White Mushroom Pizza

The BEST pizza for all cheese and mushroom lovers! Loaded with 2 types of cheese and garlic herb sautéed mushrooms!! AMAZING.

White Mushroom Pizza - The BEST pizza for all cheese and mushroom lovers! Loaded with 2 types of cheese and garlic herb sautéed mushrooms!! AMAZING.

It’s our last day in Tokyo!

MY OTHER RECIPES


It has truly been the most amazing, culture-soaked trip of all time.

I could probably live here.

White Mushroom Pizza

And the best part about the trip?

Even Butters joined me at Reissue, a one of a kind café located in Harajuku with its signature 3D latte art.

White Mushroom Pizza - The BEST pizza for all cheese and mushroom lovers! Loaded with 2 types of cheese and garlic herb sautéed mushrooms!! AMAZING.

We also got super brave and tried Japan’s subway transportation.

I admit.

We may have gotten lost.

Missed a stop.

And lost a ticket.

But we made it to our destination in one piece.

White Mushroom Pizza - The BEST pizza for all cheese and mushroom lovers! Loaded with 2 types of cheese and garlic herb sautéed mushrooms!! AMAZING.

I also think I’ve had my fair share of ramen until 2018.

And sushi.

And okonomiyaki

And gyudon.

White Mushroom Pizza - The BEST pizza for all cheese and mushroom lovers! Loaded with 2 types of cheese and garlic herb sautéed mushrooms!! AMAZING.

So for now, I’ll stick to this white pizza.

An all-American two-cheese pizza.

With plenty of mushrooms.

And some more cheese.

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White Mushroom Pizza

The BEST pizza for all cheese and mushroom lovers! Loaded with 2 types of cheese and garlic herb sautéed mushrooms!! AMAZING.

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 (13.8-ounce can) refrigerated classic pizza crust
  • 8 (1-ounce slices) Wisconsin fresh mozzarella cheese
  • 1 cup Wisconsin ricotta cheese

Directions:

  1. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
  2. Melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  3. Stir in mushrooms, thyme and oregano. Cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste.
  4. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
  5. Top with mozzarella, dollops of ricotta and mushrooms.
  6. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
  7. Serve immediately.

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 643.1 Calories from Fat 322.2
% Daily Value*
Total Fat 35.8g 55%
Saturated Fat 17.6g 88%
Trans Fat 0g
Cholesterol 90.3mg 30%
Sodium 985.5mg 41%
Total Carbohydrate 60.3g 20%
Dietary Fiber 2.2g 9%
Sugars 6.3g
Protein 31.1g 62%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclosure: This post is sponsored by Wisconsin Cheese. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.