Mushroom and Caramelized Onion Quark Pizza

1.In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, instant yeast, and sea salt. Add the quark, 2 tablespoons of olive oil, and the warm water.

2.Knead the dough using a dough hook or by hand on a lightly floured surface for 8-10 minutes until smooth and elastic; the quark will make the dough feel slightly more supple than traditional pizza dough. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 60 minutes or until doubled in size.

3.While the dough rises, heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt, cooking slowly for 20-25 minutes while stirring occasionally until they are deep golden brown. Stir in the balsamic vinegar and brown sugar, cook for 2 more minutes until glazed, then remove from heat.

4.In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms in a single layer and sear without stirring for 3 minutes to develop a deep brown crust; toss and cook for another 3 minutes. Stir in the minced garlic and fresh thyme, cooking for 1 minute until fragrant, then season with salt and pepper and set aside.

5.Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven during preheating. Punch down the risen dough and roll it out on a piece of parchment paper into a 12-inch circle or oval.

6.Spread the caramelized onions evenly over the dough, leaving a 1-inch border for the crust. Top with the sautéed mushrooms and sprinkle the shredded cheese evenly over the vegetables.

7.Transfer the pizza (with the parchment) onto the hot pizza stone or a preheated baking sheet. Bake for 12-15 minutes until the crust is puffed and golden brown and the cheese is bubbling and starting to brown in spots.

8.Remove from the oven and let rest for 3 minutes before slicing to allow the cheese to set. Garnish with a few extra fresh thyme leaves if desired.