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This meatless homemade pizza with Caramelized Onions, Mushrooms & Fontina might sound fancy but you can have it ready from start to finish in about 30 minutes. Perfect for your next family pizza night.
I’m not sure that I’ve met anyone who doesn’t have a pizza night at home. Friday seems to be the popular choice. It’s unclear why Friday is the most popular choice for most. For me, Friday works best because we are usually all home, unwinding from a long tiring week. Gathering around the table with a cheesy pizza is perfect family time for us. The rest of the week is full of running one kid here, the husband getting the other kid there, etc. You know how it goes.
I often wonder why more people aren’t making their own homemade pizza for pizza night. My Dad owned a pizza shop, so we were always having family made pizza. Home cooking is made with love and let’s be honest homemade always tastes best.
There seems to be a misconception that a homemade pizza night would have to start earlier in the day and include hours of rest time. It’s simply not true. The pizza I’m sharing with you today had a total rest time of only ten minutes. You read that right, ten minutes. How can this be, you ask?
Easy: Fleischmann’s® RapidRise® Yeast.
Not only does Fleischmann’s® RapidRise® Yeast have a short rest time but you also don’t need any heavy equipment to mix it. I just use a simple wooden spoon to mix. You can even use your hands if you want. No biggie, get right in there.
I know for newbies in the kitchen using yeast might sound scary. Trust me, Fleischmann’s®RapidRise® Yeast has taken all the guess work out of it. There’s just two rules here, make sure you haven’t let your yeast expire, that’s the big reason dough doesn’t rise and also make sure your water is heated, not hot, but heated (optimal temp is between 120°F – 130°F). It cannot be too hot or too cold.
Once you’ve mastered this homemade pizza recipe, check out these other tasty recipes.
This pizza dough recipe is tried and true. Trust me, if my kids can pull it together without supervision so can you. I know it.
Since everyone likes to lighten things up this time of year, I decided to make my newest homemade pizza recipe a meatless recipe! Now, if I’m going to serve up a meatless pizza in my house full of carnivores, it better have some good flavor! This Caramelized Onion and Mushroom Pizza is not lacking in flavor, that’s for sure. And while it sounds like something you can only find in a fancy pizzeria, I’m going to break down just how easy this is.
Let’s start with the toppings:
Caramelized Onions
Usually caramelized onions take an hour or so. I have a cheat though. I add a little bit of sugar to speed up the process. All in all they take about 20 minutes. During the last half of cooking is when I get my dough prepared so I still stay at around 30 minutes for the recipe.
Tip: If you are a fan of caramelized onions like I am, it’s a timesaver to cook up a big batch at the beginning of the week and use in recipes throughout the week.
Mushrooms
To cook the mushrooms or not to cook? You can do either. What I prefer to do is add the mushrooms to my pan that the onions cooked it and just brown them up for about 2 minutes.
Cheese
Fontina cheese melts so beautifully, it’s practically begging to be on a pizza. However, if you just aren’t up to try something new, you can totally use mozzarella. Please, oh please, just grate the cheese yourself. Fresh off the block cheese melts so much better than bagged cheese. Trust me on this.
Garlic
I am a big lover of garlic. Not everyone is, I get that. I prefer to slice my garlic because I love the flavor it gives. However, if you aren’t huge into garlic, you might want to mince it or dice it so you don’t get too big of a garlic flavor in each bite.
Caramelized Onion & Mushroom Homemade Pizza Step-By-Step
Cook up the onions and mushrooms (if you’re choosing to cook the mushrooms).
While the onions are cooking, mix together your dough ingredients.
Be sure water is between 120°F-130°F
Let dough rest for about 10 minutes.
Press your dough into a pan or roll out and place on a pizza round/stone etc. Use your fingers to create the crust edge.
Time for toppings. The best way to add the sauce is by placing the sauce in the center of the pizza and use the back of your ladle to push it out in a circular motion. This is a little tidbit I picked up during one of my first jobs which was at a pizza restaurant.
After the sauce, I evenly add the other toppings: sliced garlic, onions and mushrooms.
After your other toppings are on there, it’s time for the cheese.
Bake the pizza.
This last step is the MOST IMPORTANT! Gather your family around the table. Talk about your week and enjoy a meal together!
Now that you can see how not-scary it is to cook with yeast, be sure to visit Fleischmann’s® for more inspiration.
Find Fleischmann’s® on Facebook, Instagram & Pinterest.
This easy pizza dough recipe will have you whipping up a homemade pizza in about the time it would take for delivery.
- 1-3/4 to 2-1/4 C all-purpose flour
- 1 envelope Fleischmann's®RapidRise® Yeast
- 1 1/2 tsp sugar
- 3/4 tsp salt
- 2/3 C very warm water (120°F-130°F)
- 3 T corn oil
- 1/2-1 C pizza sauce
- 1-2 C shredded Fontina cheese
- 1/2 C caramelized onions
- 2 cloves garlic, sliced or minced
- 6 oz sliced mushrooms (white, baby bella or a combination of both)
- 2 white onions, sliced
- 2 T butter
- 1 T sugar
- 1 T Worcestershire sauce
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Preheat oven to 425°F.
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Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.Add very warm water and oil; mix until well blended, about 1 minute.Gradually add enough remaining flour to make a soft dough.Dough should form a ball and will be slightly sticky.Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
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Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking pan.Form a rim by pinching the edge of the dough.
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Spread with pizza sauce.
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Top with caramelized onions, garlic, mushrooms and sprinkle with cheese.
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Bake on lowest oven rack for 12-15 minutes, until cheese is bubbly and crust is browned.
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*If you don't have a thermometer, water should feel very warm to the touch.
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** To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with rolling motion.Rotate dough a quarter turn and repeat the "fold, push and turn" steps.Keep kneading dough until it is smooth and elastic.Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
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Melt butter in a large heavy-bottomed skillet over medium heat.Add sliced onions. Cook undisturbed for 5 minutes.Stir.Cook another 5 minutes undisturbed.Stir in sugar and cook another 5 minutes.Add Worcestershire sauce, stir and cook an additional 5 minutes until onions are softened completely.Transfer to a bowl to cool.
Recipe note: Use crust to make one thick crust 9-inch pizza.Increase baking time to 20 minutes.
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