Mushroom pizza is classic comfort food that never goes out of style. The earthy flavor of mushrooms pairs perfectly with the cheesy goodness of pizza, making for a meal you’ll love time and again. Make your next pizza night the best one ever!
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We have to confess loving everything pizza, from the classic Neapolitan pizza to flatbread pizza, or tortilla pizza, any which way you can; we love to eat pizza!
Personal Portobello Pizza Recipe
Hands down this is one of our most favorite mushroom pizza recipes, always the first to be eaten, make sure you’re ready to make a second, and a third… How to make mushroom pizza with step-by-step instructions
Over medium heat, add extra virgin olive oil to a skillet or sauté pan, add the sliced mushrooms and cook until tender, stirring occasionally.
Place in your Ooni oven, using a pizza turning peel ensure that you turn your pizza every 20 seconds to get a wonderful even cook.
Pizza With Mushrooms, Mozzarella, And Truffle Recipe
Place in your oven, on your pizza stone or pizza tray, and bake the pizza until the crust is golden brown and the toppings are perfectly cooked approximately 8 – 10 minutes.
Serve up a slice of pizza with some homemade garlic bread, a green Italian salad with balsamic vinaigrette, or some sweet potato wedges.
With options to use gas or charcoal, it’s so easy, and best of all is that you get that wonderful charred pizza!
Mushroom Arugula Pizza
You place the stone in your kitchen oven, it heats up and it enables you to cook your crust more evenly than if you used a baking sheet.
If a pizza oven is not an option for you, then we wholeheartedly recommend a pizza stone as this alone will elevate your pizzas!
A pizza tray has holes in the bottom of it and will allow the air to circulate better than a baking sheet.
Vegetarian Pizza Recipe With Caramelized Onions And Mushrooms
Who doesn't love pizza? This pizza is the perfect blend of earthy and cheesy flavors. The pizza crust is topped with a pizza sauce, savory mushrooms, and gooey cheese. The mushrooms add a depth of flavor that takes pizza night to a whole new delicious level. Great for summer outdoor cooking or pizza night. Plus, this recipe is easy, the kids will love helping to put it together, and it's quick to make, so you can enjoy your delicious pizza in no time!
Keep an eye on your pizza Different ovens, different methods, and different crusts cook at varying times, keep a close eye on your pizza to ensure you don’t over or under cook it
Calories: 897 kcal | Carbohydrates: 113 g | Protein: 40 g | Fat: 33 g | Saturated Fat: 15 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 10 g | Cholesterol: 53 mg | Sodium: 1912 mg | Potassium: 769 mg | Fiber: 8 g | Sugar: 10 g | Vitamin A: 879 IU | Vitamin C: 9 mg | Calcium: 630 mg | Iron: 7 mg
Mushroom, Garlic, & Spinach Pizza
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
Savor every spoonful of pure comfort with our mouthwatering Sweet Potato Casserole. With its golden, vegetarian marshmallow-kissed topping and a velvety, cinnamon-infused sweet potato base…
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Taleggio Mushroom Pizza
A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world. Read more...Please tell us you are a mushroom lover? When Alex and I went to Big Sur, California last year, we had one incredible mushroom pizza with a breathtaking mountain view. And it tasted so good, we knew we needed to recreate a version for our blog! Our rendition of this pizza is pretty different from the original, but it tastes fantastic: and looks just like the one we had there! It’s a white pizza — meaning no tomato sauce — and of course we couldn’t resisting adding tangy goat cheese dollops. Keep reading for the recipe and all our secrets to the best mushroom pizza!
