Enjoy this sauce free Caramelized Onion and Mushroom Pizza. Made with a thick homemade chewy pizza crust and topped with caramelized onions, portabella mushrooms, and fresh spinach. Not only will this pizza keep you feeling satisfied but full. This recipe makes two large pizzas perfect for the entire family. Have leftovers? Wrap them up in the freezer to save for another meal.
TIPS WHEN MAKING YOUR PIZZA DOUGH
- To make this pizza dough you only need 6 ingredients, flour, water, oil, yeast, salt and sugar. However, you can add additional seasoning to flavor your dough. Some of my favorites include dried herbs like oregano, basil, thyme and garlic powder.
- You do not need to use a stand mixer to make this dough. You just need your good ole hands to knead the dough into a ball. This dough does not require a ton of kneading but just enough to make sure the dough forms into a large ball around 3-5 minutes.
- After kneading the dough you will place it in a oiled bowl and cover it with a linen. Place the bowl in a dark and warm area for about 30 minutes. I usually place it in my microwave or pantry where there is minimal light. The yeast in the dough will rise, almost doubling in size.
- If for some reason your dough doesn’t rise, there was something wrong with your yeast. No worries, the pizza will still taste wonderful. You just won’t have as much dough as if it would have risen.
- Rolling out your dough is so much fun! You can either separate your dough in half and make two large pizzas or separate into fours and make four mini pizzas. I just recommend placing parchment paper under the dough so it doesn’t stick to the surface.
- I rolled the dough so that it makes a thick pizza. You don’t need a rolling pin to roll the dough out but if you have one I recommend using it. Just make sure to leave the edges thick and only roll or stretch the middle of the dough. It is up to you on how thick or thin you will want your pizza.
I recommend that you separate the dough into two pizzas. As you can see in this photo above, half of the dough makes 2 large pizzas big enough that it covers the entire large round pizza pan.
For the toppings on this pizza I used 5 simple ingredients, portabella mushrooms, caramelized onions, mozzarella cheese, fresh spinach, and fresh thyme. However, you can be as creative as you want with this pizza and use the ingredients that you have. I just recommend that you only use fresh ingredients and not frozen.
After you have rolled out your crust you are going to spread the pizza with cheese and the caramelized onions and portabella mixture evenly. Bake pizza at 500 degrees fahrenheit (218 C) for 5-7 minutes. After you have baked the pizza I personally like the crust to be a golden brown color so I spread melted butter on the edge of the crust and bake for an additional 2 minutes (keeping an eye on it so it doesn’t burn).
You will then take baked pizza out and top with additional chopped fresh spinach and fresh thyme. Season with crushed red pepper on the pizza before eating (optional). Slice, eat, and enjoy!
This Caramelized Onion and Mushroom Pizza is:
Fun to make
When you make this Caramelized Onion and Mushroom Pizza I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Caramelized Onion and Mushroom Pizza
Enjoy this sauce free Caramelized Onion and Mushroom Pizza. Made with a thick homemade chewy pizza crust and topped with caramelized onions, portabella mushrooms, and fresh spinach.
- 1 tsp sugar, I used cane sugar
- 2 tsp of active dry yeast or 1 packet
- 1 cup of warm water 105° -110° fahrenheit.
- 1 Tbsp of olive oil
- 1 tsp of salt
- 3 cups of flour
- 1 tsp olive oil (to grease bowl) not to add to the dough
- 1 Tbsp neutral oil, substitute for 1 Tbsp water
- 2 large portabella mushroom caps, sliced thinly
- 1 large white or yellow onion, sliced thinly
- 2 cups of fresh spinach, chopped thinly
- 2 cups of shredded mozzarella cheese, I used vegan cheese
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp fresh thyme
- 1 tsp of crushed red pepper (optional)
- 2 Tbsp butter, I used dairy-free (optional)
- In a small bowl mix the warm water and yeast and set aside. The yeast should start to foam after a minute. Be careful not to make your water too warm or the yeast will not foam correctly.
- In a large bowl mix the flour, sugar, and salt together. Slowly pour the yeast water with the dry ingredients and mix until a soft dough has formed.
- Knead dough for 3-5 minutes forming it into a ball. Add an additional tablespoon of water if your dough is too dry.
- Place the dough in an oiled glass bowl. Cover dough with a kitchen linen and place in a dark and warm place for 45 minutes to an 1 hour. Allowing dough to rise almost doubling in size.
- Meanwhile, heat a pan on medium heat. Once hot, add 1 tablespoon of oil, mushrooms, onions, salt, and pepper to the pan. Cook for 5-7 minutes stirring, until the onions are caramelized. Once done, set aside.
- Preheat your oven to 500 degrees F (260 C). Once the dough has risen, punch the dough, and divide into two.
- Roll out the dough using a rolling pin. I used parchment paper for the surface but a clean counter will work. If you notice the dough sticking add 1 tsp of flour to the surface. You want to leave the edges of the dough thicker than the middle of the pizza.*see the tip section for more details.
- Place the rolled out dough with the parchment paper directly on a large baking pan.
- Top each pizza (this recipe makes 2 pizzas) evenly with mozzarella cheese and the onion and mushroom mixture. Bake for 5-7 minutes.
- Take pizza out and add the melted butter on the crust (optional) and bake for an additional 2-3 minutes or until the crust is golden brown.
- Top with fresh spinach and thyme. Slice pizza, top with crushed red pepper, and enjoy!
Make it Your Own
- Substitute unbleached all-purpose flour with whole wheat flour .
- Don’t have a round pan? Make a rectangle size pizza, it still is pretty and taste as yummy as the round pizzas.
- Add additional veggies to your pizza including tomatoes, peppers, olives, and broccoli.