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It’s flavorful mushroom pizza truly extraordinary. Crispy crust, creamy mozzarella and sauteed mushrooms with garlic and thyme. A dream white pizza for mushroom lovers!
Published February 2024/Updated February 2026
After sharing this goat cheese pizza and this sun-dried tomato pizzatoday is the time for another Extraordinary vegetarian pizza recipe That absolutely perfect for next weekend.
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This is so easy to make, it’s amazing warm, and delicious.
For the crust, I recommend mine which is very easy no-knead pizza dough or mine stand mixer dough. But you can also use yours favorite dough. Whatever makes life easy!
Then it’s time for toppings! That sauté mushrooms with fragrant garlic and thyme is everything. This is a marriages are made in heaven who carries a stupid taste of this pizza. And we’re not using any ketchup here; we don’t want to overshadow Extraordinary mold flavor.
Combine the pizza crust and mushroom topping, bake, and top everything with crushed red pepper flakes and extra-virgin olive oil.
This is amazing mushroom pizza packs simple ingredients and lots of flavor, and is sure to please all mushroom and pizza lovers!
List of ingredients
- No-knead pizza dough (or your favorite pizza dough)
- mold
- Fresh or low-moisture mozzarella
- Extra virgin olive oil
- Garlic
- Thyme
- Salt & pepper
- Crushed red chili flakes (optional)
How to make mushroom pizza
(Note: this is a short description; the complete recipe is at the bottom of the page)
- Let’s start with this easy pizza dough that you can make in one bowl, or your favorite store-bought mix.
- For the topping, mushrooms are sauteed in olive oil with garlic and thyme.
- Finally, stretch the dough and top with fresh mozzarella and garlicky mushrooms.
- Bake until crispy, golden brown, and delicious.
- Drizzle with extra-virgin olive oil and sprinkle with crushed red pepper flakes. Ready!
Recipe Notes
Mushroom pizza ingredients
Homemade pizza dough: my no-knead pizza dough it’s so easy to make in one bowl, and makes one big pizza (steps and methods are explained Here). Alternatively, if you have a stand mixer, you can do that too try this great pizza doughwhat makes 2 round pizzas (10 inches/25 cm Ø each)so make sure you double the topping ingredients.
Mozzarella Cheese: I like fresh, Whole milk mozzarella balls packed in water for my pizza recipe. But the shredded one low humidity option works too, if you want. You can also mix mozzarella with chopped gorgonzola, a perfect combination for a gourmet pizza night.
Fresh mold: I use a combination Portobello and shiitake mushrooms, but oyster mushrooms, cremini, Or getting cheaper white button mushroom everything is great if you find a good deal at your local grocery store or farmer’s market!
Garlic and thyme: They are the main ones taste player here and is great for maximizing the mushroom flavor. But you can also play around with other fresh herbs. Parlsey, oregano, and chives are other great choices.
Extra virgin olive oil: I like drizzle extra virgin olive oil on freshly baked pizza, but if you like, you can use it truffle oil on the contrary, it pairs well with mushrooms and mozzarella.
Salt and pepper: Make sure you add salt and freshly ground black pepper. And what about a a touch of chili flakes to get a little hot?
Pizza variations?
We love this white mushroom pizza, it’s simple and full of garlicky mushrooms, but if you like some variety, here are some delicious combinations that taste amazing:
- Vegetables: More vegetables, for example sautéed spinach or kalesliced onion, green onions, grilled butternut squashor fresh arugula once baked, it’s amazing! I’m not a big fan of the tomato and mushroom combination, so I didn’t include my favorite pizza sauce in here also.
- Cheese: Italian cheese like Gorgonzola, Taleggio, or Fontina works well with mold. I also like shaving parmesan cheese after baking; it pairs beautifully with portobello mushrooms.
- Proteins: Ham is a very popular addition to mushroom pizza in Italy, but I think sausage or bacon would also work if you’re not making it 100% vegetarian.
