Mushroom, Onion, and Rosemary Pizza

Mushroom, Onion, and Rosemary Pizza

You know me by now, and you know that I love pizza. I love it so much that I have created close to twenty different pizzas, and typically when I make a batch of pizza dough during the week, I try to make a different type of pizza. So this past week when I was batching out the pizza dough, I looked around my kitchen to see what was available, and what I could use up, and that’s when I came up with this mushroom, onion, and rosemary pizza.

Mushroom, Onion, and Rosemary Pizza

Now sure, when you hear the title, you might think, big deal, it’s a mushroom and onion pizza. It is, but this one is special as the fresh rosemary takes this pizza over the top, plus it is meatless which makes it even better.

Let’s get started.

Ingredients for the Pizza Dough (makes 3 pizzas):

  • 3 3/4 cup of bread flour
  • 2 1/2 tsp active dry yeast
  • 3/4 tsp table salt
  • 3/4 tsp plus a pinch of sugar
  • 1 1/3 cups of room temperature water

Ingredients for the Pizza:

  • 1 1/2 cup of shredded cheddar cheese
  • 2 cloves garlic, minced
  • 1 cup of thinly sliced portabella mushrooms
  • 1/2 cup of red onion, thinly sliced
  • 1 sprig of fresh rosemary, stem removed, leaves roughly chopped
  • flour

Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours.

Once risen, divide into three portions. With one of the portions, add some flour to a large pastry board, and start rolling it out into your desired pizza shape. If you are adventurous, try tossing the pizza, to get your desired thickness.

Preheat your oven to 500 degrees with the pizza stone inside.

Mushroom, Onion, and Rosemary Pizza Recipe

Lay the dough onto the preheated pizza stone, and top with garlic, then the cheese, mushroom, onion, and fresh rosemary.  Place the pizza in the oven, cooking for about 20-25 minutes, or until the crust is nice and golden, or partially charred, and the cheese is nice and melted.

As I made a couple of other pizzas for the kids, I steered towards this one. As I loved the other ones, this one kept drawing me back to it. It was simple and again, that fresh rosemary not only provided a great smell, but the flavor was just spot on. I hope you enjoy.

Mushroom, Onion, and Rosemary Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Ingredients for the Pizza Dough (makes 3 pizzas):
  • 3¾ cup of bread flour
  • 2½ tsp active dry yeast
  • ¾ tsp table salt
  • ¾ tsp plus a pinch of sugar
  • 1⅓ cups of room temperature water
  • Ingredients for the Pizza:
  • 1½ cup of shredded cheddar cheese
  • 2 cloves garlic, minced
  • 1 cup of thinly sliced portabella mushrooms
  • ½ cup of red onion, thinly sliced
  • 1 sprig of fresh rosemary, stem removed, leaves roughly chopped
  • flour
Instructions
  1. Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours.
  2. Once risen, divide into three portions. With one of the portions, add some flour to a large pastry board, and start rolling it out into your desired pizza shape. If you are adventurous, try tossing the pizza, to get your desired thickness.
  3. Preheat your oven to 500 degrees with the pizza stone inside.
  4. Lay the dough onto the preheated pizza stone, and top with garlic, then the cheese, mushroom, onion, and fresh rosemary. Place the pizza in the oven, cooking for about 20-25 minutes, or until the crust is nice and golden, or partially charred, and the cheese is nice and melted.
  5. As I made a couple of other pizzas for the kids, I steered towards this one. As I loved the other ones, this one kept drawing me back to it. It was simple and again, that fresh rosemary not only provided a great smell, but the flavor was just spot on.

 



2 thoughts on “Mushroom, Onion, and Rosemary Pizza”

  • I am totally digging this pizza adventure you’ve been on. I bake pizza for mom and me about once a month. Since she is on a restricted diet, we had gotten ourselves into a rut. But some of your pizza ideas have piqued our interest and we’re starting to think out side the box. Thanks for all your ideas. Keep them coming.

    JoAnn C.

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