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overhead photo of sliced pizza with mushrooms on cutting board

Easy Homemade Mushroom Pizza Recipe


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5 from 5 reviews

  • Author: Laura Kanya
  • Total Time: 35 minutes
  • Yield: 8 slices 1x

Description

This mushroom pizza recipe calls for a boatload of mushrooms—6 whole cups—but once they’re cooked, you’ll have just the right amount for the pizza. You can make this with any mushroom—basic white button mushrooms or something rare from the farmers market will work equally well.


Ingredients

Scale
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup thinly sliced shallots (about 2 large)
  • 6 cups sliced fresh mushrooms such as baby bella or white button mushrooms (16 ounces)
  • 2 tablespoons chopped fresh herbs such as rosemary, oregano and/or thyme, plus additional for garnish
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Flour for dusting
  • 1 pound prepared pizza dough, preferably whole grain, at room temperature
  • 3/4 cup prepared marinara or pizza sauce
  • 6 ounces cheese such as low-moisture mozzarella, Fontina, or Monterey jack, shredded (about 1 1/2 cups)

Instructions

  1. Position a rack in the center of the oven. Preheat to 500°F.
  2. Meanwhile, heat 1 tablespoon oil in a large skillet on medium-high. Stir in shallots and cook until tender, about 3 minutes. Add mushrooms; cook until golden, stirring occasionally, about 6 minutes. Stir in herbs, salt and pepper. Cook until fragrant, about 1 minute. Set aside.
  3. Roll dough into a 12-inch circle on a lightly floured surface with a rolling pin. Transfer to a piece of parchment paper set on a pizza peel, cutting board, or flat cookie sheet. Create a lip around the outside edge by pressing the dough outward with one hand and at the same time, using the other hand to press inward and create a 1-inch raised edge. 
  4. Spread marinara or pizza sauce over the dough, leaving a 1-inch border. Sprinkle with shredded cheese.  Sprinkle with the cooked mushrooms.  
  5. Slide the parchment and pizza directly onto the oven rack and bake until the edge of the pizza is golden and the cheese is melted, 10 – 12 minutes. 
  6. Using the pizza peel (or cookie sheet) remove the pizza and parchment from the oven and transfer the pizza to a cutting board. 
  7. Cut into slices and sprinkle with additional herbs, if desired.

Notes

Make Ahead:

  • Sauté mushrooms up to two days in advance and refrigerate in an airtight container.
  • Transfer frozen pizza dough from the freezer to the fridge to defrost up to two days in advance.

Alternate method using a pizza stone: Place a pizza stone in the cold oven.  Preheat to 500F for at least 30 minutes to 1 hour. Place rolled dough onto a well-floured pizza peel, baking sheet, or cutting board. Top the pizza then slide it onto the hot stone and bake until the cheese is melted and the crust is golden, 10 to 12 minutes.

Alternate method using a pizza steel: A pizza steel is an alternative to a pizza stone.  The pizza cooks about 3 to 5 minutes faster on the steel because it conducts heat better and gives the crispiest of crusts. Place a pizza steel in the cold oven.  Preheat to 500°F for at least 45 minutes to 1 hour. Place rolled dough onto a well-floured pizza peel, baking sheet, or cutting board. Top the pizza then slide it onto the hot pizza steel and bake until the cheese is melted and the crust is golden, 6 to 10 minutes.

Alternate method using a baking sheet: Coat a baking sheet with 2 tablespoons oil and sprinkle with cornmeal. Assemble and bake the pizza on the sheet pan.

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 249
  • Sugar: 1 g
  • Fat: 10 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein: 14 g
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