White Mushroom Pizza Recipe
Introduction
This White Mushroom Pizza brings together a flavorful blend of fresh mushrooms and creamy Wisconsin cheeses on a perfectly crispy crust. It’s an easy yet elegant option for pizza night that feels both comforting and gourmet. Ideal for mushroom lovers looking to elevate a classic pie.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 16 ounces cremini mushrooms (thinly sliced)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground black pepper (to taste)
- 1/4 cup yellow cornmeal
- 1 pound pizza dough (homemade or store-bought)
- 8 1-ounce slices Wisconsin fresh mozzarella cheese
- 1 cup Wisconsin ricotta cheese
Instructions
- Step 1: Preheat your oven to 450 degrees F and lightly coat a baking sheet or pizza pan with olive oil.
- Step 2: Melt the butter in a large skillet over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Step 3: Stir in the sliced mushrooms, dried thyme, and dried oregano. Cook, stirring occasionally, until the mushrooms are tender and browned, about 5-6 minutes. Season with salt and pepper to taste.
- Step 4: On a surface sprinkled with yellow cornmeal, roll out the pizza dough into a 12-inch-diameter round. Transfer the dough to the prepared baking sheet or pizza pan.
- Step 5: Arrange the mozzarella slices evenly over the dough. Add dollops of ricotta cheese, then top with the cooked mushrooms.
- Step 6: Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
- Step 7: Remove from the oven and serve immediately for the best flavor and texture.
Tips & Variations
- For an extra flavor boost, drizzle a little truffle oil over the pizza just before serving.
- You can substitute cremini mushrooms with a mix of shiitake and button mushrooms for a deeper earthy taste.
- If you like a crispier crust, pre-bake the dough for 5 minutes before adding toppings.
- Fresh herbs like basil or parsley added right after baking can brighten the flavors.
Storage
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a skillet over medium heat or in a preheated oven at 375 degrees F until heated through to keep the crust crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese?
Yes, you can use other mild cheeses like fontina or provolone in place of mozzarella and ricotta, but the creamy texture of ricotta and the fresh melt of Wisconsin mozzarella are key to this pizza’s signature flavor.
Is it necessary to cook the mushrooms before adding them to the pizza?
Cooking the mushrooms first removes excess moisture and concentrates their flavor, preventing a soggy crust and ensuring the mushrooms are tender and delicious.
PrintWhite Mushroom Pizza Recipe
This White Mushroom Pizza is a delightful combination of sautéed cremini mushrooms seasoned with thyme and oregano, layered with creamy Wisconsin mozzarella and ricotta cheeses on a crisp, golden crust. The pizza is baked to perfection, resulting in a rich, savory flavor perfect for mushroom lovers looking for a gourmet yet simple homemade pizza.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Pizza
- Method: Baking
- Cuisine: Italian-American
Ingredients
For the Mushroom Topping
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 16 ounces cremini mushrooms, thinly sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
For the Pizza Base
- 1/4 cup yellow cornmeal
- 1 pound pizza dough (homemade or store-bought)
For the Cheese
- 8 slices Wisconsin fresh mozzarella cheese (1-ounce each)
- 1 cup Wisconsin ricotta cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 450 degrees Fahrenheit. Lightly coat a baking sheet or pizza pan with olive oil to prevent sticking and help achieve a crispy crust.
- Sauté Garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook, stirring frequently, until fragrant, about 1 to 2 minutes, ensuring the garlic does not burn for a mellow flavor.
- Cook Mushrooms with Herbs: Add the thinly sliced cremini mushrooms, dried thyme, and dried oregano to the skillet. Cook, stirring occasionally, until the mushrooms are tender and browned, about 5 to 6 minutes. Season with kosher salt and freshly ground black pepper according to taste, enhancing the earthy mushroom flavors.
- Roll Out the Dough: On a clean surface sprinkled with yellow cornmeal to prevent sticking, roll out the pizza dough to a 12-inch diameter round. This cornmeal adds a subtle crunch to the crust’s underside. Transfer the rolled dough carefully to the prepared baking sheet or pizza pan.
- Add Cheese and Toppings: Arrange the mozzarella cheese slices evenly over the dough. Then, add dollops of the creamy ricotta cheese on top, followed by the sautéed mushroom mixture distributing it evenly over the cheeses.
- Bake the Pizza: Place the pizza in the preheated oven and bake for 15 to 20 minutes. Bake until the crust turns golden brown and the cheeses have melted and are bubbly, indicating the pizza is perfectly cooked.
- Serve: Remove from oven and serve immediately to enjoy the gooey cheese and flavorful mushrooms at their best.
Notes
- Using yellow cornmeal under the dough helps prevent sticking and adds a slightly crunchy texture to the bottom crust.
- Feel free to substitute cremini mushrooms with white button mushrooms if preferred.
- For a crispier crust, pre-bake the rolled dough for 5 minutes before adding toppings.
- Leftover pizza can be stored in the refrigerator for up to 2 days and reheated in the oven or air fryer for best texture.
- Ensure garlic is cooked just until fragrant to avoid bitterness.
Keywords: White Mushroom Pizza, Mushroom Pizza, Mozzarella Pizza, Ricotta Pizza, Homemade Pizza, Vegetarian Pizza
