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.
Did you make this recipe?
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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.
Great idea for a tasty pizza. My husband even liked it and he does not “love” mushrooms like I do. I did add red onion, red pepper flake, oregano and thyme to the mushroom and garlic sauté to a large cast iron skillet which I then used to bake the pizza. This pizza had a wonderful flavor. I will make again for sure.
Thanks, Cindy!
I love this! This proves that mushroom is another amazing and indeed
a magical plant. Thank you for sharing those mouth-watering recipe. Will surely give it a try. Amazing!
Thanks!
Made it
It looks awesome. I can hardly wait to try it, especially without sauce!
I will sauté the mushrooms,etc. in my 10” cast iron skillet and then bake the pizza in the same pan. Your picture makes me hungry!
Great idea!
Oh wow! This was wonderful! I’m not much for mushrooms but something about sautéed then throwing them on the crust changed the taste.
I could not get a premade dough but I did use a flatbread crust .
This is absolutely my all time favorite pizza. I am a mushroom fanatic. Love it! You have some amazing recipes, Thank you
I was searching the web for recipes that i could make in my toaster or crockpot. Your site is my go to always!! I’m subbing the pizza dough for premade naan so i can use my toaster oven. My oven died last night so this is perfect! Thank you!!
Trader Joe has pizza dough in bags, can’t find in a can.
Do you have any other recommendation?
You can use the Trader Joe pizza dough! 🙂
Did you use pizza sauce too?? From.the pictures, it seems like it…
I rubbed EVOO over the crust before placing the cheese and also sauteed diced onions along with the mushrooms. Sprinkled it all lightly with sea salt and cracked black pepper after it came out of the oven. DEEE-lish!
This was delicious! Super easy to make. Next time I might try adding some onions to the mushrooms and sauté.
That sounds amazing!
This pizza looks great except I hate ricotta cheese can I make it without it?
Yes, of course!
Tried this tonight, it was delicious! My husband who doesn’t like ricotta thought it was amazing too. Definitely a win!
The recipe states it makes 4 pizzas. How do you save the rest of the dough if not using it all up at once?? Your topping looks deli sh!! Will be trying it soon.
The recipe yields 8 servings, not 4 pizzas.
I bake the leftover dough after brushing with a little olive oil until it is cooked but still pale. Then I cool and freeze the crust well wrapped up in Saran and put into a large ziploc freezer bag. When I want pizza, I just pull it out to the counter, let it warm up and then proceed with the topping and bake as usual. It seems to work pretty well for my husband and I. Great recipe!
Can other mushroom types be used instead of cremini?
Yes, absolutely.
I plan to make this this weekend for company. Can I assemble it early, refrigerate, and then cook when we are ready to eat? I assume I’d have to adjust the cooking time a little.
Yes!
I made this tonight and it was super delicious! what an easy awesome recipe! Thank you:)
This pizza looks amazing!
This looks amazing! Quick question can Wisconsin ricotta and mozzarella be substituted? For let’s say, standard ricotta and mozzarella? Thank you I really want to make this!
Yes!
Absolutely love how you’ve taken these posts & made them your own. This pizza stopped me mid-scroll through your blog. Never heard of a recipe only featuring mushrooms (I LOVE MUSHROOMS!). I can see the passion you have for your food & definitely work hard not only to deliver great content, but make our mouths water! Great work here again, and looking forward to lots more 🙂
Hi! I really enjoy so many of your recipes! Is there any sauce…even a white sauce? Or do you just put the cheeses right down onto the pizza crust. Looks wonderful either way! Thanks!
Nope – no sauce here! 🙂