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Making the Dough;

  • All-purpose Flour 1.0 kg
  • Salt 10.0 g
  • Instant yeast 15.0 g
  • Lukewarm water 650.0 ml

For Topping:

  • Olive oil 100.0 ml
  • Onion, thinly sliced 450.0 g
  • Button Mushrooms, thinly slice 1.0 kg
  • Thyme, dried 20.0 g

Pizza Cooking:


  1. Making the Dough;

    • Combine the flour, salt, and yeast in a bowl. Stir to combine. Add just enough water to make the mixture form a ball of dough with no dry flour left on the bottom of the bowl.
    • Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
    • Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to prove for 45 minutes, or until doubled in size.
    • Divide the dough into equal balls.
    • Flour each dough ball, then cover with cling film, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
    • Dust a clean surface and the dough with a little flour and roll it out into a rough square, about ½cm thick.
  2. For Topping:

    • Sauté the onions in a skillet over medium-low heat with olive oil for about 10 minutes, stirring the mixture every 2-3 minutes.
    • The end result should be light golden brown, soft, sweet onions.
    • Take the caramelized onions out of the skillet and add the mushrooms, along with a pinch of salt and pepper and the dried thyme.
    • There should be some residual oil in the skillet to cook the mushrooms, if not add a tad more.
    • Cook the mushrooms until all the moisture has evaporated away (about 10 minutes over medium heat).
  3. Pizza Cooking:

    • Adjust the rack in your oven to its highest position and begin to preheat to 220°C. The dough at this point should be at least double in volume and very bubbly.
    • Sprinkle it generously with flour and then scrape it out of the bowl and onto a floured surface. Pat the dough down into a circle about ten inches in diameter.
    • Transfer the dough to a large (16-inch) pizza pan that has been coated with non-stick spray and stretch/press it the rest of the way out to the edges of the pan.
    • Spread the Knorr Professional Italian Tomato Base over the surface of the dough with the back of a spoon. Sprinkle the caramelized onions and sauteed mushrooms over top.
    • Finally, add the shredded cheese. Bake the pizza in the fully preheated 500 degree oven for 12-15 minutes or until the crust is golden brown. Sprinkle with fresh basil after baking, if desired.