White Mushroom “French Onion” Pizza

Name: White Mushroom “French Onion” Pizza
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 35 min
Yield: Makes 1 (12-inch) pizza
Cuisine: American
Ingredients: Pizza dough for one 12-inch pizza (about 9–10 oz / 255–285 g), at room temp; All-purpose flour or semolina, for stretching/dusting; 1 cup (225 g) whole-milk ricotta; 2 Tbsp (30 g) sour cream; 1 small garlic clove, finely grated; 1/2 tsp kosher salt, plus more to taste; Freshly ground black pepper; 1 Tbsp olive oil (or 1 Tbsp butter + 1 tsp oil), for onions; 1 large yellow onion, thinly sliced; 1/4 tsp kosher salt (for onions); 8–12 oz (225–340 g) cremini or button mushrooms, sliced; 1 Tbsp olive oil, for mushrooms; 2 cups (about 8 oz / 225 g) low-moisture mozzarella, shredded; 2 Tbsp (10–15 g) finely grated Parmesan or Pecorino (optional but recommended); 1/2–1 tsp fresh thyme leaves (or 1/4 tsp dried thyme), optional; To finish: 1–2 tsp fresh lemon juice OR lime juice (optional but recommended)

Davis Whitehead·1 hr 35 min·Makes 1 (12-inch) pizza

A cozy, savory white pizza that eats like French onion soup met a mushroom tart: jammy caramelized onions, deeply browned mushrooms, and a creamy ricotta base with plenty of black pepper. It’s vegetarian, crowd-friendly, and ideal for pizza night because you can prep the toppings ahead, then bake fast on a hot stone or steel for a crisp bottom and golden, bubbling cheese.

vegetarian
pizza night
easy
make-ahead

1 hr 35 min total · 25 min prep · 25 min cook · 45 min rest

820 kcal · 40g protein · 86g carbs · 36g fat total

Skillet · Pizza stone/steel (optional) · Pizza peel (helpful)

Ingredients

•Pizza dough for one 12-inch pizza (about 9–10 oz / 255–285 g), at room temp
•All-purpose flour or semolina, for stretching/dusting
Ricotta white base
•1 cup (225 g) whole-milk ricotta
•2 Tbsp (30 g) sour cream
•1 small garlic clove, finely grated
•1/2 tsp kosher salt, plus more to taste
•Freshly ground black pepper
Toppings
•1 Tbsp olive oil (or 1 Tbsp butter + 1 tsp oil), for onions
•1 large yellow onion, thinly sliced
•1/4 tsp kosher salt (for onions)
•8–12 oz (225–340 g) cremini or button mushrooms, sliced
•1 Tbsp olive oil, for mushrooms
•2 cups (about 8 oz / 225 g) low-moisture mozzarella, shredded
•2 Tbsp (10–15 g) finely grated Parmesan or Pecorino (optional but recommended)
•1/2–1 tsp fresh thyme leaves (or 1/4 tsp dried thyme), optional
•To finish: 1–2 tsp fresh lemon juice OR lime juice (optional but recommended)

Instructions

Prep (do this before you stretch the dough)

Caramelize the onions: Heat a skillet over medium with the olive oil (or butter/oil). Add the sliced onion and 1/4 tsp salt. Cook, stirring every few minutes, until the onions are deep golden, sweet-smelling, and jammy—not just translucent—about 15–25 minutes. If the pan gets too dark, splash in 1–2 Tbsp water and scrape up the fond.

Brown the mushrooms: In a second skillet (or the same skillet wiped out), heat 1 Tbsp olive oil over medium-high. Add mushrooms in as even a layer as you can and cook until they release their liquid, then keep cooking until that liquid evaporates and the mushrooms re-brown and look drier, 8–12 minutes. Season with a pinch of salt and plenty of black pepper. Cool toppings on a plate so they don’t steam.

Heat the oven: Place a pizza stone/steel on the middle rack and preheat to 500–550°F (260–290°C) for at least 45 minutes. If using a sheet pan, preheat the oven fully; you’ll bake on the pan instead.

Assemble

Mix the ricotta base: In a bowl, stir ricotta, sour cream, grated garlic, 1/2 tsp salt, and lots of black pepper until smooth and spreadable. If it feels stiff, loosen with 1–2 tsp water.

Stretch the dough: On a floured surface, stretch dough to a 12-inch round. Transfer to a floured peel (or parchment on the back of a sheet pan).

Top: Spread a thin, even layer of ricotta base, leaving a 1/2–3/4 inch rim. Sprinkle on about 2/3 of the mozzarella. Scatter on jammy onions and browned mushrooms (avoid piling them in wet clumps). Add remaining mozzarella and the Parmesan/Pecorino if using. Finish with thyme if using.

Bake

Bake until blistered and crisp: Slide onto the hot stone/steel and bake until the crust is deeply browned at the edges, the cheese is bubbling with golden spots, and the bottom feels crisp and firm when lifted with a peel—about 7–11 minutes depending on oven heat.

Finish & serve

Brighten: Let the pizza rest 1–2 minutes, then hit it with 1–2 tsp lemon or lime juice (just enough to lift the richness). Slice and serve hot.

Tip: If you’re making toppings ahead, keep onions and mushrooms on a wide plate/sheet pan so they stay dry—bowls trap steam and make pizza soggy.

Notes

Make-ahead: Caramelize onions and brown mushrooms up to 2 days ahead; refrigerate, then bring to room temp or rewarm briefly and let steam off before topping. Sheet-pan method: Bake on a preheated inverted sheet pan or in a cast-iron skillet; expect 10–14 minutes at 500°F and a slightly softer bottom than stone/steel. Cheese note: Low-moisture mozzarella keeps the pie drier; if using fresh mozzarella, slice and blot very well. Finish note: The tiny hit of citrus is optional but highly recommended—it makes the flavors taste brighter and less heavy.

Ingredients

•Pizza dough for one 12-inch pizza (about 9–10 oz / 255–285 g), at room temp

•All-purpose flour or semolina, for stretching/dusting

Ricotta white base

•1 cup (225 g) whole-milk ricotta

•2 Tbsp (30 g) sour cream

•1 small garlic clove, finely grated

•1/2 tsp kosher salt, plus more to taste

•Freshly ground black pepper

Toppings

•1 Tbsp olive oil (or 1 Tbsp butter + 1 tsp oil), for onions

•1 large yellow onion, thinly sliced

•1/4 tsp kosher salt (for onions)

•8–12 oz (225–340 g) cremini or button mushrooms, sliced

•1 Tbsp olive oil, for mushrooms

•2 cups (about 8 oz / 225 g) low-moisture mozzarella, shredded

•2 Tbsp (10–15 g) finely grated Parmesan or Pecorino (optional but recommended)

•1/2–1 tsp fresh thyme leaves (or 1/4 tsp dried thyme), optional

•To finish: 1–2 tsp fresh lemon juice OR lime juice (optional but recommended)