CEimB: Mushroom Onion Basil Pizza

by Joanne on November 4, 2010

And she did it HER way.  This week was my pick for Craving Ellie




You can buy a 10 oz pre baked thin pizza crust or you can make your own.  Let’s go all the way here and make our own.  If you have a bread maker, simply add the following ingredients in the order your bread maker’s manufacturer suggests.  Otherwise, it’s really easy to make the dough from scratch using your hands, very little muscle and a clean countertop.


To make 2 Lbs of Pizza Dough

*For the Ellie recipe, you may only need 1/2 pound to get a thin crust. Otherwise, use 1 lb or half of this recipe for the dough. 

  • 4 1/2 cups Hi Gluten Flour (or use Bread Flour)
  • 1 1/2 cups luke warm water
  • 1 well rounded TBS sugar
  • 1 TBS olive or canola oil
  • 1/2 tsp salt
  • 2 tsp yeast

Dissolve yeast in the water and then add the oil, sugar, salt. 

Add the flour a little at a time.  Knead with wet hands for 5 minutes. Place in an oiled bowl and cover.  Allow to rest for about 1 1/2 hours or until doubled in size.  Divide into 2 equal weight pieces.  Use 1lb for the following Mushroom Onion Basil Pizza and 1 lb for a different variety such as APPLE PUMPKIN ROLL.

*FOR THE PIZZA RECIPE BELOW, form 1lb of the dough in a pizza pan or rectangular baking sheet. Preheat the oven to 450 F and bake for 10 minutes.  Poke with a fork several times to aerate prior to baking so the dough doesn’t rise.  Now it’s ready to use to make your pizza.

You can also freeze the extra dough. Simply wrap it up well and it will keep about a month.


Now we need to make Ellie’s “Easy Tomato Sauce” on page 153 of the book “The Food You Crave”.

Food You Crave

Makes 3 cups – and ready in 30 minutes

  • 1 TBS olive oil
  • 1 med. onion, chopped
  • 2 cloves garlic, minced
  • 2 28oz cans whole tomatoes, drained and chopped (I used 1 can diced and 1 can whole)
  • 3 TBS tomato paste
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and pepper to taste

In a large saucepan, heat the oil over medium.  Add the onion and cook, stirring a few times until soft, about 5 minutes.  Add the garlic, cook one more minute.  Add the rest of the ingredients and cook, uncovered, stir on occasion until thick about 30 minutes. Season with salt and  pepper.


PHEW!  Now we get to the PIZZA!


  • 1/4 cup sun dried tomatoes (not oil packed)
  • Boiling water
  • 1 TBS olive oil
  • 8 oz mushrooms, sliced
  • 1/2 medium red onion, sliced into 1/2 moons
  • 2 cloves garlic, minced
  • 10 oz thin pizza crust – SEE ABOVE
  • 1 cup Tomato Sauce – SEE ABOVE
  • 1 cup shredded part-skim mozzarella cheese (4 oz)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup thin sliced fresh basil

Preheat oven to 450 F

Reconstitute the tomatoes by soaking them in boiling water for 10 minutes. Pat dry and thinly slice.

Heat oil in a skillet over medium heat. Add the mushrooms and onion and cook for about 5 – 7 minutes.  Stir in garlic and remove from heat.

Place the pre baked pizza crust on a baking sheet. Spread with tomato sauce, leave about 1 inch of a border.  Top with mushroom mixture and sun dried tomatoes.  Sprinkle with mozzarella and Parmesan. Bake for about 12 – 15 minutes until cheese melts.  Sprinkle with basil and serve.


The pizza was very good.  I would have enjoyed a stronger cheese on top of mine, maybe a little Asiago?  In any case, there were only 2 slices left when Ted and I were done.   But there is an extra pre-baked homemade FROZEN pizza waiting for us in the freezer.  Bet that doesn’t last a week.

What are your favorite pizza toppings?

