mushroom pizza

Create your own pizza base and top it with your favourite ingredients. This wet dough mix needs the proving time to work, so leave it overnight in a cool place if you can

Simple pizza base

strong white bread flour, plus plenty for rolling

½ tsp dried yeast

tbsp olive oil, plus extra for drizzling

semolina,

Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it’s warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.

When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.

Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.

This mushroom pizza is a white pizza that's covered with mozzarella cheese, goat cheese, and fresh herbs. It's perfection!

Mushroom Pizza with Fresh Herbs

ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)

mushrooms

olive oil,

lemon juice

goat cheese, crumbled

mozzarella cheese

chives

Semolina flour or cornmeal, for dusting the pizza peel

Make the pizza dough

 Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).

Prepare the toppings

Clean the mushrooms and slice them. In a saute pan or skillet, heat the 1 tablespoon olive oil to medium high heat. Add the mushrooms, chopped herbs, and 1/4 teaspoon kosher salt and cook for about 5 minutes, stirring occasionally. When mushrooms are tender, reduce the heat to low, add lemon juice. Remove from the heat.

Bake the pizza

 When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.

Brush a thin layer of olive oil onto the crust. Then top with the mozzarella cheese in an even layer, then the cooked mushrooms, and crumbles of goat cheese. Garnish with the chopped chives and additional thyme sprigs. Sprinkle with 1 pinch kosher salt.

Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

A thin, crispy flatbread crust with three types of flavorful cheeses and seasoned sautéed mushrooms!

Three Cheese Mushroom Flatbreads

½ oz sliced mushrooms (I used Baby Bellas)

parsley flakes

marjoram

garlic

Flatout Light Original Flatbread

½ oz 2% shredded Mozzarella cheese

½ oz Parmesan cheese (finely shredded)

black pepper (to taste)

Pre-heat the oven to 350.

Lightly mist a small skillet with cooking spray and bring to medium heat. Add the mushrooms, parsley and marjoram and cook, stirring occasionally, for a few minutes until the mushrooms are browned and cooked. Add the garlic, stir together and cook for another 30 seconds to a minute until garlic is fragrant. Set aside.

Place the flatbread directly onto the middle rack of the oven and bake for about 3 ½ minutes until they stand firm when lifted. Remove from the oven and spread with the cheese wedges, leaving a bit of space around the edge for the crust. Sprinkle the mozzarella over the top and follow with the mushrooms. Sprinkle the parmesan over the mushrooms and follow with a bit of black pepper. Return the flatbread to the middle rack of the oven and bake for another 4-5 minutes until the cheeses are melted and the edges are browned. Slice and serve immediately.

Get your pizza fix without sacrificing carbs, or unrefined grains with a portobello pizza base! Flavorful, cheesy, and incredibly filling.

portobello sausage pizza

lb Italian sausage, ground

cooking spray olive oil

garlic,

oregano

onion powder

salt and pepper (to taste)

portobello mushroom caps

pizza sauce

mozzarella cheese (shredded)

basil (for garnish (optional))

Preheat oven to 350F. Clean mushrooms, and remove stems with spoon. Line a baking sheet with parchment paper. Bake mushroom caps for 8-10 minutes to dry out.

To a large nonstick skillet, over medium high heat, spray cooking spray or olive oil, and add sausage. Break up into small pieces with a spatula. Add in spices. Cook in skillet until pork is cooked, no longer pink. About 8-10 minutes. Mix in pizza sauce.

Remove mushroom caps from oven. Add sausage mixture to each cap. Top with cheese (about ¼ cup per mushroom). Bake 5 minutes, or until cheese melts. Top with fresh basil, if desired.

Make this gourmet homemade Portobello Mushroom Pizza for a fraction of the price of take out! Use homemade dough for the best value, or store bought for convenience.

Ultimate Portobello Mushroom Pizza

olive oil (0.64)

garlic, minced (0.08)

tsp dried oregano (0.03)

basil (0.03)

thyme (0.02)

rosemary (0.02)

red pepper (0.02)

black pepper (0.02)

salt (0.02)

tomato paste (0.27)

tsp honey (0.02)

pizza dough (0.59)

olive oil (0.16)

portobello mushroom cap (1.91)

Salt and pepper (0.05)

mozzarella (1.00)

feta, crumbled (1.12)

parsley (optional) (0.20)

Make the (not) Sun Dried Tomato Sauce first. Add the olive oil, garlic, basil, oregano, thyme, rosemary, crushed red pepper, salt, and some freshly cracked pepper to a small skillet. Stir and heat the mixture over low heat for about 3 minutes. It’s okay if it sizzles slightly, but you don’t want it to get hot enough that the herbs burn.

Add the tomato paste and honey. Allow it to heat through as you stir. It will not form a smooth sauce. Continue to stir and heat over low for about 5 minutes or until you notice the tomato paste has darkened slightly. Remove the sauce from the heat, then set aside.

Gently wash any dirt or debris off the portobello mushroom. Cut the mushroom in half, then into thin strips. Add the sliced mushroom to a large skillet with 1 Tbsp olive oil and a pinch of salt and pepper. Cook over medium heat while stirring until the mushroom slices have softened and turned dark brown (3-5 minutes). Set the cooked mushrooms aside.

Adjust your oven&#039;s rack to the highest position and preheat the oven to 500ºF. Stretch the pizza dough out to fit the pizza pan. Spread the (Not) Sun Dried Tomato Sauce over the surface of the dough and use any extra oil to brush the crust.

Sprinkle the mozzarella over the tomato sauce, then add the cooked mushroom pieces and crumbled feta.

Bake the pizza for 7-10 minutes in the fully preheated oven, or until the cheese is bubbly and slightly browned on top. Finish the baked pizza with a little chopped fresh parsley. Cut the pizza into 6 or 8 pieces and serve.

