Traditional recipes

Wild Mushroom Pizza

Wild Mushroom Pizza

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It may be called Wild Mushroom Pizza, but don't worry — all of the mushrooms in this recipe are easily found in most grocery stores these days. Cremini, shiitake, button, and oyster mushrooms are cooked separately to account for their different cooking times and textures.

See all pizza recipes.


For the mushrooms

  • 8 Ounces cremini mushrooms
  • 8 Ounces shiitake mushrooms
  • 8 Ounces button mushrooms
  • 8 Ounces oyster mushrooms
  • 8 Ounces extra-virgin olive oil
  • 4 sprigs thyme, chopped
  • 1 sprig rosemary, chopped
  • Salt and pepper, to taste

For the pizza

  • All-purpose flour, for rolling the dough
  • One 6-ounce ball pizza dough*
  • 1 Teaspoon extra-virgin olive oil
  • 2 Tablespoons grated pecorino romano
  • 2 Tablespoons grated provolone
  • 2 Tablespoons diced, peeled, and seeded fresh tomato
  • 1/2 Teaspoon chopped parsley, for garnish

Recipe Summary

  • 1 teaspoon sugar
  • 1 package quick-rise yeast (about 2 1/4 teaspoons)
  • ½ cup warm water (100° to 110°)
  • 1 ½ cups all-purpose flour, divided
  • ½ teaspoon salt, divided
  • Cooking spray
  • 2 teaspoons cornmeal
  • 2 teaspoons olive oil
  • 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
  • 2 cups sliced cremini mushrooms (about 4 ounces)
  • 1 ½ cups (1/4-inch-thick) slices portobello mushrooms (about 4 ounces)
  • 2 ½ ounces shredded fontina cheese (about 2/3 cup), divided
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon truffle oil
  • 1 ounce grated fresh Parmesan cheese (about 1/4 cup)
  • ¼ teaspoon sea salt or flake salt

Dissolve the sugar and yeast in warm water in a large bowl let stand 5 minutes. Lightly spoon flour into dry measuring cups level with a knife. Add 1 1/4 cups flour and 1/4 teaspoon salt to yeast mixture, and stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes) add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down cover and let stand 5 minutes. Line a baking sheet with parchment paper sprinkle with cornmeal. Roll dough into a 12-inch circle on a floured surface. Place dough on prepared baking sheet. Crimp edges of dough with fingers to form a rim let rise 10 minutes.

While dough rises, heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon salt and mushrooms, and cook 7 minutes or until mushrooms soften and moisture almost evaporates, stirring frequently.

Sprinkle 1/4 cup fontina evenly over dough, and arrange the mushroom mixture evenly over fontina. Sprinkle with thyme drizzle evenly with truffle oil. Sprinkle remaining fontina and Parmesan cheese evenly over top. Bake at 475° for 15 minutes or until crust is lightly browned. Remove to cutting board, and sprinkle with sea salt. Cut into 8 slices. Serve immediately.


Ingredients for the wild mushroom pizza:

  • 1 portion of dough or pre-made artisan pizza base
  • 3-4 tbsps of fresh tomato sauce
  • 100g mozzarella
  • handful of spinach leaves, wilted
  • half a small red onion, finely sliced
  • 100g mixed chestnut and oyster mushrooms
  • scattering of fresh oregano leaves, to taste

1. Pre-heat pizza oven to 310˚C.

2. Take your dough ball out of the fridge 3-6 hours prior to use to rise at room temperature. Open the dough ball using plenty of flour. Then hand stretch or use a roller to craft your rustic base. Alternatively, get your pre-made base lined up.

3. Sauce your base. Using the bottom of a tablespoon spread the sauce evenly towards the edge using a circular motion. Stop about 2 inches from the edge of the base.

4. Add the mozzarella, tearing into even-sized pieces. Make sure the mozzarella covers the edges of the tomato sauce to get a professional-looking finish.

5. Make sure any excess water is drained from the wilted spinach leaves, then add to the pizza.

6. Layer on the sliced red onions next, then evenly scatter the chestnut and oyster mushrooms over the top.

7. Season with dried oregano and freshly ground black pepper to taste, then add a drizzle of garlic oil over your pizza.

8. Place your prepared pizza in the oven. Turn occasionally until golden brown and the cheese has melted. Take it out of the pizza oven and enjoy!

CPK Style Wild Mushroom Pizza Recipe

California Pizza Kitchen Style Wild Mushroom Pizza – thin crust pizza loaded with different varieties of mushrooms and cheese.


For pizza dough:

  • Lukewarm water – 1/3 cup + 3 tbsp or as needed
  • Active dry or instant yeast – ½ tsp heaped
  • All-purpose flour – 1 cup + as required for dusting
  • Salt – ¾ tsp
  • Sugar – 1 tsp
  • Oil for greasing

For Topping: (These measures can be used for 2 pizzas)

  • White Crimini Mushrooms – One 8 oz pack
  • Portobello Mushroom – 1
  • Shiitake Mushrooms – 3
  • Baby Bella – 5
  • Onion – 1
  • Salt – 1/2 tsp
  • Freshly Crushed Pepper – 1 tsp
  • Grated Mozzarella – 1/4 cup or as required
  • Grated Parmesan – a handful
  • Dried Basil – 1/2 tsp

Preparing Pizza Dough:

  • Dissolve the sugar in 1/3 cup of Luke warm water and add the yeast. Stir it once and let it sit for 5 minutes until the yeast activates.
  • Meanwhile, sift the APF and add the salt.
  • The yeast mix should like frothy when it’s activated. Add this to the flour and mix.

