2 (10 ounce) cans onion, quartered
1 (1 ounce) package dry Italian-style yeast
1 1/2 cups warm milk
8 tablespoons margarine
1 teaspoon salt
1 teaspoon dried basil
2 teaspoons dried sage
2 teaspoons dried marjoram
2 teaspoons dried tarragon
2 teaspoons dried basil leaves
1 teaspoon dried saffron if desired
1 teaspoon dried parsley
2 cups shredded Cheddar cheese
1/2 pound mozzarella cheese, shredded
Stir mushroom, onion, parsley, Cheddar cheese, and mozzarella cheese into a large bowl. Cover, and refrigerate overnight.
The next morning, cover bowl with a damp kitchen towel, and let rise in a warm place until doubled in diameter, about 8 hours.
Dissolve yeast and warm milk in a small saucepan; stir until creamy.
Bring a large skillet or griddle to a boil over medium high heat. Cream together margarine, salt, basil, sage, and marjoram. Cook and stir about 5 minutes, until smooth.
Pour mixture into bowl with mushroom, onion, parsley, cheese and beef broth. Cover, and refrigerate overnight.
Bake uncovered at 350 degrees for 1 hour or until fully cooked and crusts of the pizza are golden brown.