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  • At 2010.11.04 07:20, Heather said:

    Yum!! I love the addition on sun dried tomatoes! My favorite pizza toppings are tomatoes, goat cheese, basil, and artichokes – LOVE. 🙂

    • At 2010.11.04 08:44, Kayte said:

      Looks great. I tried it, I really did, I used the tube pizza crust, and like you, I SHOULD HAVE MADE MY OWN. That said, the rest of it was good and just the right amount of everything as well. The one good thing that can be said of the tube dough is that the teen boys here can make a pizza on their own with it…nice for when they want a snack and I don’t want to make it because I am doing other things. That said, with teen boys, I do believe that filling up the tummy is the sole goal…taste is incidental at times, and in fact, I’m not sure chewing is an actual requirement for most food…in…down it goes. Maybe Ellie created this recipe with the tube dough for them. Yours looks outstanding, as usual!

      • At 2010.11.04 09:37, Bri said:

        I love your post! I really wish I’d read it before I made my pizza. I tried making a homemade pizza dough, and I botched it. I took my “finished” pizza out of the oven to discover that the center of the dough was still very raw! Now I know that I should prebake it for a bit before adding my toppings. Thanks for that! The pizza was absolutely delicious once I had a fully baked crust; great choice!

        • At 2010.11.04 10:04, Chaya said:

          I must thank you for choosing this. I only made enough for myself so I got individual pizza crusts. They came with sauce packets so I had easy time, making mine. They were fantastic. I ate two of them. I never do that.

          You put a lot of work into this and the results look like it is worth it. Homemade pizza is so much better than store bought.

          Favorite toppings—–I am very traditional. I like lots of cheese and maybe some veggies. I am happy with just the cheese though.

          Good choice, Joanne.

          • At 2010.11.04 13:46, Hannah said:

            The best kind of pizza is one that’s absolutely loaded with veggie toppings- Yum! My all-time favorite though is caramelized onions… They could make anything taste good.

            • At 2010.11.04 14:44, peggy said:

              Joanne that looks fabulous. And you went to so much trouble making your own dough and sauce too! You always amaze me.

              • […] I’ve seen so far, it will hit our menu very, very soon!  Head on over to Joanne’s blog to get this recipe, and check out the CEiMB blogroll to see how everyone else enjoyed this […]

                • At 2010.11.04 23:12, Shandy said:

                  WOW! I am speechless. Your pizza, pizza dough and everything in-between looks absolutely stunning! I LOVE every one of your photos. You did such a great job, thank you for hosting this week and for such a wonderful choice, we loved it!

                  • At 2010.11.05 00:23, Monet said:

                    Is there anything better than homemade pizza on homemade crust? I think not! This looks delicious. I adore a simple marinara sauce, fresh tomatoes, fresh mozzarella and basil. Simple but so delicious!

                    • At 2010.11.05 08:02, heide said:

                      Your pizza came out so lovely! I am going to try this one again sometime soon, and use Ellie’s dough and sauce recipes too. I’m bummed that I didn’t plan better and that my attempt was so rushed and half-assed. Oh well. It really was a great pick, thanks!

                      • At 2010.11.05 09:56, Anne @ Food Loving Polar Bear said:

                        I’m not a big fan of sundried tomatoes but your pizza looks fabulous. I love making the pizza dough myself, it’s so relaxing 🙂

                        • At 2010.11.07 15:24, Liz said:

                          Great pick, Joanne! We loved this one and will be making it again for sure. I stayed simple with store-bought sauce and crust, but I can only imagine how awesome yours was with extra time put into making those components from scratch. It looks beautiful!

                          Have you frozen pizzas before? I’ve never thought to do that, so I’m curious how it turns out. You bake it first then freeze or just assemble then freeze like a store-bought frozen pizza?

                          • At 2010.11.08 15:46, Marthe said:

                            Great pick!!! We loved this pizza, so I will be making it again!!!

                            • […] to you by Joanne of Apple Crumbles: she picked Muschroom, Onion and Basil Pizza that can be found here on Joanne’s blog or on page 176 of The Food You […]

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