Let’s start by talking about mushrooms. I used to be a passionate mushroom hater. Yep, I didn’t give them a chance until I was well into my 20’s. But I decided to give giant meaty portobellos a chance. After that, I gradually snowballed into eating
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The mushroom recipes. I’ve since learned these fungi are key in bringing a savory, meaty umami flavor to recipes. Now I’m officially a passionate mushroom fan! (Oh, and also a huge fan of truffles! Try this Truffle Pizza to have your mind blown. Or Truffle Fries…)
Grilled Mushroom Onion White Pizza
This mushroom pizza is a white pizza, meaning there is no tomato sauce! Of course, you could use tomato sauce if you’d like: because who’s going to argue with that! Our Easy Pizza Sauce is our tried and true method for an Italian-style pizza sauce that will literally blow your mind. (Promise!) But if you’re into the white pizza idea, it’s even easier! Here are a few tips on this mushroom pizza:
This mushroom pizza recipe uses a handful of fresh herbs: and it’s so much more fun to grow them yourself! We grow herbs all summer long, and it’s one of the most satisfying things to run out to the garden and harvest a few herbs. You don’t even need garden space: you can just grow herbs in pots as long as you have a sunny ledge! And adding herbs to your cooking is a healthy flavor addition, without adding calories.
For this recipe, we used a mixture ofthyme, oregano, and chives: but you could use any that you like. Of course basil would be a natural option: even a small amount of chopped rosemary! Just be sure to use rosemary in moderation: it has a very strong flavor! For all of our tips on fresh herbs, see this post onHow to Grow Herbs.For this pie, fresh mushrooms and fresh mozzarella are layered on top of a concentrated mushroom sauce and then drizzled with truffle oil at the table.
Triple Mushroom And Herb Grilled Pizza
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
When I originally published an article about this recipe in the summer of 2015, the title—Like Mushroom Pizza? We're Gonna Take You to Funghitown—shamelessly cribbed a pun from the menu of Margot's Pizza, a now-shuttered pizzeria pop-up founded by former Serious Eats editorAdam Kuban. Why plagiarize? Partly because I don't feel bad about it (I suggested he call his mushroom pie the Funghitown in the first place), and partly because it also gives me the opportunity to blab about how awesome Margot's was (R.I.P.). It was awesome. I wish you all could go.
awesome? The mushroom pizza I tried to eat growing up. I'm talking about the stuff from the NY slice shops, where you'd get a few pieces of canned or fresh mushroom on top of a slice of reheated pizza that barely saw enough time in the oven to take the mushrooms beyond the slimy-but-edible stage. I hated mushroom pizza as a kid, and I'm sure I'm not alone.
Mushroom Pizza With Pancetta And Caramelized Onions
But that was then, and things have changed. I've been taken on a one-way trip to Funghitown, and now that I'm here, I can only look at my past self in pity and hope that I never become that person again.
Layering on straight mushrooms is all well and good, and I like the just-singed-by-the-flame mushroom flavor that fresh mushrooms will get you, but if you
want to get funghi with it, I suggest using a combination of fresh and cooked mushrooms to get both that fresh sweet flavor and the richer umami notes.
Truffled Mushroom Pizza Recipe
Sautéed mushrooms work, but a duxelles—a rough, seasoned purée of cooked mushrooms that's part of the classic French canon—works even better. I start by pulsing a mixture of button, shiitake, and portobello mushrooms in the food processor until they're finely minced, then I sauté them in olive oil until browned.
Once they're ready, I hit them with some shallots and thyme for flavor, along with a big slug of brandy to moisten them up and bring some class to the affair.
The duxelles acts essentially as a sauce for the pizza, so extra tomato sauce would be superfluous, not to mention a distraction from the mushroom flavor. I dollop the duxelles onto my stretchedNeapolitan-style pizza dough, scatter it with drained fresh mozzarella, cover the whole thing with a blanket of sliced mushrooms and more fresh thyme and garlic, drizzle it with olive oil, sprinkle it with salt, then park it in a preheated pizza oven. (A regular oven fitted witha baking steelor a grill with aKettlePizza insertwill also work.)
Mushroom And Cheese Pizza
*The % Daily Value (DV) tells you
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