Sue's Mushroom and Onion Thin Crust Pizza

 We like pizza occasionally; I haven’t found a frozen purchased one we really like.  We do like one at our favorite local Broasted Chicken and Pizza place; it’s something like this one. 

This recipe is my own; with a topping my husband and I especially like.  There are several ways to make these faster; you can caramelize onions in your slow cooker, freeze them and use them for this recipe as well as others.   You can also simply double your mushroom/onion mixture and freeze half of it after it’s prepared to use next time.   You can double the crust and parbake both of them, and freeze one plain for next time.             

Sue's Mushroom and Onion Thin Crust Pizza

                        Crust

  5 1/2    Ounces  Bread Flour -- about 1 cup or all-purpose

  1 1/8    teaspoons  Instant Yeast -- 1/2 package

     1/2    teaspoon  Salt

     1/4    Teaspoon  Garlic Powder

     1/2    cup  Water -- 120°-125°

     1/2    Tablespoon  Olive Oil plus extra for pan, etc.

                        Topping 

  3            Ounces  Mozzarella Cheese -- shredded

  1            Cup  Sliced Mushrooms

  4            Ounces  Onion -- sliced thinly

                Dash  Italian Seasoning -- or dried basil

     1/2     teaspoon  Garlic -- minced

Add flour, yeast, salt and seasonings to bowl.  Mix until combined.

Add olive oil and warm water and stir. Turn out on lightly floured board and knead 6 minutes.  Cover with an inverted bowl and let rise 20 minutes.**  Meanwhile, preheat oven to 450°.

Punch dough down on a slightly floured surface.  Roll into a 12-13" circle.

Brush pizza pan lightly with olive oil; lay dough on pan, forming a slight edge; lightly brush top of dough with oil. Prick the dough in a few places with a fork or a toothpick.   Bake for 5-10 minutes, if there are any bubbles prick them before putting on the topping.   

Meanwhile, Caramelize onion rings and mushroom slices with some basil and garlic in a little olive oil.  

Sprinkle crust with half of the mozzarella; top with mushroom/onion mixture, finish with remaining cheese.  Sprinkle with grated Parmesan if desired.

Bake an additional 10-15 minutes or until done.

** You can let dough rise 24 hours in refrigerator.  Let come to room temperature; take out of fridge 1-2 hours before using.  This improves texture  of  dough.