Mushroom Pizza Recipes

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ALLIE'S MUSHROOM PIZZA

A simple mushroom spinach pizza, much better then takeout pizza!

Provided by ALLIEB

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 6



Allie's Mushroom Pizza image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
  • In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
  • Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 26.2 g, Cholesterol 23.1 mg, Fat 13.2 g, Fiber 1.2 g, Protein 14.3 g, SaturatedFat 4.7 g, Sodium 469 mg, Sugar 1.5 g

1 (12 inch) pre-baked pizza crust
3 tablespoons olive oil
1 teaspoon sesame oil
1 cup fresh spinach, rinsed and dried
8 ounces shredded mozzarella cheese
1 cup sliced fresh mushrooms

MUSHROOM PIZZA

A divine homemade mushroom pizza topped off with arugula

Provided by mariannaf

Time 30m

Yield Serves 4

Number Of Ingredients 11



Mushroom Pizza image

Steps:

  • For the pizza dough:
  • Mix the dried yeast & warm water in a cup, leave for 15 minutes until frothy.
  • Prepare a bowl with the flour. Form a well in the center and add the yeast mixture. Mix, then add the 200ml water with the salt. Knead dough for 10 minutes. Form two balls, leave dough to rise in a container that has been brushed with olive oil. Leave dough to rise for at least 4 hours or leave overnight.
  • Preheat oven to 220C. Knead the dough again for 5 mins, roll out thinly on a baking tray. Rub over lightly the garlic, then add the mozzarella, mushrooms, salt and pepper. Be generous with the mushrooms as they tend to shrink in the oven.
  • Bake for 8-10 minutes until golden and crisp. During baking time, mix arugula and basil with olive oil in a bowl.
  • Once pizza is ready and out of the oven, top on some of the arugula mix.

400gr flour
15gm dried yeast + 40ml warm water
200ml water + 1 teaspoon salt
Olive oil for brushing
Garlic, puree
Mozzarella, chopped
Mushrooms, sliced
Arugula
Basil leaves, chopped
Olive oil
Salt & Pepper

EXOTIC MUSHROOM PIZZA

Provided by Food Network

Categories     appetizer

Yield 2 or 3 servings

Number Of Ingredients 10



Exotic Mushroom Pizza image

Steps:

  • Put pizza stone in oven and heat to 425 degrees. While stone is heating, brush olive oil evenly over shell and bake 5 to 7 minutes or until oil bubbles. (If using thin crust pizza, you can eliminate pre-baking of the pizza crust.)
  • While shell bakes begin cooking the mushrooms. Heat saute or fry pan on high heat, add the oil, garlic and shallots and quickly saute for approximately 30 seconds. Do not allow the garlic/shallot mixture to burn.
  • Add mushrooms to hot pan, saute quickly until most of the mushroom juices have evaporated (3 to 5 minutes), then add wine. Continue to saute until wine completely evaporates and mushrooms have turned a darker shade or brown, about 2 to 3 minutes. Remove mushroom mixture from heat.
  • Remove shell from oven (leave stone in oven to keep it hot) and allow to cool slightly. Spread the gorgonzola cheese evenly over the warm crust so that it melts slightly. You can dip your fingers in olive oil to spread the gorgonzola. Spread the mushroom mixture evenly over the crust. Add the Fontina cheese, distributing it as evenly as possible. Season with salt and freshly ground black pepper.
  • Place on hot stone in oven and bake 12 to 15 minutes or until cheese is lightly browned and bubbly. Cool and cut into small rectangles for hors d'oeuvres or into pie-shaped pieces for first course or main course portions. Serve warm or at room temperature.
  • This recipe can be adjusted to suit personal taste such as adding dried, red hot pepper or use different cheeses; however you should not eliminate the gorgonzola. It can be served with champagne as an hors d'oeuvre and with dry red wine as an appetizer or main course with a tossed salad.

1 (12-inch) pre-baked pizza crust
3 tablespoons olive oil
4 to 5 cloves garlic, minced
3 shallots or mild onion, thinly sliced or minced
1 pound assorted exotic mushrooms, sliced or chopped (if using shiitakes, remove inedible stems)
1/4 cup dry red wine (optional)
1-ounce gorgonzola cheese, crumbled
8 ounces fontina cheese, grated or thinly sliced (this is easier to do if cheese is cold)
Salt and freshly ground black pepper, to taste
Pizza stone or pizza pan

MUSHROOM, ONION AND BASIL PIZZA

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings (1 serving is 2 slices)

Number Of Ingredients 10



Mushroom, Onion and Basil Pizza image

Steps:

  • Preheat the oven to 450 degrees F.
  • Heat the oil in a skillet over a medium heat. Add the mushrooms and onions and cook until tender and most of the liquid evaporates, about 5 minutes. Stir in the garlic and remove from the heat.
  • Place the pizza crust on a baking sheet. Spread the sauce over the crust leaving a 1-inch border. Top with the mushroom mixture and sun-dried tomatoes. Sprinkle with the mozzarella and Parmesan cheeses. Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes. Sprinkle with basil, cut into 8 slices and serve.

