Ingredients
Mushroom Mixture
- 4 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 shallot, peeled and sliced (or 1 small onion)
- 10 ounces fresh mushrooms, thinly sliced (cremini, shiitake, oyster, Portobello, or button mushrooms)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano or rosemary
- ½ teaspoon chili flakes
- Splash of white wine or dry sherry
- Salt and freshly ground black pepper, to taste
Pizza Base and Cheese
- ¼ cup yellow cornmeal or extra flour (for dusting pizza peel or pan)
- ½ pound pizza dough (homemade or store-bought)
- 8 ounces mozzarella cheese, grated (approx. 2 cups)
Garnish Options
- Fresh arugula or micro greens
- Splash of lemon juice
- Lemon zest
- Fresh chopped parsley or fresh basil
- Extra drizzle of olive oil
- Additional chili flakes
Instructions
- Preheat Oven: Place a pizza stone in the oven if using and preheat the oven to 450-500°F (230-260°C), or as hot as your oven will go, for at least 30 minutes. Remove pizza dough from the refrigerator to bring to room temperature, making it easier to stretch or roll.
- Prepare the Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium to medium-high heat. Add sliced mushrooms, shallots, garlic, chili flakes, thyme, and oregano. Sauté, stirring occasionally, until mushrooms become tender and browned, about 5-6 minutes. Season with salt and pepper, add a splash of white wine or dry sherry, and continue cooking until the wine evaporates and mushrooms are caramelized, about another 3-5 minutes. Remove from heat and let cool slightly.
- Prepare Dough and Pizza Peel/Baking Sheet: Dust a pizza peel or rimless baking sheet with yellow cornmeal or flour to prevent sticking. Stretch or roll the pizza dough into a 10-inch circle. Transfer the dough gently onto the prepared pizza peel or baking sheet.
- Assemble Pizza: Brush the dough evenly with the remaining 2 tablespoons of olive oil. Sprinkle ¾ of the grated mozzarella over the dough. Evenly spread the sautéed mushroom mixture on top of the cheese layer, then sprinkle the remaining mozzarella cheese over the mushrooms.
- Bake: Transfer the pizza from the peel onto the preheated pizza stone, or place the baking sheet directly into the oven. Bake for 8-10 minutes until the crust is golden brown with some charred spots and the cheese is melted and bubbly.
- Add Garnishes, Slice and Enjoy: Remove the pizza from the oven. Sprinkle with fresh chopped parsley, lemon zest, and any additional toppings like fresh arugula, micro greens, a drizzle of olive oil, or a splash of lemon juice. Slice into pieces and serve immediately.
Notes
- Cooking mushrooms before adding them ensures they are juicy, fully cooked, and flavorful rather than dried out.
- Use fresh mushrooms for best flavor and texture; avoid dried or reconstituted mushrooms.
- If shallots are unavailable, small yellow or red onions make a good substitute.
- You can enhance the pizza by adding burrata, goat cheese, or fresh ricotta after baking for creaminess.
- Feel free to experiment with different mushroom varieties like shiitake, oyster, or portobello for varied flavor.
- For a gluten-free option, substitute regular pizza dough with cauliflower or gluten-free crust.
- A splash of dry sherry or soy sauce in the mushroom sauté adds extra umami if desired.
- To prevent sticking, dust your peel or baking surface generously with cornmeal or flour.
- The pizza stone or baking sheet should be thoroughly preheated for best crust texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
