Mushroom Pizza
intro
Umami-packed crispy pizza topped with sautéed mixed mushrooms, melted cheese, and fresh herbs, ideal for casual shared meals.
Ingredients
Steps
Preheat oven and pan
Place a rack in the middle position of your oven, set a 12-inch pizza stone or rimmed baking sheet on the rack, and preheat to 245°C (475°F) for 20 minutes. Lightly dust a 12-inch square of parchment paper with 1 teaspoon fine cornmeal to prevent sticking.
Sauté mixed mushrooms
Heat 15ml (1 tablespoon) of olive oil in a 10-inch skillet over medium heat. Add the sliced mixed mushrooms and 1/4 teaspoon kosher salt, cook for 6-7 minutes, stirring occasionally, until mushrooms release all their liquid and turn deep golden brown at the edges. Stir in the minced garlic during the last 30 seconds of cooking, then transfer mushrooms to a plate to cool slightly.
Stretch pizza dough
Place the 450g room-temperature pizza dough on the cornmeal-dusted parchment paper. Gently press and stretch the dough into a 12-inch round, leaving a 1-inch slightly thicker border for the crust edge. Do not use a rolling pin, as this will press out air bubbles needed for a light, crispy crust. Brush the raised crust border with 7.5ml (0.5 tablespoon) of the remaining olive oil.
Layer base toppings
Spread the 80g (1/3 cup) smooth pizza sauce evenly across the inner area of the stretched dough, leaving the oiled crust border clear. Sprinkle 142g (1.25 cups) of the shredded low-moisture mozzarella over the sauce in an even layer. Distribute the cooled sautéed mushrooms across the cheese, spacing pieces evenly for consistent coverage.
Bake until crispy
Carefully slide the parchment paper with the assembled pizza directly onto the preheated pizza stone or baking sheet. Bake for 12-14 minutes at 245°C (475°F), until the crust edge is deep golden and crispy, and the cheese is bubbly with light browned spots. Halfway through baking, rotate the pizza 180 degrees to ensure even cooking.
Finish and slice
Remove the baked pizza from the oven using a wide spatula and transfer it to a wooden cutting board. Immediately top with the remaining 28g (0.25 cup) shredded mozzarella, 25g (1/4 cup) grated parmesan, fresh thyme leaves, remaining 1/4 teaspoon kosher salt, black pepper, and the last 7.5ml (0.5 tablespoon) olive oil drizzled over the top. Let rest for 3 minutes, then slice into 8 equal wedges and serve.
Tips
2.Let refrigerated pizza dough rest at room temperature for 30 minutes before stretching to relax the gluten; this prevents the dough from shrinking back as you shape it and removes the need for a rolling pin that would crush air bubbles for a lighter crust.
3.For a luxurious flavor upgrade, toss cooled sautéed mushrooms with 1/4 teaspoon of truffle oil before adding them to the pizza, or top finished slices with a handful of peppery fresh arugula for a bright, fresh contrast.
OMG this crispy mushroom pizza is a GAME CHANGER for our weekly pizza night! I used a mix of cremini, shiitake, and oyster mushrooms like the recipe said, and the crust got so perfectly crispy even with all the mushroom toppings. My kids usually pick off mushrooms but they devoured two slices each!
35 minute cook time is no joke! I threw this together after getting home from work last night and it was on the table before my roommate even finished his work call. The crispy edge on the crust paired with the earthy mushrooms? Chefs kiss, will be making this on repeat for quick weeknight dinners.
I swapped the regular pizza dough for a gluten free thin crust and this still turned out SO good! I was worried the mushroom topping would make my GF crust soggy, but following the cook time and temp exactly gave me that perfect crispy bite I’ve been missing with homemade pizza. Only note is I added a little extra garlic powder because I’m a garlic fiend.
Brought this to my neighborhood potluck over the weekend and people were asking me for the recipe before I even set the platter down! The mix of mushrooms gives it such a deep, savory flavor that feels way fancier than the easy prep actually is. I did add a sprinkle of truffle salt on top right when it came out of the oven and *chef’s kiss*.
