Love mushrooms? You’re in the right place! This mushroom pizza is piled high with gorgeous caramelized, herby sautéed mushrooms, and melty mozzarella, and then dotted with creamy ricotta.
This mushroom pizza recipe makes the ultimate pizza for mushroom lovers, or even if you’re trying to convert someone to the mushroom side. Because it’s delicious over here!
Table of Contents
- The Story Behind the Recipe
- Ingredients
- Adaptations/Variations
- How to Make Mushroom Pizza
- Tips for Success
- What to Serve with Mushroom Pizza
- More Pizza Recipes
The Story Behind the Recipe
Ever since our kiddo was super little, we’ve had pizza and movie night on Friday nights. It’s such a win because not only is pizza delicious, but it also makes dinner all but effortless.
My guy makes pepperoni pizza, without fail. Our kid is a cheese pizza fan. Me, I like to mix it up, and lately this mushroom pizza has been on rotation. I say humbly that I think it’s one of my best yet.
This pizza is, you guessed it, ALL about the mushrooms. In fact, I use three different kinds for a mix of texture and subtle variation in flavor. I love the caramelized sautéed mushrooms combined with the creamy mozzarella and ricotta cheeses. A sprinkle of sea salt, fresh herbs, and crushed red peppers for a touch of heat seals the deal.
This mushroom pizza is maybe the ultimate vegetarian pizza! At least, if you love mushrooms, that is. 🍄
Ingredients
The list of ingredients is pretty simple. I prefer to make this a white mushroom pizza and forgo the traditional tomato-based pizza sauce. There’s a time and place for classic mushrooms on pizza, but in this pizza, I wanted the mushrooms to sing and the remaining ingredients to be a complement to the mushrooms rather than compete with them.
Here’s what we’ve got for mushroom pizza ingredients:
- Olive oil – Both for sautéing the mushrooms and for brushing the pizza crust.
- Butter – I like to add a pat of butter in with the mushrooms for added flavor, but you can sub in another tablespoon of olive oil here if you prefer.
- Mushrooms – I’ve settled on a combination of three mushrooms: White button mushrooms, shiitake mushrooms, and portobello. I like the traditional flavor of white button mushrooms, the slight smoky flavor of shiitakes, and the meaty quality of portobellos. Honestly though, you can sub in any mushrooms you like, here. Any fresh mushroom is the best mushroom for pizza! Go with cremini, oyster, or another fave. You’ll just want about 5 cups of mushrooms.
- Thyme & oregano – I generally use the dried version of these herbs in this recipe, just because it’s easy, but you can sub in fresh. Just double the quantities if you use fresh (you need less when you use dried).
- Garlic – For an added bit of flavor to the mushrooms.
- Mozzarella cheese – A must for pizza! I like to place the mozzarella below the mushrooms to really show off the mushrooms. Plus, the mozzarella creates a barrier to help the crust from getting soggy from any leftover moisture in the mushrooms.
- Ricotta cheese – I like whole-milk ricotta for this mushroom pizza. It adds the most wonderful creaminess and is just such an obvious BFF for mushrooms. Yum.
- Pizza dough – You’ll want a pound of pizza dough. I like to make my own pizza dough or I’m partial to Trader Joe’s pizza dough balls. We keep a supply in the freezer and pull them out on Friday mornings to thaw in time for dinner..
Adaptations/Variations
- Mix up the mushrooms. Again, you can use whichever mushrooms you like. Go with basic cremini or fancy chanterelles or little enoki. Oyster mushrooms are delicious, too. If you just want a shiitake mushroom pizza, go with 5 cups of shiitake! This is a super flexible recipe.
- Make it vegan/dairy-free. Use olive oil only for sauteeing the mushrooms, and swap in vegan mozzarella and ricotta.
- Add some green. Top with spinach or kale after adding the mushrooms for a touch of tasty greens.
- Make it thin-crust. Sometimes I’ll use only 1/2 pound of dough and stretch it as thin as possible for a thinner-crust mushroom pizza.
- Make it a truffle mushroom pizza. Just drizzle with a little truffle oil before serving.
