Walla Walla Sweet Onion & Chanterelle Pizza

Diana Adcock


Not your everyday pizza. If you can't find chanterelles, use cremini or portabella mushrooms-cooked they are fairly close in flavor. This recipe will make one large pizza or 2 medium, my pan is 16 inches.

★★★★★ 2 votes
3 - 4
1 Hr
15 Min


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2 1/4 tsp
rapid or fast acting yeast (one packet)
1 1/2 tsp
white sugar
1 c
warm water
3 Tbsp
extra virgin olive oil
1 tsp
3 c
bread flour
heads roasted garlic
1/4 c
extra virgin olive oil
2 large
walla walla onions, peeled and sliced
2 c
sliced chanterelle mushrooms
1 1/2 tsp
dried thyme
8 slice
smoked provolone cheese, thick sliced
2 c
full fat mozzarella cheese, shredded
1 Tbsp

How to Make Walla Walla Sweet Onion & Chanterelle Pizza


  • 1Dough-in your food processor add yeast, sugar and warm water.
  • 2Let stand for 10 minutes.
  • 3Add 2 tablespoons extra virgin olive oil, salt and 2 cups flour.
  • 4Pulse 5 or 6 times until well incorporated.
  • 5Add 1/2 cup of the remaining flour-pulse 5 or 6 times. Set remaining flour aside for rolling.
  • 6Turn dough out onto counter-knead about 10 times to form into a ball.
  • 7Place 1 tablespoon extra virgin olive oil into a large mixing bowl, add the dough ball, give it a good toss to cover dough with oil.
  • 8Cover bowl with a clean tea towel and set in a warm spot until doubled in size. This is going to take around 30 minutes.
  • 9While the dough is rising preheat oven to 450 degrees. You want it HOT.
  • 10In a large skilled over medium heat sauté onions for about 5 minutes, stirring often.
  • 11Add sliced mushrooms, sauté for another 5 minutes, stirring often.
  • 12Stir in thyme, remove from heat and set aside. Do not cover your onion/mushroom mixture-they will sweat to much if you do.
  • 13In a medium bowl squeeze out your roasted garlic and mash well with 1/4 cup extra virgin olive oil. You want a paste that is still a little fluid so add EVOO until it's spreadable.
  • 14Flour your counter well.
  • 15At this point it's up to you. We like a thin crust so I roll my dough out onto the counter, punch it down, divide, and take 1/2 putting it into a oil lined freezer bag to use for another night. If you like a medium crust use the whole recipe.
  • 16Roll dough into a large circle, making sure to run a spatula under it from time to time so it doesn't stick to the counter.
  • 17Once you have your dough rolled out sprinkle pizza pan with cornmeal.
  • 18To transfer dough to your pan I find it easiest to simply roll the dough over the rolling pin, then unroll over the pan.
  • 19Tuck under any dough that's hanging over the rim of your pan.
  • 20Evenly spread your roasted garlic and olive oil blend over top of your dough.
  • 21Evenly spread your onion-mushroom mixture over the garlic spread.
  • 22Layer on the cheese, starting with the smoked provolone, then the mozzarella.
  • 23Bake for 15 minutes in your preheated oven. We like to broil ours for an additional 3 to 4 minutes so the top is nicely browned-up to you.
  • 24Remove from oven-let stand for 5 minutes, cut and serve.

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About Walla Walla Sweet Onion & Chanterelle Pizza

Course/Dish: Pizza
Main Ingredient: Vegetable
Regional Style: American

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