Mushroom and Onion Pizza

Homemade pizza is really something you can make on a weeknight.  It doesn’t look gorgeous – I’m a little challenged in the rolling-dough-in-a-circle department.  But it tasted good.

Mushroom and Onion Pizza, adapted from Dinner, A Love Story


  • Dough (or buy pre-made dough)
  • 3 3/4 c. flour
  • 2 1/2 t. yeast (instant or active dry)
  • 1 t. salt
  • 3/4 t. sugar
  • 1 1/3 c. room temperature water
  • Toppings (keep in mind that this amount of dough makes 2 pizzas)
  • 1 onion
  • mushrooms
  • thyme
  • red pepper flakes
  • salt
  • olive oil
  • fresh mozzarella (either 2 balls, or I bought a log at Trader Joe’s)
  • parmesan cheese
  • corn meal


1) The morning that you’re going to make the pizza, make the dough.  Note: the Good Enough Gourmet will never judge you for buying pre-made pizza dough.  In fact, my kids like Trader Joe’s pizza dough better than this dough.  But pizza dough is super easy to  make, and I always have trouble rolling out the TJ’s dough.  This is a no-knead recipe, so literally all you do is mix the dough ingredients together (use a wooden spoon to make sure they’re all mixed) and let it sit out for a few hours.  That’s it.

2) Preheat the oven to 500 degrees.

3) Slice the onion and saute in olive oil.

4) Slice the mushrooms and add to the onions.  Add some salt, thyme, and red pepper flakes and cook until mushrooms are wilted (or less, if that’s how you like your mushrooms).

5) Prepare the dough.  Split it in half and form each half into a ball.  The dough will make two pizzas.  Roll the ball out into a large circle, or in my case, a weird shape that’s neither circle nor triangle.  Sprinkle corn meal on a pizza peel or the bottom of a cookie sheet or baking pan.  Gently put the rolled out dough onto the corn meal.

6) Slice the mozzarella cheese.  Top the pizza with mozzarella rounds.  Add onion and mushroom mixture.  Grate some fresh parmesan on top.

7) Brush the exposed crust with olive oil.

8) Bake for 15 minutes.  Note: I have a pizza stone, so I slide my pizza from the peel onto the stone.  But if you don’t have a stone, just bake the pizza on the baking pan.

9) Repeat for the second pizza.

Obviously this recipe can be used with any toppings you want.  Last week, I topped the pizza with jarred pizza sauce (every once in a while, it happens), mozzarella cheese, and chopped Canadian bacon and pineapple for a Hawaiian pizza.


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