Tips for the best mushroom pizza
1. Cook raw mushrooms until the liquid releases. Don’t cook it until the edges are brown. or they will get too dry in the oven.
2. Preheat the oven first. Always!
3. Bake the pizza on the bottom rack of the oven, close to the heating element, or use that position works best for you.
4. The pizza dough should be room temperature and stretchable with your fingers. Do not use a rolling pin.
5. For the best crispy bottom, bake your pizza over high heat pizza stone or pizza steel. You can also use a preheated baking sheet (see my tips in the recipe card!).
6. Use parchment paper and a pizza crust (or the back of the baking sheet) to transfer your pizza to the hot stone. This helps, especially with a high-hydration dough like this no-knead dough.
7. Drizzle with extra-virgin olive oil and serve with crushed red pepper flakes on the side flavor. You want to make your taste buds sing!
More pizza recipes for you!
Check out this delicious vegetarian pizza and 25 DELICIOUS pizza toppings or focaccia topping. Everything is perfect for your Friday night!
Here are some of our favorites:
Like mushrooms?
I helped you with this great thing soupfast garlic mushroom spaghetti, or very calming mushroom potato soup.
If you make this fantastic mushroom pizza or have questions, let me know by leaving a comment. I’d love to hear your thoughts and get your feedback!
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Mushroom Pizza
Portion: 4
mushroom topping
- 1 tablespoon extra virgin olive oil, plus more for drizzle
- 1 lb (450 grams) mold (cremini, portobello, or a mix of your favorite varieties)
- 1 teaspoon fresh thyme leaves (or ¼ tsp dried thyme)
- 2 garlic cloves, chopped
- salt and pepper, enough
- 5 oz (125 grams) 1 ball of mozzarella packed in water (or shredded low-moisture mozzarella)*
- crushed red chili flakes, as needed (optional)
mushroom topping
-
Cook mushrooms: Quickly rinse, dry and chop the mushrooms. Heat the oil in a wok or frying pan over medium heat, add the mushrooms, thyme, a pinch of salt and cook for about 5 minutes until tender and the mushrooms have released their liquid. Add the garlic, cook for another minute, season with salt and pepper to taste. Remove from heat and set aside.
-
Dough shape: when the dough is ready follow step 5, place a sheet of paper or parchment paper on the pizza peel or on the back of a rimmed baking sheet. Then place the dough on this parchment paper, and starting from the center, press gently with your fingers until you have approximately a 9×13 inch pizza.
-
Add toppings: first, if you are using fresh mozzarella in water, cut or dice it and place it on a kitchen towel or kitchen paper. Add another folded piece of paper towel on top, pat dry to absorb excess moisture, let dry for at least 10 minutes. Finally add the mozzarella and sauteed mushrooms evenly into the pizza.
-
Bake the pizza: Bake in a preheated oven (at least 230℃/450℉ – a hotter oven will make a better pizza!) for about 8 minutes (in a fan-forced oven) or until golden brown and crispy on the bottom.
-
Serve: let the pizza cool for a minute or two before serving, drizzle with good quality extra virgin olive oil and sprinkle with crushed red pepper flakes (optional). Slice, serve immediately, enjoy!
What to use instead of a pizza stone? A rimmed baking sheet or large baking sheet that you can turn over and place on the bottom rack of your oven will work. If the pan is facing up, taking the pizza in and out of the oven will be easier, and preheated baking sheet will make delicious, crispy pizza crust.
How do you measure flour? I use both US Cup And grams. The flour cup is flattened, This means you should fill the measuring cup to the brim, letting the flour drain a little. Then, use the back of a knife to smooth the top. However, digital scales are an excellent kitchen tool and provide more precise weights.
Mushroom pizza leftovers: cover leftover pizza tightly and store in the refrigerator for up to 1 day or freeze for up to 3 months. Thaw and reheat leftover pizza in the preheated oven (350 F/180 C) and bake for about 8 minutes or until warmed through, crispy and cheese is melted. Enjoy!
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