Mushroom Pizza
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2 servings
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Calories
722 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom Pizza
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This easy mushroom pizza recipe is topped with a mix of savory mushrooms, melty mozzarella, and fresh thyme. Simple and delicious!
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Ingredients
- 1 ball Homemade Whole Wheat Pizza Dough or swap your favorite store-bought dough
- 1 tablespoon extra virgin olive oil
- 8 ounces mixed sliced mushrooms such as baby bella, shitake, or oyster (avoid white button mushrooms which lack flavor), about 2 cups
- ¼ teaspoon kosher salt
- 1 large clove garlic thinly sliced
- 1 tablespoon chopped fresh thyme leaves
- ½ cup Pizza Sauce
- 1 cup shredded Mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Position an oven rack in the upper third of your oven (4 to 5 inches from the top). Preheat the oven to 500°F (or as high as your oven will go). If using a pizza stone, place it in the oven as it preheats.
- In a large skillet, heat the oil over medium heat. Add the mushrooms and salt. Sauté until the mushrooms soften, about 3 minutes.
- Stir in the garlic and thyme. Cook, stirring often, until the garlic is ultra fragrant and looking a little toasty, 1-2 minutes more. Remove from the heat.
- On a lightly floured work surface, roll the dough into a 12-inch circle. If it shrinks back, let it rest for several minutes, then try again.
- If cooking on a pizza stone: set a sheet of broiler-safe parchment paper placed on the back of a flat baking sheet (this is what I do) and transfer the dough to it (or transfer to a cornmeal-dusted pizza peel). If you do not have a pizza stone, lightly dust a regular baking sheet with flour or cornmeal, then place the shaped dough directly in the center.
- Top the dough with the tomato sauce, leaving a ¾-inch border all the way around. Top evenly with the mozzarella, mushroom mixture, and Parmesan.
- Carefully transfer the pizza to the stone, either with the peel or by sliding the sheet of parchment with the pizza on it directly onto the stone. (If using a baking sheet instead of a stone, simply place the pizza into the oven.) Bake for 8 to 10 minutes, until the crust is golden and slightly blistered, rotating 180 degrees halfway through. Transfer to a cutting board. Let cool a few minutes, then slice and enjoy.
Notes
- TO STORE. Refrigerate pizza in an airtight storage container for up to 3 days.
- TO REHEAT. Rewarm leftovers on a baking sheet in the oven at 450 degrees F.
- TO FREEZE. Freeze pizza in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen as directed.
Nutrition Information
Show Details
Serving
1(of 2)
Calories
722kcal
(36%)
Carbohydrates
96g
(32%)
Protein
31g
(62%)
Fat
29g
(45%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Cholesterol
49mg
(16%)
Potassium
606mg
(17%)
Fiber
11g
(44%)
Sugar
5g
(10%)
Vitamin A
853IU
(17%)
Vitamin C
10mg
(11%)
Calcium
355mg
(36%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 722 kcal
% Daily Value*
| Serving | 1(of 2) | |
| Calories | 722kcal | 36% |
| Carbohydrates | 96g | 32% |
| Protein | 31g | 62% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 49mg | 16% |
| Potassium | 606mg | 13% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
| Vitamin A | 853IU | 17% |
| Vitamin C | 10mg | 11% |
| Calcium | 355mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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