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!
It has truly been the most amazing, culture-soaked trip of all time. I could probably live here.
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.
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.
I also think I’ve had my fair share of ramen until 2018. And sushi. And okonomiyaki And gyudon.
So for now, I’ll stick to this white pizza. An all-American two-cheese pizza with plenty of mushrooms and some more cheese.
White Mushroom Pizza
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 16 ounces cremini mushrooms, thinly sliced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- ¼ 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
- Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
- Melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- 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.
- 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.
- Top with mozzarella, dollops of ricotta and mushrooms.
- Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
- Serve immediately.
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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.
Made this over the weekend – super simple to pull together, but taste wise it was just kind of average for me. First thing that popped into my mind was adding some sausage would have really helped. Not slamming the recipe, it was fun, just so-so in the taste dpt.
I just came across this recipe and made it tonight sooooo glad I did! Can’t wait to make it for my friends absolutely delish!! Definitely going into the “Taste Tested and LOVE” category!
It worked out fantastically! My kids and husband loved it so much. I will make it again and again. Thanks so much. 😀
Fabulous, added more garlic but husband added bacon, will make again and again.
It was great! I added prosciutto, but other than that made it as-is (well, with store brand mozzarella and ricotta). Would love to try Wisconsin made cheeses.
I made this last night and it was excellent. Super creamy tasting. I did substitute the cremini mushrooms for a couple of different types.
This was delicious!! Used homemade dough and topped with fresh basil and a few dashes of homemade basil pesto which wasn’t necessary but still worked very well. I like the idea of others adding spinach too and used pecorino romano instead of ricotta as it was already in the fridge from another recipe. Would definitely make this again.
The pesto sounds good. I have some sundried tomato pesto in the fridge. Also fresh basil! Bought a pot at the grocery store last week
Added prosciutto and fresh baby spinach and a get sun dried tomatoes- yum!
Ok, I went to the grocery store.
Made this for the second time and added fresh baby spinach to the mushroom mixture, it was fantastic. It was amazing without it the first time we made it.
Made this for the second time and added fresh baby spinach to the mushroom mixture, it was fantastic. It was amazing without it the first time we made it.
Daughter and I are planning to make this soon! I’m not familiar with “Wisconsin” fresh mozzarella. Is that a brand? Will any fresh mozzarella work? I use the pearls for topping pasta and the big ball or log for caprese. Thanks!
Okay….. This was truly delicious! It was so simple and yet so tasty! I made my own pizza dough and added a bit of Pecorino in addition to the two kinds of cheese listed above only because I had some and wanted to use it. My husband said it was the best pizza he had in a long time. I topped it with lots of thyme and chili flakes. Thank you for all your delicious recipes. I’ve made dozens of them and make them at the firehouse for my crew. Always get big kudos with every recipe.
The pictures are so appetizing that it makes me want to devour it. Got to make this recipe with a lot of mushroom in it.
This is mind-blowing. It looks amazing. Thanks for this delicious recipe. I think everybody should try this.
I made this and it was delicious, however, it was soooo watery. I am not sure why? I followed the recipe exactly and am not sure what is causing the excess water? I made this again with no ricotta and there was a little less water so I tried one more time and placed mushrooms on paper towels for a few mins before putting them on the pizza. This helped. I would like to add the ricotta back but am afraid there will be water again. Any suggestions? Thanks!
Did you use fresh mozzarella, the one that comes in a log? I’ve noticed that one typically is more watery. Try using from a block instead. Hope that helps!
Ricotta is watery if you don’t strain it. Possibly the culprit too
The water probably came from your mushrooms.
Made this tonight, used homemade pizza dough, absolutely delicious!!!
Forgot to say I added prosciutto to it
This was SO GOOD! I made one *slight* change. I discovered as I was starting to cook that I had no oregano so I added a few dashes of worchester sauce (maybe a teaspoon total) instead.
I am always looking for new Meatless Monday recipes and this one is going to be my new ‘go to’. My husband and I both loved it.
Thank you for sharing this fantastic recipe!
Thank you so much for sharing! This is an amazing recipe! Kids will definitely enjoy this and it is so much healthier. This is another way for me to persuade them to eat the healthy type of foods!
Fantastic