Double meat pizza with mushrooms and onion

Homemade pizza is one of my husband’s favourite meals.  On our honeymoon in Italy we had the most amazing pizza in Sorrento at a small restaurant called Da Gigino (  Their pizza was so incredibly delicious that we went back two more times before leaving for Rome!  Mine sadly does not compare to that perfection, but it’s quite delicious despite my lack of wood burning oven.  I tend to customize the thickness of my pizza crust based on the toppings I use.  My favourite pizzas have a thin crust (using half the dough made in this recipe) but that will only work with a small number of light toppings.  For this pizza, given the heaviness of the sauce and the number of toppings, I decided to use a thicker (but still delicious) crust.

2 1/4 tsp active dry yeast (I buy Fleishman’s)
2 tbsp olive oil (plus more for drizzling)
Tsp dried basil
Tsp garlic powder
2 1/2 cups flour (I use AP for a lighter dough, but you can certainly substitute bread flour-the consistency will change but it will still taste lovely)
1 tsp salt
2 tsp sugar
1 tbsp onion powder
Measuring cup
Mixing bowl

First, dissolve the yeast in warm water until creamy, about 10 minutes.


In a large bowl, combine your flour, seasoning, olive oil, salt, white sugar and yeast mixture.  Stir well to combine, then beat until a stiff dough has formed and your dough has pulled away from the sides of the bowl.  If you do not have a mixer, simply kneed your dough until it has pulled together and is elastic to the touch.


Cover and leave to rise until doubled in volume, about 30 minutes.

3 mushrooms
1/4 onion (I like using Vidalia)
1/2 ball of mozzarella (this type of mozzarella is usually found in the deli section with the fancier cheeses)
Fresh basil leaves, torn
1/2 tsp chilli flakes
Parmesan cheese, grated
Olive oil for drizzling
1/2 cup bolognese sauce (See my previous recipe for Penne with bolognese sauce-you could also use marinara)
Pizza tray

Roll out your dough (or use your hands to pull it) into a round pizza form.


Evenly distribute your sauce (keep it thin or your pizza will turn out soggy) and add your cheese and toppings.  I like baking my pizza on a perforated tray lined with parchment paper, this allows it to bake thoroughly without sticking.


Bake at 350 F for 30 minutes, until golden brown.


Enjoy piping hot with a large salad!