Gorgonzola, Mushroom and Carmelized Onion Pizza

I based the pizza sauce off of this recipe being that I had no canned tomatoes, I used some tomato sauce (16 ounces) instead and I threw in maybe a teaspoon of sugar and about 1/2 tsp. dried oregano.

I used my regular pizza dough that I always use when making a pizza

3 cups all purpose white flour OR 1 cup whole wheat flour and 2 cups AP white flour
1 Pkg. yeast either fast rise or regular
1 cup warm water (110 degrees or warm to touch)
1 tbsp. applesauce OR 1 tbsp. olive oil (I always use the oil, it works just as well with the applesauce though)
1 tsp. sugar OR 1 tbsp. corn syrup OR 1 tbsp. golden syrup
1 tsp. salt

Place water, salt, sweetener of choice and yeast in large bowl. It will proof in about 5 minutes.
Add oil.
Add 2 cups flour and mix.
Add the rest of the flour, mix and turn onto floured board, adding additional flour if necessary.
Knead 5-10 minutes.
Cover with bowl, let rise at least 30 minutes to one hour or until doubled in bulk. It will hold an indention of your thumb if doubled in bulk.
Punch dough down, and roll out in oiled pizza pan.
Cover for about 30 minutes with clean tea towel or you can skip this step however the crust will be very thin.

Cut up 2 medium onions into very thin slices. Saute in a pot over medium heat about 15-20 minutes in about 2 tbsp. oil until fragrant and slightly brown. Set aside.

Place tomato sauce (however much you like) on rolled out pizza that has risen covered, for 30 minutes. Top with 1 pkg. (or 2 cups) shredded mozzarella cheese (I used 2%), your caramelized onions, about 1/4-1/3 cup Gorgonzola cheese, and maybe 4 ounces sliced mushrooms. Bake at 425 degrees F for about 10-15 minutes until cheese is slightly brown and bubbly and bottom crust is golden brown. Enjoy. I think this is the best pizza I have ever had.

Pre-baked Pizza

 Baked Pizza, if you can wait 5-10 minutes it will cut better.

Greek Pizza

I am surprised that I haven't posted this recipe before because it is something that I love to make and it is my best pizza. This dough also makes a very nice slicing bread. To make into slicing bread, follow directions, let rise for the 1-1.5 hours, punch down, fit into oiled bread loaf pan, cover and let rise for about another 1-1.5 hours until doubled in bulk. Preheat oven to 350 degrees F and cook around 30-45 minutes until golden and dough sounds hollow when tapped.

For the crust
1 cup warm water (105-110 degrees F)
1 pkg. instant yeast
1 tsp. salt
1 tbsp. olive oil
1 tbsp. molasses, honey, corn syrup or golden syrup OR 1 tsp. sugar
1 cup whole wheat flour
1 1/2-2 cups bread flour

Place water in large mixing bowl, add sweetener of choice and yeast. Set aside for 5 minutes, then add oil and salt. Stir. Add 1 cup whole wheat flour and 1 cup bread flour. Stir to mix and turn out onto floured board, adding the remaining flour as needed. Knead for about 2-5 minutes until dough is smooth and elastic. Cover with mixing bowl for 1-1.5 hours or until doubled in bulk. Preheat oven to 425 degrees F. Roll out dough to fit an oiled pan, use a cookie sheet or pizza pan. If you use a small cookie sheet the dough will be really puffy and stay very soft. Cover with a tea towel for about 20-30 to rise one more time.

For the toppings (I never measure anything for this pizza beyond the crust recipe so use to taste or to cover crust)
1/4-1/2 cup Alfredo sauce
Italian seasonings, onion and garlic powder, parsley and red pepper flakes to taste
sliced or shredded fresh mozzarella cheese
Parmesan cheese
sliced red onions, Roma tomatoes, red onions and sliced button mushrooms
crumbled feta or goat cheese
defrosted and drained spinach
pitted Kalmata olives or canned pitted black olives

Layer toppings as listed and cook 10-15 minutes, or until crust is golden and cheeses melted.