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