Mushroom Pizza
This flavorful mushroom pizza is incredible. Crispy crust, creamy mozzarella, and sautéed mushrooms with lots of garlic and thyme. A dreamy white pizza!Recipe yields 1 large round pizza (about 30 cm/11 inches Ø). The quantity if enough for 2 servings.
Servings: 4
Ingredients
Pizza dough
- 1 no-knead pizza dough (or about 10oz of 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
- 5 oz (125 grams) 1 mozzarella balls packed in water (or shredded low moisture mozzarella)*
- crushed red pepper flakes, to taste (optional)
Instructions
Pizza dough
- Follow the no-knead pizza dough (for a larger pizza) or my stand mixer dough (for 2 pizzas), or about 10oz/300 grams of your favorite dough.
Mushroom topping
- Cook the mushrooms: Rinse quickly, pat dry and slice the mushrooms. Heat the oil in a skillet or pan 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: Bake in the preheated oven (at least 230 ℃/450℉ – a hotter oven leads to a better pizza!) for about 8 minutes (in a forced-fan oven) or until golden brown and with a crispy bottom.
- 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!
Notes
Shredded low-moisture mozzarella: Use about 2 cups (approx 7oz/200 grams) of grated low-moisture mozzarella for this recipe, but trust your judgment, add a bit more if you like.
What to use instead of a pizza stone? A rimmed baking sheet or a large cookie sheet that you can invert and place on the lowest shelf of your oven works fine. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier, and the preheated baking sheet will make a nice and crisp pizza crust.
How to measure flour? I use both US cups and grams. The cups of flour are leveled, which means you have to fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off. But a digital scale is an excellent kitchen tool and gives a more correct weight.
Mushroom pizza leftovers: cover leftover pizza tightly and store in the refrigerator up to 1 day or freeze up to 3 months. Thaw and reheat the pizza leftovers in the preheated the oven (350 F/180 C) and bake for about 8 minutes or until warmed through, crispy and the cheese is melted. Enjoy!