How to Make Mushroom Pizza
First, saute the mushrooms. Add the olive oil and butter to a skillet and toss in your mushrooms and herbs. Throw in the garlic the last minute of cooking so that it doesn’t burn and taste bitter. Once your mushrooms are sautéed, set them aside.
Next, stretch your dough to about a 14-inch diameter circle. But keep in mind that this recipe is super flexible and you can make it as big or small as you want, or make it a rectangle or a heart-shaped pizza … whatever you like.
Brush the crust with a tablespoon of olive oil, then top with the mozzarella.
Top evenly with all of those glorious sautéed mushrooms.
Next, add dollops of the ricotta all around. And then add a pinch of salt and grind a little freshly ground black pepper over the top.
Bake until the cheeses are bubbly and the crust is golden brown. Glorious.
I like to drizzle the cooked pizza with a bit of good olive oil, then sprinkle with a few fresh herbs and crushed red peppers for a bit of heat.
Tips for Success
- Don’t force the dough – If your pizza dough shrinks back after you’ve stretched it out, let it rest for 5 minutes and try again. Sometimes the gluten needs a bit more time to relax.
- Bake at high heat – I bake my mushroom pizza at 450°F. This helps ensure a crisp, well-baked crust without getting soggy. I think of it as attempting to replicate the extreme high heat of a pizza oven (bucket list item!)
What to Serve with Mushroom Pizza
- A green salad is always perfect with pizza. I’m partial to a good Greek salad or this lemon garlic kale salad.
- Breadsticks are always a great companion to pizza! I love these brown sugar garlic breadsticks.
- For dessert, how about a square of this simple chocolate wacky cake?
I hope you love this mushroom pizza as much as we do! I truly believe there is no better pizza on earth for mushroom lovers. It’s straightforward and simple yet absolutely scrumptious!
More Pizza Recipes
- White Pizza with Spinach
- Heart-Shaped Pizzas for Valentine’s Day
- Pizza Pinwheels
- Butternut Squash Pizza
- Sweet Corn Pizza
- Kale Pizza
- Broccoli Lemon Pizza
- Brussels Sprouts Pita Pizza
- Gorgonzola Pear Pizza
- Radish Goat Cheese Salad Pizza
- BBQ Tofu Pizza
Mushroom Pizza
Ingredients
- 1 pound pizza dough (16 ounces)
- 3 tablespoons olive oil (divided)
- 1 tablespoon butter (or another tablespoon of olive oil)
- 1 clove garlic (minced)
- 2 cups white button mushrooms (sliced, 8 ounces)
- 2 cups shiitake mushrooms (halved, 4 ounces)
- 1 portobello mushroom (gills removed, sliced into strips)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups shredded mozzarella (8 ounces)
- 3/4 cup ricotta cheese (7 ounces)
Instructions
- If you're using refrigerated pizza dough, set it out to relax while you're preparing your toppings. Preheat the oven to 450°F (205°C).
- Add 2 tablespoons olive oil and 1 tablespoon butter (or another tablespoon of olive oil) to a large skillet set over medium heat. When hot, add the mushrooms, thyme, oregano, and a pinch of salt. Sauté, stirring occasionally, until soft, cooked down, and browned a bit on a side or two, about 10 minutes. Add the garlic and cook, stirring frequently, for another minute. Set aside.
- Brush a large baking sheet with a tablespoon of olive oil (or, if you're using a pizza stone, no need to brush it). Stretch the pizza dough into an approximately 14-inch diameter round (but it doesn't have to be perfect!).
- Sprinkle the mozzarella evenly over the pizza crust. Spoon the mushrooms evenly over the top. Dot with spoonfuls of ricotta. Sprinkle with 1/4 teaspoon each salt and pepper.
- Bake until the cheese is bubbling and the crust is golden on the sides and bottom, about 15 minutes (but I suggest checking at about the 10 minute mark depending on the pizza crust you use and your heat source).
- Remove from oven and top with a drizzle of olive oil, a pinch of salt, crushed red pepper flakes, and/or fresh herbs if desired. Slice into wedges and serve.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
