Welcome to your new favorite pizza recipe: Homemade Roasted Mushroom Pizza! If you’re like me, you’ve probably tried countless pizza varieties, but there’s something incredibly satisfying about a pizza topped with perfectly roasted mushrooms. Not only does this pizza combine the earthy, umami flavors of mushrooms with the crispy, cheesy goodness of a well-baked pie, but it also features a decadent twist with a Fontina-Parmesan cream cheese blend. Ready to elevate your pizza game? Let’s dive in!
MUSHROOM PIZZA RECIPE
Making this roasted mushroom pizza is not just about the end result but also the joy of the process. The aroma of the mushrooms roasting in the oven, the satisfying stretch of homemade dough, and the anticipation of that first delicious bite all contribute to why this recipe is one of my absolute favorites.
The creamy Fontina-Parmesan cheese blend adds an extra layer of indulgence that transforms a simple pizza night into a gourmet experience. Using a pizza stone takes the crust to the next level of perfection, ensuring that every slice is crispy and delicious. Plus, it’s a surefire crowd-pleaser, making it perfect for everything from casual weeknights to festive gatherings.
WHY THIS RECIPE WORKS
This homemade roasted mushroom pizza recipe is a culinary masterpiece for a few simple reasons. First, roasting mushrooms caramelizes their natural sugars, bringing out their deep, rich flavor and adding a delightful texture that pairs perfectly with gooey cheese and a crispy crust.
Speaking of cheese, this recipe isn’t just your typical mozzarella affair. Instead, it features a luxurious Fontina-Parmesan cream cheese blend, adding a creamy, tangy richness that complements the mushrooms in a way that’ll make your taste buds do a happy dance.
I roasted the mushrooms with thyme and garlic until the mushrooms were well browned. This removes any moisture that would otherwise make the pizza crust soggy because no one wants a soggy, gross crust! This step can be prepared in advanced. Just roast the mushrooms and refrigerate for up to 24 hours.
YES, YOU SHOULD MAKE YOUR OWN PIZZA DOUGH
Sure, you can buy pizza dough from the store, but making your own is like the difference between a custom-tailored suit and off-the-rack. Homemade dough gives you complete control over the texture and flavor of your crust. Plus, it’s easier than you might think!
Freshly made dough will yield a crust that’s perfectly crispy on the outside and wonderfully chewy on the inside. With just a few ingredients and a bit of patience, you’ll have a pizza base that’ll make your roasted mushroom topping and Fontina-Parmesan cream shine even brighter.
I used a pizza stone to bake my pizza on. Baking on a preheated pizza stone ensures a beautifully crispy crust with a perfectly cooked bottom—no soggy pizza here! This is the pizza stone I used. If you do not want to make your own pizza dough, store-bought will work as well.
WHY USE A PIZZA STONE
Using a pizza stone to bake pizza can significantly enhance the quality of your homemade pie. Here’s why:
1. Perfectly Crispy Crust
A pizza stone absorbs and retains heat more effectively than a regular baking sheet. This allows the stone to reach and maintain a high, even temperature, which helps in achieving a crispy, golden-brown crust. The stone’s heat conduction ensures that the bottom of the pizza cooks quickly and evenly, giving you that professional-quality crispiness without any soggy spots.
2. Even Cooking
Pizza stones promote even heat distribution. Unlike metal baking sheets that can create hot spots, a pizza stone evenly distributes heat across the surface. This consistency helps ensure that your pizza cooks uniformly, so you don’t end up with unevenly cooked toppings or an overcooked crust.
3. Improved Texture
The porous surface of a pizza stone wicks away excess moisture from the dough, which helps in achieving a more desirable texture. This means your pizza crust will be less likely to become mushy or soggy, resulting in a pizza with a light, airy, and crisp crust.
4. Retained Heat
A pizza stone retains heat for a longer period compared to other baking surfaces. Once it’s preheated, it holds and radiates heat, making it ideal for cooking multiple pizzas in succession without a significant drop in temperature. This helps maintain the quality of each pizza you bake.
5. Authentic Pizza Experience
Pizza stones mimic the conditions of a traditional pizza oven by replicating the effects of a stone hearth. This gives you a more authentic pizza experience, similar to what you’d get in a pizzeria, where high heat and even cooking are key to creating that perfect pizza crust.
6. Versatility
Beyond pizza, a pizza stone can be used for baking a variety of other foods. From artisan breads and calzones to cookies and even roasted vegetables, the versatility of a pizza stone makes it a valuable tool in the kitchen.
Tips for Using a Pizza Stone:
- Preheat the Stone: Place your pizza stone in a cold oven and preheat it to the desired temperature. This prevents the stone from cracking and ensures it heats evenly.
- Use Cornmeal or Semolina Flour: Dust the pizza stone with cornmeal or flour to prevent sticking and make transferring the pizza easier.
- Handle with Care: Let the stone cool completely before washing it. Avoid using soap as it can absorb into the stone and affect the flavor of future pizzas.
By incorporating a pizza stone into your baking routine, you’ll elevate your pizza-making skills and enjoy that perfect, crispy crust every time.