1 tablespoon olive oil
8 ounces mushrooms, sliced
1/2 medium red onion, sliced
2 cloves garlic, minced
1 (10-ounce) baked thin pizza crust
1 cup marinara sauce
1/4 cup sliced, reconstituted sun-dried tomatoes
4 ounces shredded, part-skim mozzarella cheese (about 1 cup)
1/4 cup freshly grated Parmesan
1/4 cup thinly sliced fresh basil leaves

BARBECUE MUSHROOM PIZZA

The key to this meatless version of BBQ chicken pizza is to get the mushrooms nicely browned and crisp before adding the BBQ sauce. Be sure to cook them undisturbed for the first 5 minutes to initiate the browning. This will keep the mushrooms from being soggy and will create a meaty, crispy topping for the pizza.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14



Barbecue Mushroom Pizza image

Steps:

  • Place a pizza stone or inverted baking sheet on the middle oven rack and preheat to 450˚ F. Whisk the vinegar, sugar and a pinch of salt in a small bowl, then add the sliced red onion and submerge in the vinegar; set aside to pickle.
  • Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, undisturbed, until golden brown on the bottom, 5 minutes. Stir and continue to cook, stirring occasionally, until crisp in spots and golden brown, 5 more minutes. Add the garlic and cook, stirring, 1 minute. Add 1/3 cup barbecue sauce and 2 tablespoons water and cook, stirring, until most of the liquid is absorbed and the mushrooms are glazed, 2 to 3 minutes. Remove from the heat.
  • Coat a baking sheet with the remaining 3 tablespoons olive oil. Add the pizza dough and stretch into an 11-by-13-inch oval. Top with the remaining 1/4 cup barbecue sauce and spread using the back of a spoon, leaving a 1/2-inch border. Sprinkle with the gouda, then top with the mushrooms, then the Monterey Jack. Put the baking sheet directly on the hot pizza stone or inverted baking sheet. Bake until the crust is golden brown on the bottom and around the edges, 15 to 20 minutes.
  • Slide the pizza onto a large cutting board. Drain the red onion and scatter over the pizza, along with the scallion and cilantro. Cut into pieces.

1/4 cup apple cider vinegar
1 teaspoon sugar
Kosher salt
1/4 small red onion, thinly sliced
6 tablespoons extra-virgin olive oil
3/4 pound oyster mushrooms, torn into thin strips
Freshly ground pepper
3 cloves garlic, finely chopped
1/3 cup plus 1/4 cup barbecue sauce
1 15- to 16-ounce ball pizza dough
4 ounces smoked gouda cheese, shredded (about 1 1/3 cups)
2 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1 scallion, thinly sliced
2 tablespoons chopped fresh cilantro

FOR THE LOVE OF MUSHROOMS PIZZA

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 17



For the Love of Mushrooms Pizza image

Steps:

  • Preheat oven to 450 degrees F.
  • Slice portobellos crosswise to make 6 rounds. In a large skillet over medium heat, melt butter. Cook portobello rounds, in batches, until cooked through, about 5 minutes. Drain and cut out heart shapes with a cookie cutter. Set aside.
  • Shape dough out onto a round 14-inch pizza screen or pan. Spoon a thin layer of creme fraiche onto the dough. Spread Mushroom Saute over the pizza. Sprinkle pizza evenly with the three cheeses and top with Portobello hearts.
  • Bake the pizza for about 15 minutes, or until the cheeses are melted and lightly browned. Remove pizza from the oven, drizzle zig zag lines of both red wine sauces, dot with creme fraiche and serve.
  • In a large skillet, melt butter over medium-high heat. Add garlic and saute about 1 to 2 minutes without browning the garlic. Add mushrooms and cook until all the liquid is reduced. Add the black pepper, parsley, and heavy cream, cook for 2 minutes, or until slightly thickened. Cool until needed.
  • In 2 separate saucepans, bring each wine to a boil. Boil to reduce each to about 2 ounces.
  • Combine 1/2 cup crème fraiche with 1 ounce of first red wine reduction. Add small amounts of the remaining 1 ounce of the reduction to taste. Do the same with the second red wine reduction.

