The Ultimate Guide to Making White Mushroom Pizza: People who love mushrooms like me will love this white mushroom pizza, which is also known as pizza without tomato sauce. It’s great for pizza night.
After caramelizing the mushrooms with garlic, shallots, and herbs, they are put on top of the simple pizza dough that has been dressed with olive oil. There are then two layers of stretchy mozzarella cheese on top of the mushrooms. Can you add different kinds of extra cheese to this mushroom pizza recipe?
The Ultimate Guide to Making White Mushroom Pizza
What does White Pizza mean?
White pizza doesn’t have tomato or marinara sauce on it. Instead, it has cheese and sometimes a white, creamy sauce that tastes like bechamel. The crust doesn’t have tomato sauce, which is what really makes it a white pizza.
What’s in a mushroom pizza:
Mushrooms If you want to have some fun, use any kind of mushroom you like. I always have creamy mushrooms on hand, but you can also use oyster mushrooms, shiitake mushrooms, chopped Potbelly mushrooms, or white button mushrooms. For this recipe, make sure to use fresh mushrooms because I didn’t say how to use dried mushrooms that have been reconstituted.
Pizza Dough You can use your favorite homemade recipe or, in a pinch, store-bought frozen pizza crust or cauliflower crust. However, fresh pizza dough from the store is best. When the oven is getting ready, take the dough out of the fridge and let it come to room temperature. This will make it much easier to stretch or roll out.
Garlic and shallots: go well with the mushrooms that have been sauteed. You can use as much or as little garlic as you like. If you need to, you can use dried garlic, but fresh garlic is always better. You can use a small red or yellow onion instead of a shallot if you don’t have one.
Spices: I used thyme, oregano, and either chilli flakes or red pepper flakes. You can change the amounts to suit your taste, and you can use fresh spices instead of dried ones if you’d like. It tastes great with rosemary and sage, too.
White wine: You don’t have to do this. I like to add a splash of white wine to the pan to give the mushrooms more flavor. You can also use dry sherry instead, or I’ve put soy sauce or even a teaspoon or so of miso paste in with them for extra umami flavor. If you’d rather not add anything, you can do that too.
Mozzarella Cheese: the pre-shredded kind doesn’t stretch as well because of the extras that are added, but if that’s all you have, it’s fine. For the toppings, you can use fresh mozzarella slices or even a mix of different cheeses. After the pizza is baked, you can add more cheeses to finish it off.
Find out how to make this white mushroom pizza recipe below.
- Warm the oven up while you prepare the mushrooms.
- A splash of white wine and olive oil should be used to cook mushrooms until they are well caramelized.
- Spread or roll out pizza dough and oil it.
- Place ¾ of the grated cheese on top of the pizza dough. Then add the mushrooms and the rest of the cheese.
- Put the pizza in the oven and bake or roast it until the cheese melts and the crust is brown and a little charred.
- Top with a garnish, cut, and eat!
- Should I cook the mushrooms first before putting them on the pizza?
- I really think you should do that. I always cook the mushrooms before putting them on top of a pizza. This way, they are fully cooked, juicy, and caramelized, and they also taste better because they aren’t dry and tasteless.
Guidelines
PREHEAT OVEN: If you’re using a pizza stone, put it in the oven and heat it up to 450 to 500 F. For at least half an hour, heat your oven until it’s as hot as it will go. Remove the pizza dough from the fridge and let it warm up in the room.
GET THE MUSHROOMS READY: While that is going on, heat 2 tablespoons of olive oil in a large skillet over medium-low to medium-high heat. It’s time to add the garlic, thyme, oregano, chili flakes, and mushrooms. For about 5 to 6 minutes, stir the mushrooms every now and then until they are soft and browned. Season with salt and pepper, add a splash of wine or dry sherry, and keep cooking for another 3 to 5 minutes, until the wine is gone and the mushrooms are caramelized. Take the pan off the heat and set it aside to cool down.
GET THE DOUGH AND THE PIZZA PEEL OR BAKING SHEET READY: Once the oven is hot, sprinkle cornmeal or all-purpose flour on a pizza peel. If you don’t have a pizza peel, you can use the back of a rimmed baking sheet or a baking sheet without a rim. You can also line the pizza peel with parchment paper. Roll or stretch the dough into a 10-inch circle. Carefully place the circle on a pizza pan, baking sheet, or pizza peel.
PULL THE PIZZA TOGETHER: Brush the pizza with a thin layer of the extra olive oil. Spread out ¾ of the mozzarella on top. Then put the mushroom mixture on top of the cheese and sprinkle the rest of the cheese on top of the mushrooms.
ASSEMBLE PIZZA: To bake, carefully move the pizza from the pizza peel to the hot pizza stone or from the baking sheet to the hot oven. It should be in the oven for about 8 to 10 minutes, or until the crust and cheese are nicely browned and the cheese melts.
ADD TOPPS, SLICE, AND ENJOY:As soon as it comes out of the oven, add any of the toppings you want, like chopped parsley, lemon zest, or other herbs. Then, cut it up and serve right away.