HOW TO MAKE HOMEMADE MUSHROOM PIZZA
What you will need:
- 1 pound portobello mushroom caps
- 1/3 cup extra-virgin olive oil
- Kosher salt and ground black pepper
- 1 tablespoon finely chopped fresh thyme
- 3 medium garlic cloves, minced
- 1 portion pizza dough (recipe follows), warmed to 75°F, or store-bought pizza dough ( or store-bought pizza dough)
- Bread flour, for dusting
- 1 tablespoon semolina flour, for dusting
- 1 cup fontina-Parmesan cream (recipe follows
- 2 scallions, thinly sliced on a diagonal
- 1/4 teaspoon red pepper flakes
For the Pizza Dough
- 548 grams (4 cups) bread flour, plus more for dusting
- 1 tablespoon white sugar
- 3/4 teaspoon instant yeast
- 1 1/2 cups cool (65°F) water
- 2 teaspoons kosher salt
For the Fontina-Parmesan Cream
- 3/4 cup heavy cream, cold
- 2 ounces (1 cup) shredded fontina cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon ground black pepper
MAKE THE PIZZA DOUGH
Step 1: In a stand mixer fitted with the dough hook, combine the flour, sugar, and yeast. Mix on low to combine, about 15 seconds. With the. mixer running, slowly add the water, then mix on low until a slightly bumpy dough forms and clears the sides of the bow, about 5 minutes. Cover the bowl with plastic wrap and let rest for 20 minutes.
Step 2: Uncover the bow, sprinkle the salt over the dough, and mix on low until smooth and elastic, 5 to 7 minutes. If the dough climbs up the hook, stop the. mixer, push it down, and continue kneading.
Step 3: Scrape the dough onto a well-floured counter and divide it into 4 pieces. With floured hands, form each into a taut ball and dust with flour. Mist the insides of 4 quart-size zip-close plastic bags with cooking spray, then add 1 ball to each. Seal and refrigerate for 24 to 72 hours.
Step 4: About 1 hour before making pizza, mist 4 small bowls with cooking spray. Transfer the dough balls to the bowls. Cover with plastic wrap, then set each bowl into a larger bowl of 100°F water for 30 minutes, or until the dough reaches 75°F, changing the water as needed.
MAKE THE FONTINA-PARMESAN CREAM
Step 1: In a stand mixer fitted with the whisk attachment, whip the cream on medium until stiff peaks form, about 2 1/2 minutes. Using a rubber spatula, fold in the fontina, Parmesan, rosemary and pepper. Refrigerate in an airtight container for up to 3 days.
MAKE THE PIZZA
Step 1: One hour before baking, heat the oven to 375°F with a baking steel or stone on the upper middle rack and a second one in the middle rack.
Step 2: Using a spoon, scrape off and discard the gills on the undersides of the mushroom caps. Halve any caps that are 5 inches or larger in diameter, then cut the caps into 1/4-inch slices. In a large bowl, toss the mushrooms, olive oil, and 1/2 teaspoon salt.
Step 3: Spread the mushrooms in an even layer on a rimmed baking sheet. Roast, stirring once, until they have released their moisture, the moisture evaporates and the mushrooms begin to brown about 15 minutes. Stir in the thyme and garlic, then roast until the mushrooms have browned and the garlic is no longer raw, another 3 to 4 minutes. If there is any liquid from the mushroom, drain into a separate container and return the mushrooms to roast for 20 more minutes. Let cool completely on a wire rack. Turn the oven to 550°F.
Step 4: Turn the dough out onto a counter dusted with bread flour. Flour your hands and, using your fingers, press the dough, starting at the center and working out to the edges, into a 12-inch round, turning the dough over once. The round should be thin at the center, with slightly thicker edges. Lightly dust a baking peel, inverted baking sheet or rimless cookie sheet with the semolina. Transfer the dough to the peel and, if needed, reshape into a round.
Step 5: Using the back of a spoon, spread the fontina-Parmesan cream evenly on the dough, leaving a 1/2-inch border at the edge. Scatter the mushrooms over it and season with pepper. Slide the pizza onto the baking steel or stone and bake until the crust is well browned, 7 to 9 minutes.
Step 6: Using the peel, transfer the pizza to a wire rack. Let cook for a couple of minutes, then sprinkle with scallions and red pepper flakes.
NOTES AND TIPS
- Don’t under cook the mushrooms. Roasting them until they are well browned removes moisture that would otherwise make the pizza crust soggy.
- The mushrooms can be prepared and refrigerated up to 24 hours beforehand.
- Use King Arthur bread flour as it has a higher protein content, producing crusts with good flavors, nicely crisped surface and satisfying chew.
- Don’t shorten the fermentation and room-temperature warming times for the dough. The dough requires at least 24 hours in the refrigerator to ferment, then needs to come up to 75°F before shaping.
- If you do not want to make your own dough, use store-bought dough. Divide the dough into 4 equal parts, and use one part to shape.
- When shaping the pizza dough, make sure the edges are thicker than the center so they will contain the sauce, which becomes runny during baking.