Homemade truffled mushroom pizza that you can throw on the grill in the summertime or prepare in the oven during the winter months! So easy to make and taste like something you’d get at a fancy pizza parlor!

Truffled Mushroom Pizza with Arugula Salad

recipe pizza dough

butter

garlic, pressed

mushrooms, sliced (cremini, shiitake, portobello etc.)

thyme

white truffle oil

fontina cheese

arugula

EACH: lemon juice AND olive oil

cheese

MUSHROOMS: Clean and preheat your outdoor grill according...

MUSHROOMS: Clean and preheat your outdoor grill according to manufactures instructions if you’re making this on the grill. If you are preparing this in the oven, position a rack in the center of the oven and preheat the oven to 500ºF. Melt butter in a large skillet over medium heat. Add garlic and cook stirring frequently until fragrant. Stir in the mushrooms along with the dried thyme. Cook for about 7-9 minutes or until the mushrooms brown and become tender. Season with a big pinch of salt and pepper. Remove the mushrooms to a bowl or a plate and allow them to cool.

DOUGH: Make sure the dough is at room...

DOUGH: Make sure the dough is at room temperature before you proceed. Shape the dough out into a large, 12-inch circle. At this point you’ll want to flour a pizza peel (or a pizza pan) with flour and gently place the dough on it. If you’re making this on the grill, gather all your pizza ingredients (I like to pop everything onto a sheet pan as it makes it easier to carry outside.)  

OUTDOOR GRILL: Spray the grill grates with nonstick...

OUTDOOR GRILL: Spray the grill grates with nonstick cooking spray. Gently place the crust on the grill, cover and let the crust cook on one side before flipping it, about 2-4 minutes or until it’s browned on the underside but still doughy on top. Flip the dough using two tongs (or 1 pair of tongs and a spatula.)  Drizzle the cooked side with 1 tablespoon of truffle oil. Sprinkle on the fontina cheese, top with ½ the mushrooms followed by the fresh mozzarella and the remaining mushrooms. Continue to grill for another 4-6 minutes or until the cheese melts and the dough cooks through. Drizzle the pizza with the remaining tablespoon of truffle oil.

OR OVEN: Place the shaped dough on a...

OR OVEN: Place the shaped dough on a large round baking tray. Brush the dough with 1 tablespoon of truffle oil. Sprinkle on the fontina cheese, top with ½ the mushrooms followed by the fresh mozzarella and the remaining mushrooms. Place the baking pan in the preheated oven and bake for roughly 12-15 minutes or until the pizza crust is golden and the cheese is all melty! Drizzle the pizza with the remaining tablespoon of truffle oil.

ARUGULA SALAD: When the pizza is almost done,...

ARUGULA SALAD: When the pizza is almost done, toss the arugula, lemon juice, olive oil and a few shavings of parmesan cheese together season well with salt, pepper, and red pepper flakes (if desired). Slice the pizza, top with arugula salad and serve warm!

If I were a betting man I would be willing to state for the record that this Black Truffle Mushroom White Pizza would be a top seller in any pizza parlor!

Truffle Mushroom White Pizza

lb. Fresh Pizza Dough

Fresh White Mushrooms

Fresh Mushroom Medley Mixture

lb. Fontina Cheese Block

Shredded Mozzarella Cheese

Parmesan Cheese

Heavy Whipping Cream

Black Truffle Oil

Black Truffle Sauce

Black Truffle Sea Salt

Paprika

Garlic

tbsp. Butter

tbsp. All Purpose Flour

Pastry Flour

Spread pastry flour over kitchen counter top. Place the fresh dough onto flour and begin to shape dough into a circle using hands. Finish shaping and flattening with roller then place on pizza pan.

Pre-heat cooking pan to medium heat and add olive oil. Add minced garlic and allow to cook for 1 minute then add the mushrooms. Spread black truffle sea salt over the mushrooms and cook for 4 to 5 minutes then set to the side.

In that same cooking pan add 3 tbsp butter, 2 tbsp flour and let them cook together until it begins to bind. Add heavy whipping cream, parmesan cheese, paprkia, black pepper and black truffle sauce, then stir and cook for a few minutes.

Spread the sauce evenly over the pizza dough leaving the edges uncovered.

Cut the Fontina Cheese block into slices and spread over the top of the sauce. Spread the cooked mushrooms evenly over to the top of the cheese and sauce leaving a handful to top off with.

Spread the shredded mozzarella cheese over the mushrooms then top off with the rest of the mushrooms. Sprinkle the parsley flakes and black truffle oil over the top of the pizza.

Pre-heat oven to 400 degrees and cook pizza for 18 minutes.

The white sauce is terrific and I will use it as a base for other pizzas going forward.

I added fine diced red onions and green spring onions in the sautee and used black garlic.

It was amazing!

This truffle sauce is SO good. I added more oil for extra flavor, but it came together super easy and baked great. Thank you!!

Top 7 mushroom pizza recipes from across the web

The most viewed mushroom pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Simple pizza base

Mushroom Pizza with Fresh Herbs

Three Cheese Mushroom Flatbreads

portobello sausage pizza

Ultimate Portobello Mushroom Pizza

Truffled Mushroom Pizza with Arugul...

Truffle Mushroom White Pizza

Top 7 mushroom pizza recipes from across the web

The most viewed mushroom pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple pizza base

Mushroom Pizza with Fresh Herbs

Three Cheese Mushroom Flatbreads

portobello sausage pizza

Ultimate Portobello Mushroom Pizza

Truffled Mushroom Pizza with Arugul...

Truffle Mushroom White Pizza

The most viewed mushroom pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine