Mushrooms On Pizza Recipe

Have you ever had one of those moments where a kitchen mishap turns into a culinary masterpiece? Well, that’s exactly what happened with this easy Mushroom Pizza recipe. It’s a testament to the fact that some of the world’s best recipes are born out of circumstances or even happy accidents!

Picture this: It was a lazy Sunday afternoon, and we were craving our favorite mushroom and mozzarella pizza. You know, the simple kind that just hits the spot.

But as fate would have it, we were running late and hadn’t prepared the dough early enough for it to rise properly. Still, we were determined to have that pizza.

As our homemade pizza dough was barely rising, we started slicing the mushrooms and getting everything ready. Luckily, we had fresh mushrooms on hand.

But then, another hiccup – we only had one jar of our favorite pizza sauce, and it seemed like the Hulk himself had tightened the lid! Usually, in these situations, we'd ask for some masculine assistance, but Mr. N was in such a deep sleep, he might as well have been in a coma!

With the kids waiting eagerly, we thought, “Why not?” A pizza without sauce but with double cheese sounded fabulous.

To amp up the flavor, we sautéed the mushrooms with onions in a bit of olive oil until golden brown. Let us tell you, you’ve got to try this – it’s perfect for mushroom lovers! We used this sweet caramelized onions and mushroom mixture as the topping, and the white mushroom pizza was nothing short of notable.

Make this for your next pizza night and you’ll impress everyone!

The Ingredients

Simple ingredients make the best mushroom pizza! Here is everything you need:

Here are some notes on some key ingredients:

Mushrooms: Fresh mushrooms are the star of this show. We prefer to use button mushrooms and we specifically use white button mushrooms here. But feel free to experiment with cremini mushrooms (also know as baby bella or brown button mushrooms), shiitake mushrooms, oyster mushrooms, Portobello mushrooms or even a mix of wild mushrooms if you’re feeling adventurous. The key is to choose firm, fresh mushrooms with clean, unblemished surfaces.
Cheese: For the cheese, we go heavy on the mozzarella cheese. Its mild flavor and excellent melting properties make it perfect for this pizza. If you want to add a bit more depth, a sprinkle of Parmesan or a few dollops of ricotta wouldn’t go amiss.
Onions: The onions add a sweet note that complements the earthiness of the mushrooms beautifully. Yellow onions, white onions, or red onions would work.

Pizza dough: As for the homemade pizza dough, don’t stress if it hasn’t risen as much as you’d like. This pizza is forgiving, and the toppings are the real heroes here.

For the full list of ingredients with measurements, check out the recipe card below.

How it comes together

Begin by dissolving 7g (0.25 ounces) of active dry yeast and a pinch of sugar in 240ml (1 cup) of warm water (about 50-55°C or 120°F).

Wait for 15 minutes until the mixture becomes frothy, indicating that the yeast is active and good to use. This step is crucial to ensure your dough will rise properly.

In a large bowl, sift 390g (3 cups) of all-purpose flour and add 1/2 teaspoon of salt. Once the yeast mixture is ready, pour it into the flour along with 1 tablespoon of olive oil. Mix the ingredients thoroughly with a spoon until they start to come together.

Turn the dough out onto a clean surface and knead it vigorously for a few minutes. The dough will initially feel sticky but will soon become smooth and elastic. Don’t worry about using any specific kneading technique; just work the dough energetically until it reaches the right consistency.

Return the kneaded dough to the bowl, cover it with a clean cloth, and let it rest for 20 to 30 minutes.

During this time, the dough will rise and become spongy. While waiting, preheat your oven to 250°C and heat a bit of olive oil in a pan over medium heat. Add your sliced onions and cook until they’re translucent and just starting to caramelize.

Then add the mushrooms and cook until they release their moisture and start to brown. A pinch of salt and pepper at this stage really helps to bring out the flavors.

Once your toppings are ready, it’s time to assemble. Stretch out your dough (don’t worry if it’s not perfect – rustic is charming!).

Then, sprinkle a generous layer of mozzarella, and top with your mushroom-onion mix. Add another layer of cheese on top for that extra gooey goodness.

Place the pizza on a baking sheet lined with parchment paper and bake in a preheated oven until the crust is golden and the cheese is bubbly and slightly browned. The exact time will depend on your oven, but it usually takes about 12-15 minutes at 475°F (250°C).

Warm water is key to activating yeast. Too hot and you’ll kill it. Too cold and it won’t activate. Aim for lukewarm and watch it bubble!

Other ways

Marinara sauce: You could spread a thin layer of marinara sauce on the pizza dough before adding the cheese and sautéed mushrooms.
Pizza toppings: Add other pizza toppings like red bell pepper, browned sausage, browned beef, ham, and more!
White sauce: Make a white sauce with butter flour, milk, minced garlic, salt and pepper and parmesan cheese. Spread the sauce on the pizza before adding the cheese and toppings to make white pizza.

Yield: 4 people
Prep: 45 minutes
Cook: 15 minutes
Total: 1 hour

Ingredients

For the dough

1 cup warm water, 240 ml.
2¼ teaspoons active dry yeast, 7g or 0.25 ounces
1 tablespoon granulated sugar
1 tablespoon olive oil
3 cups all-purpose flour, or 390 g.
½ teaspoon salt

For the topping

1 tablespoon olive oil
1 small onion
2 cups mushrooms of choice, button mushrooms, cremini mushrooms or portobello mushrooms will all work
⅛ teaspoon ground black pepper
2 cups shredded mozzarella cheese, freshly shredded

Method

Begin by dissolving 7g of dry yeast and a tablespoon of sugar in 240ml (1 cup) of warm water (about 50-55°C or 115°F).
Wait for 15 minutes until the mixture becomes frothy, indicating that the yeast is active and good to use.
In a large bowl, sift 390g (3 cups) of all-purpose flour and add 1/2 teaspoon of salt.
Once the yeast mixture is ready, pour it into the flour along with 1 tablespoon of olive oil. Mix the ingredients thoroughly with a spoon until they start to come together.
Turn the dough out onto a clean surface and knead it vigorously for a few minutes. The dough will initially feel sticky but will soon become smooth and elastic. Don't worry about using any specific kneading technique; just work the dough energetically until it reaches the right consistency.
Return the kneaded dough to the bowl, cover it with a clean cloth, and let it rest for 20 to 30 minutes. During this time, the dough will rise and become spongy.
While waiting, preheat your oven to 250°C (475°F) and heat a bit of olive oil in a pan over medium heat. Add your sliced onions and cook until they're translucent and just starting to caramelize.
Then add the mushrooms and cook until they release their moisture and start to brown. A pinch of salt and pepper at this stage really helps to bring out the flavors.
Once your toppings are ready, it's time to assemble. Stretch out your dough (don't worry if it's not perfect)
Sprinkle a generous layer of mozzarella, and top with your mushroom-onion mix. Add another layer of cheese on top for that extra gooey goodness.
Bake your pizza in a preheated oven until the crust is golden and the cheese is bubbly and slightly browned. The exact time will depend on your oven, but it usually takes about 12-15 minutes at 475°F (250°C).
Enjoy!

Notes

Depending on where you are, you will find mozzarella cheese in a supermarket. Please check the cold section because it is normally kept in the fridge. You’ll likely find it in blocks, so you’ll need to shred yourself using a grater. Please note that the cheese used here is different from the cheese you spread on bread.

You could add other vegetables like bell peppers and tomatoes on your pizza if you so wish.

We recommend shredding the cheese yourself rather than buying pre-shredded cheese. Pre-shredded cheese doesn’t melt well as it contains additives.