- Pizza bakes best at 550°F. If your oven heats only to 500°F, the pie will need to bake for an extra two minutes.
- If you don’t have a pizza stone, use an overturned-rimmed baking sheet.
Adapted from the Milk Street Cookbook.
Homemade Mushroom Pizza
[stars_rating_avg]Ingredients
1 pound portobello mushroom caps
1/3 cup extra-virgin olive oil
Kosher salt and ground black pepper
1 tablespoon finely chopped fresh thyme
3 medium garlic cloves, minced
1 portion pizza dough (recipe follows), warmed to 75°F, or store-bought pizza dough
Bread flour, for dusting
1 tablespoon semolina flour, for dusting
1 cup fontina-Parmesan cream (recipe follows
2 scallions, thinly sliced on a diagonal
1/4 teaspoon red pepper flakes
Pizza Dough
548 grams (4 cups) bread flour, plus more for dusting
1 tablespoon white sugar
3/4 teaspoon instant yeast
1 1/2 cups cool (65°F) water
2 teaspoons kosher salt
Fontina-Parmesan Cream
3/4 cup heavy cream, cold
2 ounces (1 cup) shredded fontina cheese
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh rosemary
1/2 teaspoon ground black pepper
Instructions
Make the Pizza Dough
In a stand mixer fitted with the dough hook, combine the flour, sugar, and yeast. Mix on low to combine, about 15 seconds. With the. mixer running, slowly add the water, then mix on low until a slightly bumpy dough forms and clears the sides of the bow, about 5 minutes. Cover the bowl with plastic wrap and let rest for 20 minutes.
Uncover the bow, sprinkle the salt over the dough, and mix on low until smooth and elastic, 5 to 7 minutes. If the dough climbs up the hook, stop the. mixer, push it down, and continue kneading.
Scrape the dough onto a well-floured counter and divide it into 4 pieces. With floured hands, form each into a taut ball and dust with flour. Mist the insides of 4 quart-size zip-close plastic bags with cooking spray, then add 1 ball to each. Seal and refrigerate for 24 to 72 hours.
About 1 hour before making pizza, mist 4 small bowls with cooking spray. Transfer the dough balls to the bowls. Cover with plastic wrap, then set each bowl into a larger bowl of 100°F water for 30 minutes, or until the dough reaches 75°F, changing the water as needed.
Make the Fontina-Parmesan Cream
In a stand mixer fitted with the whisk attachment, whip the cream on medium until stiff peaks form, about 2 1/2 minutes. Using a rubber spatula, fold in the fontina, Parmesan, rosemary and pepper. Refrigerate in an airtight container for up to 3 days.
Make the Pizza
One hour before baking, heat the oven to 375°F with a baking steel or stone on the upper middle rack and a second one in the middle rack.
Using a spoon, scrape off and discard the gills on the undersides of the mushroom caps. Halve any caps that are 5 inches or larger in diameter, then cut the caps into 1/4-inch slices. In a large bowl, toss the mushrooms, olive oil, and 1/2 teaspoon salt.
Spread the mushrooms in an even layer on a rimmed baking sheet. Roast, stirring once, until they have released their moisture, the moisture evaporates and the mushrooms begin to brown about 15 minutes. Stir in the thyme and garlic, then roast until the mushrooms have browned and the garlic is no longer raw, another 3 to 4 minutes. If there is any liquid from the mushroom, drain into a separate container and return the mushrooms to roast for 20 more minutes. Let cool completely on a wire rack. Turn the oven to 550°F.
Turn the dough out onto a counter dusted with bread flour. Flour your hands and, using your fingers, press the dough, starting at the center and working out to the edges, into a 12-inch round, turning the dough over once. The round should be thin at the center, with slightly thicker edges. Lightly dust a baking peel, inverted baking sheet or rimless cookie sheet with the semolina. Transfer the dough to the peel and, if needed, reshape into a round.
Using the back of a spoon, spread the fontina-Parmesan cream evenly on the dough, leaving a 1/2-inch border at the edge. Scatter the mushrooms over it and season with pepper. Slide the pizza onto the baking steel or stone and bake until the crust is well browned, 7 to 9 minutes.
Using the peel, transfer the pizza to a wire rack. Let cook for a couple of minutes, then sprinkle with scallions and red pepper flakes.
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Notes
- pizza dough can be made and frozen. Allow to thaw overnight in the refrigerator, then proceed with the recipe.
- Don’t shorten the fermentation and room-temperature warming times. The dough requires at least 24 hours in the refrigerator to ferment and then needs to come up to 75°F before shaping.
- Fontina-Parmesan Cream will make enough for 2 pizzas. This can be made and refrigerated for up to 3 days.
- Don’t undercook the mushroom. Roasting them until they are well browned removes moisture that would otherwise make the pizza crust soggy.
Nutrition Facts
Calories
411.89
Fat
18.04 g
Sat. Fat
7.12 g
Carbs
51.39 g
Fiber
2.59 g
Net carbs
48.77 g
Sugar
5.33 g
Protein
11.72 g
Sodium
615.63 mg
Cholesterol
30.73 mg