Super easy to make in my tiny dorm oven! I used pre-sliced mixed mushrooms from the grocery store to cut down on prep, and even with my super janky old oven that runs hot, the crust got crispy all the way through. Way better than the delivery pizza I usually order, and way cheaper too.
Wait has anyone tried prepping the toppings ahead for meal prep? I usually make 2-3 pizza components on Sundays for quick dinners during the week, and I’m wondering if sautéing the mushrooms ahead would make this soggy later?
My granddaughter is a huge mushroom fan so I made this for her birthday dinner last week. It was so simple to follow even for someone who doesn’t make pizza very often! The crust was crispy, the mushrooms were flavorful, she asked for seconds before she even finished her first slice. I added a little extra parmesan because we love cheese in this house.
I was skeptical that a mushroom-only pizza would be filling enough, but wow, this is so satisfying! The mixed mushrooms have such a meaty texture, I didn’t even miss the pepperoni I usually load on my pizza. The crispy crust holds up to every bite, no floppy slices here. 10/10 will be making this again for my next game night watch party.
Made this vegan by swapping the mozzarella for vegan cashew mozz and it was absolutely perfect! The crispy crust and umami mushroom flavor shined right through, even my omnivore boyfriend said he’d choose this over meat pizza any day. So happy to find an easy, delicious veggie pizza recipe that doesn’t require a million fancy ingredients.
Okay, full transparency: this is the first homemade pizza I’ve ever made that didn’t turn out a floppy, soggy mess! The instructions are so clear, especially the part about preheating the baking sheet to get that crispy bottom. I only had button mushrooms on hand so that’s what I used, and it still tasted amazing.
Made this after a long day hike last weekend and it hit the spot! We cooked it on our cast iron skillet on the camp stove (we have a little pizza stone for camping) and it got so crispy even outside over a flame. Topped it with a little arugula after it came off the heat for a peppery kick, highly recommend that add-on.
I added a pinch of red pepper flakes and a drizzle of hot honey on top after baking and wow, the sweet/spicy/savory combo is unmatched! The crispy crust holds up to the drizzle perfectly without getting soggy, this is my new go-to lazy Friday night dinner. So easy, so flavorful, zero complaints.
Full disclosure, I burn almost everything I cook, but this recipe was so forgiving! Even when I accidentally left it in the oven 3 minutes past the recommended cook time, the crust just got extra crispy (which I loved) and the mushrooms didn’t burn at all. Finally, a recipe even I can’t mess up.
I make this every other week for my family of four and it’s always a home run. The easy difficulty level is no lie, I can have the whole thing prepped and in the oven in 10 minutes if I use pre-sliced mushrooms. I love that it’s veggie forward but still feels like a fun, indulgent pizza night treat, not a “healthy food” that the kids will complain about.
I added a blend of fontina and mozzarella instead of just mozzarella and it was so creamy and delicious with the mushrooms! The crispy crust is the perfect base for all that cheesy, umami goodness. My only note is that I wish I’d made two, because my roommates ate half the pizza before I even got a second slice.
Made this for my at-home date night last night and my partner said it was better than the fancy wood-fired pizza we got on our first date! It looked impressive, tasted even better, and the whole kitchen smelled amazing while it baked. We paired it with a side salad and a glass of red wine, total perfect low-effort date night meal.
How do the leftovers hold up? I’m cooking for one so I’ll definitely have leftovers for a couple days, and I want to make sure the crust stays crispy if I reheat it in the toaster oven.
I used homegrown oyster and shiitake mushrooms from my backyard mushroom grow kit for this and it was so fresh and flavorful! There’s nothing better than cooking with produce you grew yourself, and this simple recipe really let the mushroom flavor shine instead of covering it up with a ton of heavy toppings. The crispy crust was the perfect texture contrast, will be making this every time I get a flush of mushrooms from my kit.