Sourdough Pizzas | Beef and Onions and Mushrooms, Spinach and Basil Toppings.

Easy and delicious pizza toppings on homemade dough

These pizzas are seriously delicious with two healthier toppings (no preserved meats). The home made dough is super delicious with a sourdough taste and crunchy chewy crust. Plan ahead, because the dough takes on its sourdough flavor and texture by retarding (a fermentation process that calls for refrigeration of the dough so that it takes on its unique flavor).

The toppings are easy and delicious; they can be made earlier in the day and placed in the fridge until ready to use. The smoked mozzarella and Monterey Jack cheeses adds a perfect layer of flavor – please use fresh cheese as they make a big difference. For the mushrooms and spinach pizza use fresh feta for a better taste.

I bake the pizzas using my convection setting for better heat distribution – so use the convection if your oven has this. Many home ovens only go up to 550 degrees Fahrenheit so I like to keep my temperature at 500 degrees. This just means the pizza needs to be baked a little bit longer. In a professional bakery or during my training we used 650 degree and baked for 6 to 7 minutes. But with a home oven I basically bake for just about twice the time to achieve a similar crusty crust.

I hope you will make these two topping variations and my homemade dough and enjoy it as much as we do. Happy Cooking!

Click here for the Homemade Dough Recipe.

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5 from 1 vote

Sourdough Pizzas | Beef with Onions and Mushrooms, Spinach, & Basil

Two delicious pizza toppings on homemade sourdough doughs.

Course Dinner, Lunch, Snack
Cuisine American, Italian, Mediterranean
Keyword Cheese Pizza, Homemade Pizza Dough, How to make Pizza at home, How to make sourdough pizza, Meat Pizza, Mushroom Pizza, Sourdough Pizza, Spinach Pizza
Prep Time 12 minutes
Cook Time 25 minutes
Pizza Dough Recipe 2 days 3 hours 15 minutes
Servings 4 People
Calories 917 kcal
Author Yasmin Jackson


For the Mushrooms, Spinach and Basil Toppings

  • 2 teaspoons extra virgin olive oil plus extra for brushing dough
  • 8 ounces baby bella mushrooms cleaned and sliced
  • salt and pepper to taste
  • 1 teaspoon garlic fresh and finely minced or crushed.
  • 4 cups baby organic spinach
  • 1/4 cup fresh basil leaves
  • 1/4 cup parmesan cheese freshly grated
  • 4 to 6 ounces feta cheese crumbled, about 1/2 to 2/3 cup

For Beef and Onion Topping:

  • 2 teaspoons extra virgin olive oil plus extra for brushing the dough
  • 1 small onion peeled and sliced
  • 1/2 pound ground beef [I use grass fed]
  • 1/8 teaspoon sea salt adjust for your diet
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup Marinara sauce or your preferred sauce
  • 1/3 cup parmesan cheese freshly grated
  • 4 ounces Monterey Jack Cheese freshly shredded
  • 4 ounces smoked mozzarella cheese freshly shredded (can sub regular mozzarella)

Sourdough Pizza Dough:

  • 1 recipe homemade pizza dough [link to recipe in notes section below]


Make the pizza dough recipe at least 48 hours in advance. This will allow it to develop flavor and texture.

  1. Pizza Dough Recipe Link…. attached in notes.

  2. Bring the pizza dough to room temperature 2 to 3 hours prior to using it to making the pizzas

Make the beef and vegetables. [This can be made early in the day. Keep refrigerated until ready to use]

For the Mushroom, Spinach Basil Topping:

  1. Heat 2 teaspoons extra virgin olive oil over medium high heat.

  2. Saute the mushrooms until any liquid released evaporates, about 3 to 4 minutes, stiring a few times. Season with salt and black pepper.

  3. Add the garlic. Saute 30 seconds.

  4. Add the spinach and basil. Mix continously until the spinach and basil wilts. About 2 minutes. Season with a pinch of salt. Turn off the stove and set aside until ready to use. [Can be refrigerated]

For the Meat Topping:

  1. Heat 2 teaspoons extra virgin olive oil in a non stick frying pan using medium heat.

  2. Saute the onions for 1 minute. Add the ground beef and season with salt and fresh ground black pepper. Use the back of spoon to break up the meat and mix to combine with the onions. Cook until meat is no longer pink and any liquid released evaporates, about 3 to 4 minutes. Turn off the stove and set aside to cool. (Or can refrigerate until ready to use).

Preheat oven 500 degrees Fahrenheit. If using a pizza stone, (preferred) add the pizza stone to the oven so it can be preheated as well.

Shape and top the pizzas

  1. Cut the pizza dough in two equal portions. Form a round ball. Cover and rest 15 minutes to allow the dough to relax and it will be easier to roll.

  2. Lightly flour work surface. Roll out the first piece of dough to form a 12 to 14 inch circle. It does not have to be perfect.

  3. Transfer the dough to a generously floured pizza peel. Use the peel if baking the pizza directly on a pizza stone.

    Alternatively, you can use a pizza pan or a sheet pan and add the dough directly onto the pan.

  4. Brush the dough lightly with olive oil. Sprinkle some of the parmesan cheese all over the dough.

  5. For the beef pizza, spread the sauce all over the pizza.

  6. Sprinkle some of the Monterey Jack cheese all over.

    Note: be careful not to overload the dough. If using a pizza peel, the dough will be challenging to slide onto the stone and the dough will also be difficult to crisp up properly.

  7. Sprinkle on the beef onion mixture.

    Note: I use the 1/2 pound meat to top two pizzas.

  8. Add the remaining Monterey Jack cheese.

  9. Add the mozzarella cheese and sprinkle with the remaining Parmesan cheese. Drizzle with olive oil is optional.

  10. Transfer the pizza onto the pizza stone and bake for 12 minutes or until the dough is lightly brown and the cheeses melt. Remove from the oven, slice and serve.

Prepare the Mushroom Spinach and Basil Pizza while the Meat Pizza is baking. [You can always prepare both doughs and add them to the oven at the same time, if your stone or pan is big enough to entertain them]

  1. Roll the dough out, 12 to 14 inches and transfer to the pizza peel [or if using a pan add it to the pan]

  2. Brush with olive oil.

  3. Sprinkle with some parmesan cheese.

  4. Sprinkle the mushroom, spinach and basil mixture all over.

  5. Sprinkle the crumbled feta all over. Then sprinkle the remaining parmesan cheese. Drizzle with olive oil is optional.

  6. Bake the pizza for 10 to 12 minutes until the crust is lightly brown.

  7. Slice and serve hot.

Recipe Notes

Pizza Dough Recipe Tutorial: Easy Homemade Pizza Dough

Pizza Dough Printable Recipe: Pizza Dough | Easy Homemade Versatile Recipe

Pizza Toppings Tutorial: Sourdough Pizza with beef and onions and Mushrooms, Spinach and Basil

These two pizza toppings are a bit healthier than using processed meats. But you can use any type of topping you preferred.

You can also opt to buy a piece of dough from your local pizza restaurant- the flavor will just be different than my homemade version.

Nutritional information will vary depending on serving portions.

Nutrition Facts
Sourdough Pizzas | Beef with Onions and Mushrooms, Spinach, & Basil
Amount Per Serving
Calories 917 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 19g119%
Trans Fat 1g
Cholesterol 103mg34%
Sodium 1082mg47%
Potassium 793mg23%
Carbohydrates 104g35%
Fiber 5g21%
Sugar 5g6%
Protein 43g86%
Vitamin A 3603IU72%
Vitamin C 11mg13%
Calcium 742mg74%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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