Mushroom Pizza
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This flavorful mushroom pizza is incredible. Crispy crust, creamy mozzarella, and sautéed mushrooms with lots of garlic and thyme. A dreamy white pizza!
The recipe uses my no-knead pizza dough – a breeze to make in one bowl.
I know it’s technically not the weekend yet, BUT it’s always pizza night over here. After sharing this goat cheese pizza and this sun-dried tomato pizza, today is the time for another amazingly good vegetarian pizza recipe.
First, the sautéed mushrooms with fragrant garlic and thyme are everything. It is a marriage made in heaven that brings a ridiculous flavor to this pizza. And we don’t use any tomato sauce here; we don’t want to overshadow all that mushroom goodness.
And the crust? My easy pizza dough works wonders. It’s a breeze to whip up in one bowl and makes a delicious, light pizza crust. No stand mixer and no kneading required.
Bake until golden and crispy, top the whole thing with some crushed red pepper flakes for a touch of heat and extra virgin olive oil: simple ingredients and so much flavor.
Yes, If you’re looking for an easy and delicious white mushroom pizza with tons of flavor, this will please any mushroom and pizza lover!
List of the ingredients
- Easy no-knead pizza dough (or your favorite pizza dough)
- Mushrooms
- Fresh or low-moisture mozzarella
- Extra virgin olive oil
- Garlic
- Thyme
- Salt & pepper
- Crushed red pepper flakes (optional)
How to make mushroom pizza
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Make this easy pizza dough (video tutorial included) and let it rise until it is doubled in size. You can also use your favorite recipe or store-bought dough.
- Saute the mushrooms in olive oil with garlic and thyme.
- Stretch the dough into a rectangular shape on parchment paper.
- Add the mozzarella, mushrooms, season with salt and pepper
- Bake until golden, crispy, and delicious.
- Drizzle with extra virgin olive oil and sprinkle over crushed red pepper flakes. Enjoy!
Recipe Notes
Mushroom pizza ingredients
Homemade pizza dough: This no-knead pizza dough is my go-to pizza recipe. This recipe walks you through the steps, but you can use your homemade or store-bought crust.
Mozzarella: I love fresh whole milk mozzarella balls packed in water for my pizza recipes. But the shredded low moisture option works fine if you wish.
Mushrooms: Portobello mushrooms, cremini, or your favorite mixed varieties will be perfectly fine for this pizza recipe.
Garlic and thyme: They are the major flavor players here, the perfect combo to maximize the mushroom flavor.
Extra virgin olive oil: I love a drizzle of extra virgin olive oil over freshly baked pizza; it’s perfect to enhance its flavor.
Salt and pepper: make sure you add salt and freshly ground black pepper. And what about a touch of chili flakes for some heat?
Tips for the best pizza with mushrooms
- Cook the mushrooms just until they release their liquid. Don’t cook them until they’re browning at the edges or they will get too dry in the oven.
- Make sure to season the mushrooms to taste.
- Preheat the oven. A burst of initial heat from the hot oven is so important!
- Bake the pizza on the bottom rack of the oven, close to the heating element. This is the best spot in my oven to make the pizza bottom crispy. But since each oven is different, use the position that works best for you.
- Stretch the pizza dough using your fingers and try to keep all those gas bubbles inside the dough. Don’t use a rolling pin.
- Bake your pizza on a hot pizza stone or pizza steel. Alternatively, you can use a baking tray (see my tips in the recipe card!) and make sure the pizza stone is inside during preheating so it’s already hot when you bake your pizza.
- Use parchment paper and a pizza peel (or the back of a baking sheet) to transfer your pizza to the hot stone. This helps greatly if you use a high-hydration dough like my no-knead dough.
- Don’t forget to drizzle with extra virgin olive oil and serve some crushed red pepper flakes for more flavor.
More pizza recipes for you!
Check out these delicious veggie pizzas and 25 YUMMY pizza toppings or Focaccia toppings. They are all perfect for your Friday night!
Here are a few of our favorites:
- Olive pizza
- Bruschetta pizza
- Pizza with eggplants
- Fresh tomato pizza
- Artichoke pizza
- Quick Caprese pizza
- Spinach pizza
- Sun-dried tomato pizza
Love mushrooms?
I’ve got you covered with this terrific soup, quick garlic mushroom spaghetti or a super comforting mushroom potato soup.
If you make this wonderful mushroom pizza, or you have a question, let me know by leaving a comment. I would love to hear from you and get your feedback!
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Mushroom Pizza
Ingredients
Pizza dough
- 1 easy pizza dough (or your fav dough)
Mushroom topping
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 lb (450 grams) Mushrooms (cremini, portobello, or a mix of your fav varieties)
- 1 teaspoon fresh thyme leaves (or ¼ tsp of dried thyme)
- 2 garlic cloves, minced
- salt and pepper, to taste
- 2 mozzarella balls packed in water (or shredded low moisture mozzarella)*
- crushed red pepper flakes, to taste (optional)
Instructions
Pizza dough
- Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.
Mushroom topping
- Cook the mushrooms: Rinse quickly, pat dry and slice the mushrooms. Heat the oil in a skillet to medium high heat, stir in the mushrooms, thyme, a pinch of salt and cook for about 5 minutes until tender and the mushrooms release their liquid. Stir in the garlic, cook for another minute, season to taste with salt and pepper. Remove from the heat and set aside.
- Shape the dough: when the dough is ready follow step 5, place the paper sheet or parchment paper onto a pizza peel or onto the back of a rimmed baking sheet. Then place the dough on this parchment paper, and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza.
- Add the topping: firstly, if you use fresh mozzarella in water, slice or dice it and place it on a kitchen towel or kitchen paper. Add another folded piece of paper towel on top, pat it dry to absorb excess moisture let it dry for at least 10 minutes. Finally add mozzarella and sauteed mushrooms evenly to the pizza.
- Bake the pizza: when the oven is hot, use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the mozzarella cheese and crust are nicely browned. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8 minutes – 15 mins in a conventional one).
- Serve: allow the pizza to cool for a minute or two before serving, drizzle with good-quality extra virgin olive oil and scatter with crushed red pepper flakes (optional). Slice, serve immediately, enjoy!
