The most delicious, cheesy Mushroom Pizza made with homemade pizza dough, tomato passata, melted mozzarella and tangy Taleggio cheese. If you love mushrooms, this pizza is a perfect choice for your next pizza night.
Mushrooms add fantastic flavour to pizza. I often use them on a Quattro Formaggi or a classic Capricciosa, but this version pairs mushrooms with one of Italy’s creamiest cheeses: Taleggio. It melts wonderfully, keeps a bright, tangy flavor and complements the mushrooms perfectly.
Sauteing the mushrooms with garlic, fresh thyme and a pinch of salt concentrates their flavour—don’t skip this step.
See the recipe below for ingredients, step-by-step photos, tips, variations and a video tutorial. For the full printable recipe, scroll to the recipe card at the bottom.
Ingredients
The photo below shows everything you need to make this mushroom pizza, along with notes and substitutions.
Ingredient notes and substitutions
- Homemade pizza dough – Use a basic dough recipe for best results. One batch makes enough for 2 large tray pizzas or four 10–12 inch rounds.
- Mushrooms – Crimini (chestnut) mushrooms work particularly well here.
- Thyme – Use fresh thyme. If unavailable, a small amount of dried oregano is an acceptable substitute.
- Tomato passata – Also called tomato puree in some regions. It’s perfect for pizza sauce; use it plain or season with a pinch of salt and a drizzle of olive oil.
Step by step photos and instructions
Preparation tips
- Preheat your oven to its highest setting—you want an extra-hot oven for pizzas.
- Dust the baking tray with semolina or flour to prevent sticking and help create a crisp base.
- Drain fresh mozzarella well and pat dry with kitchen paper to remove excess moisture before using.
Saute the mushrooms – Heat 1–2 tablespoons of olive oil in a pan, add sliced mushrooms and thyme and sauté for about 5 minutes until much of the moisture has evaporated. Add crushed garlic and cook 1–2 more minutes until fragrant. Season with salt, then set aside.
Shape the dough – Stretch or roll the dough to fit your tray, dusting with a little flour or semolina first. Transfer the dough to the prepared tray.
Season the passata – Stir a pinch of salt, ½ teaspoon dried oregano (optional) and a drizzle of olive oil into the passata to enhance the flavour, then spread it over the dough.
Add toppings – Top the passata with torn or sliced fresh mozzarella, the sautéed mushrooms and cubes of Taleggio. Bake for 10–15 minutes until the crust is golden and the cheeses have melted and blended.
Recipe tips
- Make extra dough – This recipe uses one dough ball (half a batch). Consider making the full batch so you have another ball to freeze or to make a second pizza.
- Cook mushrooms first – Pre-cooking prevents them from drying out on the pizza and intensifies their flavour.
FAQs
Most fresh mushrooms work: crimini (chestnut), shiitake, chanterelles, portobello or white button. Always use fresh mushrooms and sauté them first for best flavour—avoid canned mushrooms for this recipe.
Good alternatives include Gorgonzola, Fontina, Gruyère or goat’s cheese, depending on whether you want a milder or stronger flavour.
Leftover pizza keeps well for 1–2 days. Eat cold or reheat in a hot oven until warmed through for best texture.
More delicious pizza recipes to try
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Anchovy Pizza with Capers (Pizza Napoli)
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Sicilian Pizza (Lo Sfincione)
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Focaccia Pizza
If you try this Taleggio Mushroom Pizza or any other recipe from the blog, please rate it and leave a comment to let us know how it turned out.
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes a video.
Taleggio Mushroom Pizza
Ingredients
- 1 ball homemade pizza dough (see note)
- Flour or semolina (cornmeal), for dusting
- 4 cups crimini mushrooms, sliced (200g/7oz)
- 1 clove garlic, finely chopped or crushed
- 1 sprig fresh thyme
- ½ teaspoon dried oregano (optional)
- ⅓ cup tomato passata (85g)
- 1 ball fresh mozzarella (125g/4.4oz), drained
- ¾ cup Taleggio cheese, cut into cubes (100g/3.5oz)
- 1–2 tablespoons olive oil
- Salt, to taste
Instructions
- Heat 1–2 tablespoons olive oil in a pan. Add the sliced mushrooms and thyme and sauté about 5 minutes until much of the moisture has evaporated. Add crushed garlic and cook 1–2 minutes until fragrant. Season with salt and set aside.
- Preheat the oven to its highest temperature (recommendation: 535°F / 280°C if available).
- Dust a work surface with flour. Roll or stretch the dough to fit your tray.
- Sprinkle the tray with semolina or flour and place the dough on top to prevent sticking and to promote a crisp base.
- Mix a pinch of salt, oregano and a teaspoon or two of olive oil into the passata. Spread the passata over the dough, then add mozzarella, the cooked mushrooms and cubes of Taleggio.
- Bake 10–15 minutes until the crust is light golden and the cheese is melted. Let the pizza rest a couple of minutes before slicing and serving.
Notes
- Homemade pizza dough – This recipe uses one dough ball (half a batch). Make a full batch if you want extra dough to freeze or to make a second pizza.
- Cook the mushrooms first – Sautéing the mushrooms beforehand enhances flavour and prevents them from drying out on the pizza.
- Total time does not include making the dough from scratch.
Helpful Info for All Recipes
- I use extra virgin olive oil unless noted otherwise.
- When using canned or jarred tomatoes, quality brands yield the best flavour.
- Vegetable sizes are medium unless otherwise stated.
- Recipes are tested using a fan (convection) oven.
- Nutrition information is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is an approximation.