Mushroom Pizza Recipe
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Mushroom pizza is the perfect mix of crispy crust, melty cheese, and savory, garlicky mushrooms. Fresh herbs bring out the deep, earthy flavors, while a handful of arugula adds a fresh, peppery bite. Simple to make but full of flavor, this is a pizza you’ll want on repeat.
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When I want something easy but still feels special, this mushroom pizza is my go-to for family dinners or casual get-togethers. Mushroom lovers always grab a second slice, and since it bakes fast, there’s no waiting around.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mushroom Pizza with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you want to try your hand at homemade pizza dough I’ve got a great recipe!
Follow these simple steps, and you’ll have a homemade mushroom pizza that tastes just as good as a restaurant version.
Prepare the Oven and Dough
Preheat your oven to 450°F (230°C). Lightly dust a pizza pan or baking sheet with cornmeal to keep the dough from sticking.
Stretch the pizza dough on a lightly floured surface into your preferred shape and place it on the prepared pan. If the dough resists stretching, let it rest for a few minutes and try again.
Brush with Olive Oil and Garlic
In a small bowl, mix two tablespoons of olive oil with the minced garlic. Brush this mixture evenly over the pizza dough, making sure to cover the edges—this gives the crust a golden, tasty finish.
Assemble the Toppings
Sprinkle about three-quarters of the grated mozzarella over the dough. Evenly distribute the sliced mushrooms (we kept the stems on) and shallots, then sprinkle the fresh thyme and oregano on top.
Add the rest of the mozzarella to lock in the flavors and ensure a gooey, cheesy bite in every slice.
Bake Until Golden and Bubbly
Transfer the pizza to the oven and bake for 8-10 minutes on the highest rack possible, or until the crust is golden brown and the cheese is melted and slightly bubbly.
If you like a crispier pizza crust, leave it in for another minute or two.
Finish and Serve
Once out of the oven, let the pizza rest for a minute before slicing. Garnish with fresh arugula for a pop of color and an extra drizzle of olive oil for added richness.
Slice and enjoy while it’s hot!
Recipe Notes and Expert Tips
I’ve got a few helpful tips to make sure your mushroom pizza turns out just right every time.
- Use high heat: A hot oven ensures the crust turns golden and crisp while the cheese melts evenly.
- Mushrooms: Use different kind of mushrooms for extra flavor, portobello mushrooms, cremini mushrooms, oyster mushrooms, white button mushrooms, or Shiitake mushrooms, you’ll find great options at your local farmers market.
- Pre-cook the mushrooms if needed: If your mushrooms tend to release a lot of moisture, sauté them for a few minutes first to prevent a soggy crust.
- Don’t overload the toppings: Too many mushrooms or too much cheese can weigh the pizza down and make the center too soft.
- Let the dough rest before stretching: Cold dough is harder to work with, so give it 10-15 minutes at room temperature to relax before shaping.
- Bake on a preheated surface: If using a pizza stone, heat it in the oven beforehand for an even crispier bottom.
- Add arugula at the end: The fresh greens wilt slightly from the heat of the pizza, giving it a nice contrast in texture and flavor.
- Experiment with cheese: Mixing in some parmesan or gouda with the mozzarella adds depth and extra richness.
How to Store Leftover Mushroom Pizza
If you have leftovers, store them in an airtight container in the refrigerator for up to three days.
To reheat, bake at 375°F for 5-7 minutes or warm it in a skillet over medium heat until the crust crisps up again. Avoid microwaving, as it can make the crust chewy instead of crispy.
More Easy Pizza Recipes for You to Try at Home
There’s nothing quite like homemade pizza, and here are some of my other favorites.
Ingredients
- 4 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 shallot peeled and sliced
- 2 cups assorted fresh mushrooms thinly sliced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano or rosemary
- Salt and black pepper to taste
- ¼ cup yellow cornmeal or extra flour for dusting pizza peel or pan
- ½ pound pizza dough or store-bought
- 2 cups mozzarella cheese grated
- Fresh arugula for garnish
- Extra drizzle olive oil
Video
Instructions
- Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven while it heats. On a lightly floured surface stretch the pizza dough into your preferred shape and place it on a parchment-lined baking sheet or a pizza peel dusted with cornmeal to prevent sticking.½ pound pizza dough, ¼ cup yellow cornmeal or extra flour for dusting pizza peel or pan
- In a small bowl, combine two tablespoons of olive oil with the minced garlic. Evenly brush this mixture over the surface of the dough, ensuring full coverage, including the edges for extra flavor.4 tablespoons olive oil, 3 cloves garlic
- Sprinkle three-quarters of the mozzarella over the dough, then layer on the sliced mushrooms and shallots. Evenly distribute the dried thyme and oregano before adding the remaining cheese on top.1 shallot, 2 cups assorted fresh mushrooms, ½ teaspoon dried thyme, ½ teaspoon dried oregano or rosemary, Salt and black pepper, 2 cups mozzarella cheese
- Transfer the pizza to the oven and bake for 8-10 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
- Once baked, remove from the oven and let it sit for a minute. Top with fresh arugula and drizzle with the remaining olive oil before slicing and serving. Serve and enjoy!Fresh arugula, Extra drizzle olive oil
Notes
- Use high heat: A hot oven ensures the crust turns golden and crisp while the cheese melts evenly.
- Mushrooms: Use different kind of mushrooms for extra flavor, portobello mushrooms, cremini mushrooms, oyster mushrooms, white button mushrooms, or Shiitake mushrooms, you’ll find great options at your local farmers market.
- Pre-cook the mushrooms if needed: If your mushrooms tend to release a lot of moisture, sauté them for a few minutes first to prevent a soggy crust.
- Don’t overload the toppings: Too many mushrooms or too much cheese can weigh the pizza down and make the center too soft.
- Let the dough rest before stretching: Cold dough is harder to work with, so give it 10-15 minutes at room temperature to relax before shaping.
- Bake on a preheated surface: If using a pizza stone, heat it in the oven beforehand for an even crispier bottom.
- Add arugula at the end: The fresh greens wilt slightly from the heat of the pizza, giving it a nice contrast in texture and flavor.
- Experiment with cheese: Mixing in some parmesan or gouda with the mozzarella adds depth and extra richness.
Nutrition
And if you have an air fryer, then why not try this air fryer mushroom flatbread recipe?
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