The Best 4-Cheese Mushroom Pizza

Make sure your homemade dough is prepped and ready to use. My homemade dough can be made same day, but it needs about 1.5 hours (total) to rise before being shaped and baked.
Also, make sure you have roasted garlic ready to use. You can read how to roast garlic in your oven here. It will take about 45 minutes to roast the garlic before starting this pizza. If you do not want to roast garlic, sub in a couple cloves of fresh pressed garlic and/or additional garlic powder.
At least 45 minutes before you plan on baking the pizzas, begin preheating your pizza stone at 475°.

Add the butter or oil to a medium skillet. Then, add the finely diced sweet onion and sauté on medium heat for 2-3 minutes until the onion is soft and translucent.
1 tbsp butter or oil, 2 tbsp finely diced sweet onion
Add the halved and sliced mushrooms to the pan and stir until they are coated in the butter/oil. Sauté on medium-low/medium heat for about 8-10 minutes. As the mushrooms cook down, you'll see them release fluid. You want to cook them until this fluid evaporates and the mushrooms begin to brown.
8 oz Baby Bella brown mushrooms
Once the mushrooms have browned, add the onion powder, garlic powder, finely ground black pepper, and salt. Stir well, turn off the heat, and set aside to let the mushrooms cool a bit before adding them to the pizza.
¼ tsp onion powder, ¼ tsp garlic powder, 1 pinch finely ground black pepper, ¼ tsp salt

Add the melted salted butter, roasted garlic cloves, White Pizza Mojo Seasoning, parmesan, and garlic powder (optional) to a small bowl. Stir until combined, lightly mashing the roasted garlic against the side of your bowl with the back of your spoon. Set aside.
2 heads roasted garlic, ½ cup salted butter, 1 tsp White Pizza Mojo Seasoning, 1 tbsp Parmesan cheese, ¼ tsp garlic powder

Shape the dough for your pizza. If you are using my homemade pizza dough, do not roll the dough out! Instead, on a lightly floured surface, gently press and stretch the dough into a 10" circle using your fingertips. Start at the center and work your way outward, leaving a slightly thicker border for your crust. Place the dough onto your pizza peel, either on top of a sheet of parchment or on a generous sprinkling of semolina flour to prevent sticking.
¼ batch of my homemade pizza dough
Using a pastry brush, spread 2-3 tbsp of the roasted garlic butter across the entire surface of the pizza. Then, sprinkle on about 2-3 tsp of thinly sliced sweet onion.
2-3 tbsp roasted garlic butter, 2-3 tsp thinly sliced sweet onion
Sprinkle on the gouda, followed by queso fresco and mini mozzarella pearls. Then add the shredded provolone and mozzarella.
3 tbsp grated smoked gouda cheese, ¼ cup crumbled queso fresco, ¼ cup mini mozzarella pearls, 3 tbsp shredded provolone and mozzarella blend
Add a generous sprinkling of sautéed mushrooms over the entire pizza. If you'd like you can add an extra sprinkle of shredded provolone and mozzarella on top of the mushrooms.
¼-⅓ of the sautéed mushrooms
Lightly brush the crust of your pizza with more garlic butter to add flavor and help it brown in the oven. Then sprinkle a couple pinches of dry basil over the pizza, pinching the basil between your fingers to break it down further.
2-3 pinches dry basil

Bake the pizza at 475° for 9-11 minutes, or until the cheese is melted and starting to brown slightly and the crust is golden brown.
Serve this pizza right away! Store any leftovers in an airtight bag or container in the fridge.