The first thing we make when wild mushroom season hits the Pacific Northwest is mushroom pizza. To spotlight the rich, earthy flavor of mushrooms, this recipe uses a simple white pizza sauce. Then, the dish is rounded out with a homemade whole wheat crust, fresh herbs and three types of cheese—Gruyere, Parmesan and cream cheese.
What are the best mushrooms for pizza?
The beauty of mushroom pizza is that you can use any mushrooms available at the market. You can stick to a single mushroom type, but we often mix several mushrooms to create a textural contrast.
The most common mushrooms for pizza are button, portobello, cremini or shiitake mushrooms. You can branch out and try something new, too! Wild mushrooms give the pizza seasonal flavor, so look for chanterelles, king trumpets, lion’s mane, maitake or oyster mushrooms. Truffles are expensive, but they’d make a luxurious mushroom pizza for a special occasion.
Mushroom Pizza Ingredients
- Mushrooms: Any variety of fresh mushrooms works well on mushroom pizza. Avoid canned mushrooms—they’re slimy and high in sodium. We also don’t recommend putting raw mushrooms on pizza. They’ll taste better when sauteed in a frying pan with olive oil, shallots and garlic.
- Cream cheese:Â Cream cheese may be an unusual ingredient for pizza, but it makes an incredible white pizza sauce.
- Gruyere and Parmesan cheese: Most pizzas use mozzarella, but we love the blend of Gruyere and Parmesan in this mushroom pizza recipe. Gruyere is a nutty, creamy cousin to Swiss cheese, and the aging process gives it a robust edge. It’s an excellent melting cheese that pairs particularly well with mushrooms and thyme.
- Thyme: Fresh herbs and mushrooms are a match made in heaven! Dried thyme works in a pinch, but fresh herbs are more vibrant. You’ll always have them on hand if you start a kitchen herb garden.
- Homemade pizza dough: We make simple pizza dough with whole wheat and all-purpose flour, olive oil, sugar, salt and active dry yeast. If you’re running short on time, use a store-bought premade pizza crust.
Directions
Step 1: Prepare the dough
In a bowl, proof the yeast in warm water (110° to 115°F). Then add the olive oil and sugar and mix well.
In a separate bowl, combine the whole wheat flour and salt. Stir the flour and salt into the yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough.
Step 2: Knead the dough
Turn the dough onto a floured surface. Knead until smooth and elastic, six to eight minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover the bowl and let the dough rise in a warm place until doubled, about 90 minutes.
Step 3: Roll out and prebake the dough
Preheat the oven to 425°.
Punch down the dough. Press it onto a 12-inch pizza pan coated with cooking spray. Prick the dough several times with a fork. Bake until the edges are light golden brown, 10 to 12 minutes.
Step 4: Saute the mushrooms
Meanwhile, heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Working in batches, saute the sliced mushrooms in a single layer until golden brown, about eight minutes. Add the shallot and garlic, and cook until the shallot is tender.
Editor’s Tip: Avoid overcrowding the pan—a common mushroom-cooking mistake. Mushrooms release water as they cook. If there’s not enough room for that water to evaporate, the mushrooms will steam instead of becoming crisp and caramelized. When working with several types of mushrooms, it’s best to cook each in a separate batch. Each variety may cook at a different rate.
Step 5: Make a mushroom cream sauce
In a food processor, process half of the sauteed mushrooms with cream cheese, the remaining olive oil and salt.
Step 6: Assemble and bake the mushroom pizza
Spread the mushroom cream sauce on the prebaked crust. Top with the remaining mushroom mixture, shredded Gruyere cheese, Parmesan cheese and fresh thyme.
Bake until the crust is golden brown and the cheese is melted, 12 to 14 minutes. If desired, garnish with additional fresh thyme and basil.
Recipe Variations
- Include other fresh herbs:Â Most fresh herbs work well on mushroom pizza. Try adding chopped fresh rosemary, oregano, sage or chives.
- Make low-carb mushroom pizza:Â Reduce the carbs and make this a gluten-free pizza with cauliflower pizza crust.
- Add meat:Â Salty cured meats pair well with mushrooms, such as cooked bacon or pancetta, salami or prosciutto.
- Use other cheeses:Â Drop dollops of tangy goat cheese (such as chevre) or ricotta to add creaminess to this white mushroom pizza. Or swap in different creamy cheeses, like fontina, burrata or mozzarella.
How to Store Mushroom Pizza
Store leftover mushroom pizza in an airtight container in the refrigerator for up to four days. The best way to reheat pizza is on a preheated baking sheet in the oven or a skillet on the stovetop.
Mushroom Pizza Tips
Can you put raw mushrooms on pizza?
No, cook mushrooms before putting them on pizza. Raw mushrooms can dry out in the oven’s high heat, giving them a shriveled appearance and a chewy texture. The best way to cook mushrooms for pizza is in a large skillet. Slice the mushrooms, and saute them in oil or butter with garlic and shallots. (Psst: Here’s how to choose the best skillet.)
Can you use dried mushrooms on pizza?
You can add dried mushrooms to pizza, but they must be rehydrated first. To rehydrate dried mushrooms, bring water to a boil in a small saucepan. Add the dried mushrooms and remove the pan from the heat. Let stand for 25 to 30 minutes, or until softened. Drain and rinse the mushrooms. Remove any woody stems, then chop the mushrooms. Finally, saute the rehydrated mushrooms as directed.
Dried mushrooms can be used in all kinds of mushroom recipes. They’re a great way to preserve seasonal mushrooms, such as porcini, morel or lobster mushrooms.
