In a stand mixer or large bowl mix the yeast, honey and water. Let stand 10 minutes or until it begins foaming.
Add the 1 TBSP oil, salt and flour and mix until well combined and dough pulls away from sides of bowl.
Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.
Add a little oil to a large bowl. Form the dough into a ball and flip around in the bowl to cover with oil. Cover the bowl loosely and put in a warm place to rise for 30 minutes.
FOR THE TOPPINGS AND ASSEMBLY:
Heat the oil in a large saute pan over medium-high heat until the oil begins shimmering. Add the sliced onion and stir to coat with the oil. Spread the onions out evenly over the pan and reduce heat to medium-low. Sprinkle a little salt on top and let cook for about 30 minutes, stirring every few minutes to prevent the onions from burning.
Turn the heat up to medium and add the butter and mushrooms to the pan with the onions, stir to combine. Sprinkle with a little salt and pepper and cook, stirring occasionally, until mushrooms are well browned, about 7 minutes. Take the pan off the heat, add salt and pepper to taste and set aside.
Preheat oven to 450°F. Lightly oil a pizza pan or baking sheet.
Stretch or roll your pizza dough out to fit your pan. Spread half of the onion/mushroom mixture over top of the dough, sprinkle all the mozzarella evenly on top then spread the remaining onion/mushroom mixture on top of the cheese. Finally, sprinkle the grated Parmesan on top
Bake in the preheated oven for 15 to 17 minutes or until golden brown.
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