 minutes
rising time 10 minutes
Total Time 15 minutes
Servings: 2 pounds of dough
Calories Per Serving: 627 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. In a medium bowl, stir together the flour, yeast, and salt. Add the water, olive oil, and honey, and mix with a wooden spoon until combined. 
    2. Cover the bowl with plastic wrap and let sit at room temperature for 10-15 minutes.
    3. Turn the dough out onto a floured work surface and use as directed in recipe.

Notes

Perfect Dough:To get the right consistency in your dough, start with your base amount of flour, then add more as needed, 1 tablespoon at a time, until the dough is smooth but not dry. It’s better to have a dough that’s on the slightly sticky side than a dough that’s too dry. It should be a bit loose; it should not feel dense or heavy. 
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French Onion Mushroom Pizza

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Calories Per Serving: 505 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Shop ingredients at your local Target store. Learn more

Ingredients

Instructions

  • 1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
    2. Melt the butter in a large skillet over medium-high heat. Add the onions and cook 3 minutes, until softened. Add half the wine, season with salt and pepper, and continue cooking another 5 minutes until the wine has mostly evaporated. Add the remaining wine and cook another 5 minutes or until the onions are golden and caramelized. Add the mushrooms, garlic, sage, chopped rosemary, and crushed red pepper, cook another minute. Remove from the heat, add the balsamic vinegar.
    3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.
    4. Spread with a drizzle of olive oil. Add the spinach and goat cheese, then layer the onions and 1/2 the mushrooms over the cheese. Top with fontina, the remaining mushrooms, and 1 sprig rosemary.
    5. Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted.
    6. Top the pizza with rosemary, if desired. ENJOY! 

Notes

Wine Replacements: use an equal amount of apple cider or juice. 
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horizontal photo of French Onion Mushroom Pizza

{This post is sponsored by Fleischmann’s®. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

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Comments

  1. 5 stars
    This was the 4th recipe of yours I used last night – hubby and I made an Italian feast (and all vegetarian) with most of the dishes being from you, THANK YOU!! I think this one may have been the favorite, even for my meat loving husband! I didn’t have fontina but a mix of cheese that had fontina so I used it and everything else I followed and it was spectacular! We soooo recommend it!!

  2. 5 stars
    Absolutely Delicious!!!
    I cut a few corners…I used a store bought refrigerated pizza crust – thin & crispy, & rolls out with the parchment paper attached. For a working girl like me, I can whip this up in no time!
    I followed the recipe but omitted the balsamic vinegar & used fresh mozzarella sliced to place over the baby spinach & added sliced shallots which I carmelized with the onion. The house smelled oh so good!
    I wanted to take a picture but my girlfriends dove into the pizza so quickly I’ll have to wait till next week when I’ll make this again.
    I served with a fresh green salad & a glass of Cabernet. This meal was a total home run ?
    Thanks Teighan!!

  3. Hi Tieghan! I am absolutely addicted to this blog, but this pizza dough recipe?! ABSOLUTE MAGIC. The easiest, simplest, quickest and BEST dough I’ve ever made. My husband and I are still talking about it days after making it. Thank you SO much for sharing!!!

    1. Hi Talla! This was so amazing to read! I am so happy you have been enjoying my recipes, especially the pizza dough! Thank you so much! xTieghan

  4. 5 stars
    Great recipe! I just made a few substitutions for the toppings. I didn’t have white wine on hand so took a chance and used a dry red (merlot). SO good. I also used mozzarella instead of goat and topped with toscano cheese. Next time I might sautee the onions with a bit of honey. Thank you!

  5. 5 stars
    WOW ! I am such a fan of you recipes, but this one, it’s just incredible and so easy. I was not sure if such a fast pizza dough would be good, but it turned out amazing. Thank you so much !

    1. Hey Linda,
      Yes, bread flour will work here! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Linda,
      Yes, just be sure to bring the dough back to room temp. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    Great recipe.
    We don’t need olives for making this pizza recipe looks nice. Perfect for those who don’t have much things like tomatoes cheese etc. Because it’s also delicious without them.
    Thanks!

  7. 5 stars
    So yummy! I made this tonight in addition to your recent pepperoni pizza and both were amazing. This was my favorite of the two. Hard to find in a pizza shop so worth making from scratch.

  8. I was wondering if I could make this dough in my stand mixer instead of mixing it with a wooden spoon! Will be trying this next week!

    1. Hi Nascha,
      Yes that is fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. Hi! I am making this for dinner but out of honey! Would maple syrup or molasses work? Love your blog 🙂

    1. Hi Annette,
      You can use maple syrup in place of the honey. I hope you love the recipe! Please let me know if you have any other questions! xTieghan

  10. 4 stars
    I only made the dough recipe but used different toppings based on what I had on hand. I felt it was just fair – strangely sweet considering how little honey is in here. I think my personal preference is a dough that has been allowed to ferment a little longer to really develop that flavour and get that nice bubbly crust – though this is a nice alternative if you’re on a time crunch (or you’re 6 months pregnant and you need pizza IMMEDIATELY lol)

    1. Hi Shari! I am glad you liked this dough recipe, but please let me know if I could help you make it better in some way! xTieghan

  11. 5 stars
    I LOVE this recipe! We made a double recipe last time – one as the recipe directed and one with vegan cheese and both were so delicious.

    What kind of protein could you add to this?.. ground sausage? smashed chick peas?

    1. HI! I think spicy ground sausage or chickpeas would be so delicious. Love either idea. YUM! Please let me know if you have any other questions. I so glad you love this recipe! Thank you and Happy New Year! xTieghan

  12. Made this twice now and its delicious! The balsamic adds a really nice touch at the end. I didn’t have fontina cheese so I used sharp cheddar, goat cheese and feta and it turned out fabulous. Don’t skip out on the fresh herbs it really makes the difference. Also, used pastry/bread flour for the flaky crust 🙂 Thanks for the great recipe