These last two months have been filled with indulgent holiday recipes. Now that the excess has subsided I’m left craving easy vegetable-filled dinners that the whole family will love. Because after the holidays it’s always nice to focus on some vegetable-heavy dinners…but of course, without sacrificing the flavor. Enter this simple mushroom pizza that takes no time to prepare. It’s the perfect healthy January recipe that feels satisfying, but yet is still chock-full of vegetables. This is my January pizza of choice! Pizza is one of my favorite meals to make for the family, especially on colder winter nights. And it’s so easy to make using Fleischmann’s® Rapid Rise Yeast, which I’ve stocked for easy bread recipes, pizza dough, and of course, my favorite cinnamon rolls for Sunday morning. Using Fleischmann’s® Rapid Rise Yeast really takes the fear (and time) out of baking bread and yeasted doughs at home. I know cooking and baking with yeast can be a little intimidating. But it’s recipes like this pizza that demonstrate just how easy using yeast can be.
dough before rolling
To make the dough…
Are you ready for this? It’s so simple. Just mix flour with Fleischmann’s® Rapid Rise Yeast, add room temperature beer (my secret ingredient), and olive oil. Mix, let the dough rest one hour, and you’re done. You now have homemade pizza dough that requires so little effort and is so much better than any store-bought dough. The beer creates a nice, soft, extra-crusty no-knead pizza dough. If you don’t like to cook with beer, you can simply use an equal amount of warm water. What’s fun about this pizza dough is that you really can’t mess it up. It’s so easy to make, really anyone can do it. You don’t even need a fancy stand mixer…just a bowl and a spoon, that’s it. Super Simple.
Now on to the assembly.
I kept this pizza simple, using my favorite pizza topping – mushrooms! Here’s how this goes. First, preheat the oven and roll out the prepared dough. You need to cook this pizza at a high heat temp, so start preheating your oven to five hundred degrees as soon as you decide you’re making pizza. Ideally one to two hours ahead of time to get it really HOT. If you’re in a pinch, thirty minutes works too. Next, simply toss your favorite variety of mushrooms, or a mix of mushrooms, with balsamic vinegar. Massage the vinegar into the mushrooms. Spread the pizza dough with ricotta cheese and fig preserves. You could also use apple butter, but I love the combination of figs, balsamic vinegar, and mushrooms. Now add the mushrooms, then the fontina cheese. I also used blue cheese, but if your family doesn’t prefer blue cheese, try using crumbled goat cheese. Both are delicious! Now simply bake in the upper position of your oven (also key), and in less than fifteen minutes you’ll have amazing pizza. And your kitchen will smell incredible.
My Suggestion?
Start a family pizza night this January. With so many of us staying close to home during the colder days of the year, it’s nice to have something like a pizza night to look forward to. You can make the dough while the family prepares the toppings, then everyone can even build their own pizzas. Such a fun way to spend a winter night!
Looking for more family pizza night suggestions, try these: Easy Sheet Pan Tomato Herb Pizza Artichoke Pesto and Burrata Pizza with Lemony Arugula Shredded Brussels Sprout and Bacon Pizza Pesto Potato and Burrata Pizza Lastly, if you make this balsamic mushroom fontina 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!
(This post is sponsored by Fleischmann’s®. Thank you for supporting the brands that keep HBH cooking!)
