This one’s for the mushroom lovers! Mushroom Pizza is an absolute umami bomb, loaded with meaty mushrooms, garlic, herbaceous thyme, and cheese. (Because of course cheese!)
Why You’ll Love This Easy Mushroom Pizza Recipe
The Mushrooms Are the Star. Mushrooms are usually an afterthought on a pizza—the obligatory vegetable partner to sausage or part of an onion-pepper-olive-‘shroom vegetable combo. When that’s not enough to satisfy you, only this mushroom pizza will do. You get savory mushrooms in every! single! delicious! bite! (Psst—You’ll love my Mushroom Pasta and Mushroom Risotto too.)
Easy to Make. Homemade pizza seems like a project, but it’s really not—especially if you keep dough on hand in your freezer. Like my Flatbread Pizza recipe or Naan Pizza, this mushroom pizza recipe is absolutely doable for a weeknight.
Short Ingredient List. This benefits you for a few reasons! First, fewer toppings means a shorter shopping list and less prep time. High fives all around! But also, in my homemade pizza testing adventures, I’ve realized that fewer toppings usually mean a more successful pizza—crust that’s crisp and sturdy, not soggy and floppy.
How to Make Mushroom Pizza
The Ingredients
Pizza Dough. I use my Homemade Whole Wheat Pizza Dough, but store-bought is just fine.
Mushrooms. While I’m not a fan of white mushrooms because they are fairly bland, any other variety will work here. Use a mix of baby bella, shiitake, or oyster mushrooms; farmers’ markets often have fun varieties too, as do Asian markets.
Garlic. I use one clove, but if you’re not going on a date later and/or you’re comfortable in your relationship, go ahead and add another if you want.
Fresh Thyme. Thyme and mushrooms are a dynamic duo. Fresh thyme is best, but dried will do in a pinch.
Pizza Sauce. Use your fave. Pizza sauce is thicker than marinara and pasta sauce, but you can use either sub if that’s all you have on hand.
Mozzarella Cheese. Mozzarella is a fabulous melter and its mild, creamy flavor lets the mushrooms remain the star.
Grated Parmesan Cheese. The nutty flavor of freshly grated Parm is a great pairing with earthy mushroom pizza.
The Directions
Cook the Mushrooms. Add them to a skillet with the salt and cook until they soften a bit.
Add the Garlic and Thyme. Stir them in and keep stirring until the garlic is fragrant and just starting to brown.
Roll Out the Dough. Stretch and push the dough into a 12-inch circle.
Assemble and Bake. Add the sauce, cheese, mushrooms, and Parm. Bake mushroom pizza at 500 degrees F for 8 to 10 minutes, or until the crust is golden and slightly blistered. Transfer to a cutting board, slice, and ENJOY!
Recipe Variations
Add a Tasty Drizzle. Truffle oil (a good one), garlic-infused oil, or a syrupy balsamic glaze are delicious additions to this mushroom pizza recipe. Add them just before serving.
Make It Sauceless. This is a pizza that could work without sauce. Lightly brush the top of the pizza with olive oil instead of pizza sauce.
Give It Some Crunch. During the last minute of cooking time, add coarsely chopped walnuts or pinenuts to the top of the pizza.
Fine, Add Another Veggie or Meat. Thinly sliced shallots, caramelized onions, spinach, sausage, ribbons of asparagus—just don’t add too many so we can avoid the soggy pizza situation.
4 of My Fave Salads for Serving With Pizza
Arugula Salad. I love this one because it’s so flipping simple. (It also tastes good on top of pizza.)
Italian Chopped Salad. It’s like your quintessential pizza joint salad, red checkered tablecloth not included.
Greek Salad. Is it weird to serve Greek salad with Italian pizza? I don’t think so! In fact, I think it pairs really well with this mushroom pizza recipe.
Salad With Burrata. Creamy burrata adds a little bit of decadence to the green salad equation.
Recipe Tips and Tricks
Use My Favorite Tool for Dusting Flour. Does this sound familiar? Recipes say to lightly dust your work surface with flour, but you just end up with little sand dunes of flour on your cutting board and the dough ends up sticking anyway. This dusting wand helps you actually dust your whole work surface evenly. (It’s also fabulous for dusting Lemon Bars with powdered sugar.)
Give the Dough a Break. If the dough keeps snapping back as you try to stretch it, it’s a sign that it needs to relax. (I also need to relax when I’m feeling snappy.) Let it rest for a few minutes then try again.
Cook the Mushrooms Until They Release Their Juices. And then let the juices cook off. This helps keep your mushroom pizza from being soggy.
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Mushroom Pizza
A pizza for the mushroom lovers! This mushroom pizza recipe is topped with a mix of mushrooms, mozzarella, and thyme. Simple and delicious!
8ouncesmixed sliced mushroomssuch as baby bella, shitake, or oyster (avoid white button mushrooms which lack flavor), about 2 cups
1/4teaspoonkosher salt
1large clove garlicthinly sliced
1tablespoonchopped fresh thyme leaves
1/2cuppizza sauce
1cupshredded mozzarella cheese
2tablespoonsgrated Parmesan cheese
Instructions
Position an oven rack in the upper third of your oven (4 to 5 inches from the top). Preheat the oven to 500°F (or as high as your oven will go). If using a pizza stone, place it in the oven as it preheats.
In a large skillet, heat the oil over medium heat. Add the mushrooms and salt. Sauté until the mushrooms soften, about 3 minutes.
Stir in the garlic and thyme. Cook, stirring often, until the garlic is ultra fragrant and looking a little toasty, 1-2 minutes more. Remove from the heat.
On a lightly floured work surface, roll the dough into a 12-inch circle. If it shrinks back, let it rest for several minutes, then try again.
If cooking on a pizza stone: set a sheet of broiler-safe parchment paper placed on the back of a flat baking sheet (this is what I do) and transfer the dough to it (or transfer to a cornmeal-dusted pizza peel). If you do not have a pizza stone, lightly dust a regular baking sheet with flour or cornmeal, then place the shaped dough directly in the center.
Top the dough with the tomato sauce, leaving a 3/4-inch border all the way around. Top evenly with the mozzarella, mushroom mixture, and Parmesan.
Carefully transfer the pizza to the stone, either with the peel or by sliding the sheet of parchment with the pizza on it directly onto the stone. (If using a baking sheet instead of a stone, simply place the pizza into the oven.) Bake for 8 to 10 minutes, until the crust is golden and slightly blistered, rotating 180 degrees halfway through. Transfer to a cutting board. Let cool a few minutes, then slice and enjoy.
Notes
TO STORE. Refrigerate pizza in an airtight storage container for up to 3 days.
TO REHEAT. Rewarm leftovers on a baking sheet in the oven at 450 degrees F.
TO FREEZE. Freeze pizza in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen as directed.
