Description
This delicious Mushroom Pizza with Fresh Herbs features a homemade best pizza dough base topped with a medley of sautéed mixed mushrooms, fresh thyme, oregano, creamy goat cheese, and mozzarella. Lightly seasoned and baked to perfection on a hot pizza stone, this white pizza is a perfect blend of earthy mushrooms and aromatic herbs, finished with a sprinkle of fresh chives and extra herbs for an elevated flavor. Ideal for mushroom lovers seeking a gourmet yet approachable homemade pizza.
Ingredients
Scale
Pizza Dough
- 1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
Mushroom Topping
- 1 1/2 cups sliced mixed mushrooms (such as baby bella aka cremini, button, shiitake, and oyster)
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh oregano
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
Additional Toppings
- 1 to 2 ounces goat cheese, crumbled
- 3/4 cup shredded mozzarella cheese
- 1 to 2 tablespoons finely chopped chives
- 1 pinch kosher salt
- Olive oil for brushing and drizzling
For Assembly
- Semolina flour or cornmeal, for dusting the pizza peel
Instructions
- Prepare the Dough: Follow the Best Pizza Dough recipe to make your dough. This process takes about 15 minutes for preparation and 45 minutes for the dough to rest and rise properly.
- Preheat the Oven and Pizza Stone: Place a pizza stone in the oven and preheat to 500°F. Alternatively, preheat your pizza oven if you’re using one for faster cooking times.
- Sauté the Mushrooms: Clean and slice the mixed mushrooms. Heat 1 tablespoon olive oil in a sauté pan or skillet over medium-high heat. Add the mushrooms, chopped thyme and oregano, and 1/4 teaspoon kosher salt. Cook for about 5 minutes, stirring occasionally until mushrooms are tender. Lower the heat to low, add the fresh lemon juice, stir, then remove from heat.
- Prepare the Pizza Base: Dust a pizza peel with semolina flour or cornmeal to prevent sticking. Stretch the dough into a circle using your hands as per How to Stretch Pizza Dough instructions, then gently place it onto the prepared peel.
- Add the Toppings: Brush the dough surface lightly with olive oil. Spread shredded mozzarella evenly over the dough. Layer the sautéed mushrooms on top, then sprinkle crumbled goat cheese across the pizza. Garnish with finely chopped chives and additional thyme sprigs. Finally, sprinkle 1 pinch of kosher salt over the toppings.
- Bake the Pizza: Slide the pizza carefully from the peel onto the preheated pizza stone. Bake for approximately 5 to 7 minutes in a conventional oven until the crust and cheese are golden brown. If using a pizza oven, baking time is about 1 minute.
- Serve: Remove the pizza from the oven, slice into 8 pieces, and serve immediately to enjoy the fresh flavors and perfect texture.
Notes
- This mushroom pizza is a white pizza, meaning it is made without tomato sauce and highlights the bright flavors of the cheeses and fresh herbs.
- Using a pizza stone helps achieve an evenly crisp crust by distributing heat evenly and absorbing moisture.
- Fresh herbs like thyme, oregano, and chives add aromatic complexity and elevate the earthy mushroom flavor profile.
- For best results, use a pizza peel dusted with semolina or cornmeal to easily transfer the pizza in and out of the oven without sticking.
- Choosing a variety of mushrooms provides a range of textures and flavor depth, making the pizza more interesting and delicious.
Nutrition
- Serving Size: 1 slice
- Calories: 131
- Sugar: 0.6 g
- Sodium: 182.1 mg
- Fat: 4.5 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 16.2 g
- Fiber: 2.7 g
- Protein: 8.1 g
- Cholesterol: 7.5 mg