3 portobello mushroom caps
2 tablespoons butter
1 pound pizza dough, preferably whole wheat
1/2 cup crème fraiche, plus more for garnish
1/2 recipe Mushroom Saute, recipe follows
10 ounces grated whole milk mozzarella
4 ounces grated provolone
4 ounces grated aged provolone
Wine Sauces, recipe follows
4 ounces (1 stick) butter
1/4 cup chopped garlic
2 pounds white mushrooms, thickly sliced
1 1/2 teaspoons freshly ground black pepper
1/3 cup fresh flat-leaf parsley leaves, chopped
3/4 cup heavy cream
2 (750-ml) bottles red wine (2 different varietals)
1 cup crème fraiche

WILD MUSHROOM PIZZA

What's great about this wild mushroom pizza is you don't need to worry about finding the right toppings. Whatever wild mushrooms are in season or at your market will work beautifully. I like to get as many different ones as possible. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 slices.

Number Of Ingredients 18



Wild Mushroom Pizza image

Steps:

  • In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°., Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes. , Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme and basil.

Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 357mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 cup whole wheat flour
1/2 teaspoon salt
1-1/2 cups all-purpose flour
TOPPINGS:
2 teaspoons olive oil, divided
1 pound sliced fresh wild mushrooms
1/4 cup chopped shallot
4 garlic cloves, minced
2 ounces cream cheese, softened
1-1/2 teaspoons salt
1/2 cup shredded Gruyere cheese
1/4 cup shredded Parmesan cheese
6 fresh thyme sprigs, stems removed
Fresh basil, optional

SPINACH AND MUSHROOM PIZZA

Make and share this Spinach and Mushroom Pizza recipe from Food.com.

Provided by Mini Ravindran

Categories     One Dish Meal

Time 20m

Yield 3 serving(s)

Number Of Ingredients 8



Spinach and Mushroom Pizza image

Steps:

  • Heat the oil in a skillet.
  • Add the mushrooms and garlic.
  • Cook until just soft.
  • Set aside.
  • Top the crust with 1/2 of the cheese.
  • Add the tomatoes, basil, spinach (squeeze out any excess moisture) and mushrooms.
  • Top with the remaining cheese.
  • Bake at 400 for 10 minutes (or until lightly browned).

1 pizza dough (bread machine, prepared, mix, etc.)
1 cup mushroom, sliced
1/2 teaspoon garlic, minced
2 tablespoons olive oil
2/3 cup spinach, chopped
1 tomatoes, sliced
1/4 cup basil, chopped
3 cups mozzarella cheese, grated

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  • Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
  • Melt the butter in a large skillet over medium-high heat. Add the mushrooms, a few pinches of salt, and a grind or two of black pepper. Cook until the mushrooms are just tender, 3 to 5 minutes. Remove the skillet from the heat and transfer the mushrooms to a paper towel–lined plate to drain off extra moisture.
  • Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
  • Spoon the sauce onto the dough and spread it out evenly, leaving a ½-inch border all around. Top with half of the cooked mushrooms, then the mozzarella, and then the other half of the mushrooms. Finish with the parmesan cheese and sprinkle the top with a little salt and pepper.


31 BEST MUSHROOM PIZZA RECIPES - BELLA BACINOS

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4.7/5
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Category Pizza Recipes
  • Mushroom Pepperoni Pizza. Pepperoni is America’s favorite pizza. And adding mushrooms elevates its flavor, texture, and protein factor. This recipe uses dough made from scratch.
  • White Mushroom Pizza. White pizzas get their name from the white pizza sauce (as opposed to red pizza sauce). White sauce is often dairy-based, with lots of milk, cream, cheese, curds, or yogurt, but you can make veggie versions too.
  • Homemade Sausage and Mushroom Pizza. They say if you watch sausages being assembled, you’d never eat it. Because sausages are often a mishmash of ‘leftover meat after slaughter’.
  • Goat Cheese Mushroom Pizza. Goat cheese is sometimes referred to as chevre, which is the French word for goat. It has less lactose and more tangy tartness than cow cheese.
  • Flavorzzz Mushroom Pizza. Making pizza dough at home lets you add unique tips and tricks. In this recipe, instead of using yogurt or curds, the dough is enriched with milk powder and an egg.
  • Caramelized Onion + Mushroom Pizza. Pillsbury is the MVP of frozen pizza dough. And this time, we’re whipping out their thin crust and topping it with mushrooms and caramelized onions.
  • Food Talks Cheese + Mushroom Pizza. Here’s another no-sauce recipe. Instead, you can use mozzarella or your chosen cheese blend. (This recipe blends four types.)
  • Allie’s Mushroom Pizza. If you’re baking pizza with leafy greens, you could skip the pizza sauce since the juices from the greens will keep the crust supple.
  • Sweet Chili Chicken Mushroom Bacon Pizza. This pizza is a mouthful. In more ways than one. And it’s packed with protein and flavor. The pizza dough has garlic salt and dried herbs mixed in so the spice comes from the inside flowing out.
  • Pepperoni Portobello Pizza. Portobello mushrooms can reach 4 to 6 inches in diameter. Meaning their caps make great bases for mini pizzas. For this stuffed mushroom pizza recipe, the caps are filled with tons of cheese, mini pepperonis, and cherry tomatoes.


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