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How to Make Mushroom Pizza - A Step-by-Step Guide

Nothing beats the mouthwatering combination of melted cheese, savory toppings, and a crispy crust like a delicious pizza. And when it comes to pizza toppings, mushrooms are a popular choice for those looking for a vegetarian option and a rich, meaty flavor.

With this mushroom pizza recipe, you can create a delightful homemade pie that will have your family and friends begging for seconds. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and pr...

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Ingredients

  • 1 pound fresh pizza dough
  • flour for dusting
  • 4 tablespoons olive oil, divided
  • ½ pound cremini mushrooms, thinly sliced
  • ½ pound maitake mushrooms, broken into small clusters
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons fresh thyme leaves, plus more for garnish
  • ½ teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided, or more to taste
  • 1 (5 ounce) package fresh baby spinach
  • 1 cup whole milk ricotta cheese
  • ½ cup finely grated Pecorino Romano cheese
  • 2 cloves garlic, grated
  • 1 cup shredded part-skim mozzarella cheese
  • shaved Pecorino Romano cheese, for garnish

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 1 (14-inch) pizza

  • Put a pizza stone or baking sheet on the middle oven rack. Preheat the oven to 450 degrees F (230 degrees C).
  • Turn dough out onto a lightly floured work surface and roll out into a 14-inch circle. Transfer to a piece of parchment paper or a cookie sheet lightly dusted with flour or cornmeal. Cover with a kitchen towel; let stand at room temperature until ready to use.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add cremini and maitake mushrooms; cook, stirring occasionally, until well browned and tender, 6 to 8 minutes. Stir in oregano, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer mushroom mixture to a bowl. (Do not wipe skillet clean.)
  • Add 1 tablespoon oil to skillet. Add spinach and 1/4 teaspoon pepper; cook, stirring frequently, until spinach is wilted, about 2 minutes. Transfer to a paper towel-lined plate to drain.
  • Stir together ricotta, Pecorino-Romano, garlic, and remaining 1/4 teaspoon each salt and pepper in a bowl until well combined. Brush dough with remaining 1 tablespoon oil. Spread ricotta mixture in an even layer over the dough, leaving a 1-inch border. Sprinkle mozzarella evenly over ricotta mixture. Top with cooked mushrooms and spinach.
  • Carefully transfer pizza on parchment to hot pizza stone or baking sheet in the oven. Bake until cheese is bubbly and crust is deeply golden brown, 15 to 18 minutes.
  • Transfer pizza and parchment to a cutting board; let stand 5 minutes. Remove parchment. Garnish with additional thyme, a few grinds of pepper, and shaved Pecorino-Romano cheese.

    • Nutrition

    714 cal.

    • Total Fat: 35g
    • Saturated Fat: 13g
    • Cholesterol: 63mg
    • Sodium: 1495mg
    • Total Carbohydrate: 64g
    • Dietary Fiber: 4g
    • Protein: 35g
    • Potassium: 483mg

    Categories

    Vegetarian recipes
    Italian recipes
    Pizza recipes
    Main recipes
    Mushroom recipes