Homemade tomato, mozzarella and mushroom pizza with green salad

Turn the oven on to 220 °C (gas mark 7). Set the baking sheet on the middle rack for even baking.

Peel the onion and cut it into thin slices with the knife on the cutting board.

In the nonstick skillet, heat 1 cl of olive oil over medium heat. Add the onion and cook it for 5 min without letting it brown.

Rinse the mushrooms under cold water, pat them dry with a clean kitchen towel and slice them. Add them to the skillet with the onion and cook for 5 min over medium heat, stirring.

Take the pizza dough out of its package and place it on the baking sheet, lightly greased with the rest of the olive oil (2 cl). Stretch it by hand, leaving the edges a little thicker.

Spread the tomato sauce over the dough with a spoon, leaving a 1 cm border without sauce. Scatter half of the mozzarella in pieces, then add the cooked mushrooms and onion. Sprinkle with oregano, salt and pepper.

Bake the pizza at 220 °C for 12 to 15 min, until the crust is golden and crisp.

Rinse the green salad under cold water and gently pat it dry in a clean kitchen towel. Put it in a large bowl.

Add a pinch of salt and pepper to the salad. Drizzle with olive oil and toss gently.