  • Little by little add water (I used 3 tbsps) and knead the dough for at least 5 minutes. Make sure the dough is not too dry and not too watery/loose.

  • Grease a bowl with oil and spread some oil on the dough also. Cover it with a cling wrap and let it rise. This time I kept it in my fridge as I planned this for our weekday dinner. I kept it for about 8 hours and removed it as soon as I reached home so that it can come to room temperature. Overall the dough was resting for 9 hours.

Preparing the Topping:

  • While I let the dough to come to room temperature, I made the toppings as it requires some time.
  • Chop all the mushrooms and onion.
  • Heat a skillet or pan and add oil.
  • Once the oil is hot, add the onion and cook until translucent.

  • Then add the white mushrooms, salt, and pepper. Saute for a minute and then add the other mushrooms. Mix them well and let it cook for 3 minutes over low flame. Mushrooms will ooze out water. Increase the fire and let it cook until 90% of the water is evaporated. As this recipe doesn’t use any sauce, the water content of the sautéed mushroom helps a lot.

Preparing the Base:

  • I transferred the dough to the back of a round plate which I dusted it with flour before.
  • First, press it down into a small disk.
  • Slowly stretch/push the dough with your fingers working from the center towards the edges, make the round slightly bigger. As I wanted thin crust for this, I used my pizza roller after this stage. You can use a pizza roller to stretch from the beginning.

Meanwhile, grate the required cheese and preheat the oven.

Preheating the Oven:

  • If you are using a pizza stone, preheat the oven to 500 deg F with the pizza stone inside.
  • If you are using a regular baking tray, pre-heat the oven to 450 deg F. Make sure the aluminum foil or the parchment paper that you are using to on the tray can hold the high temperature.

Arranging and Baking:

  • If using a pizza stone, once the oven is preheated, carefully remove the pizza stone from the oven. Sprinkle some cornmeal or rava. Now transfer the pizza base carefully to the stone.
  • If you are using a baking tray, transfer the base to the tray.

  • Spread the grated mozzarella generously and form a nice bed of the cheese. Sprinkle some dried basil on top.
  • Then add the cooked mushroom as required. The mushroom measure that I used can be used for two pizzas.
  • The sprinkle parmesan and mozzarella on top.
  • Do not spread to the edge as the toppings might overflow.
  • Bake this for about 10 minutes until the crust is browned and cheese is all melted.

Let it cool a bit and slice them and serve it hot.


  • As we use parmesan cheese, I reduced the salt amount. But you can adjust according to your preference and same goes for the pepper as well.
  • I have explained about the baking time and dough rise in yesterday’s post. The same applies to this recipe too.

Recipe Summary

  • 3 tablespoons unsalted butter
  • 1/2 cup finely chopped shallots (about 2 medium)
  • 1 1/2 pounds mixed wild mushrooms, coarsely chopped
  • Coarse salt and freshly ground black pepper
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 3/4 cup heavy cream
  • Martha's Pizza Dough
  • Extra-virgin olive oil, for brushing and drizzling
  • 8 ounces Fontina cheese, grated
  • 3 tablespoons fresh tarragon leaves

Preheat oven to 500 degrees with rack in lowest position. Melt butter in a large skillet over medium-high heat. Add shallots cook until softened, about 2 minutes. Add mushrooms, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper cook until mushrooms are golden brown, 5 to 7 minutes. Add wine, bring to a boil, and cook until absorbed, about 1 minute. Add cream and stir to combine. Transfer to a plate, and let cool.

Working with one piece of dough at a time, gently stretch into a 9-inch circle and place in an 8-inch cast-iron skillet. Brush dough all over with olive oil, and sprinkle with 1-ounce cheese, and one-quarter of the mushrooms. Top with another ounce of cheese. Drizzle with oil, and season with salt and pepper.

Place skillet in the oven and bake until crust is golden brown, 15 to 16 minutes. Sprinkle with tarragon and cut into wedges. Serve immediately. Repeat process with remaining ingredients.

  1. Roll out dough ball to form pizza crust.
  2. Stir together Grande Ricotta cheese, 50/50 Blend and nutmeg.
  3. Spread cheese mixture over pizza. Top with mushrooms, caramelized onions, fresh oregano and Grande Parmesan.
  4. Bake at 500°F for 6 to 8 minutes in a deck oven or 5 to 7 minutes in an impingement oven until cheese is melted and crust is golden brown.

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Wild Mushroom and Manchego Pizza

1. Combine the mushrooms, olive oil, salt, and black pepper in a medium-size bowl and toss. Then, spread the mushrooms in a single layer on the Baking Pan.

2. Slide the Pizza Rack into Shelf Position 1. Place the Baking Pan on top of the Pizza Rack. Select the Airfry setting (400° F). Set the cooking time to 10 mins. Press the Start Button to begin the cooking cycle. Halfway through the cooking time (5 mins.), stir the mixture.

3. When the cooking time is complete, remove and reserve the mushrooms.

4. Divide the dough into two equal portions. Lightly dust a work surface with flour. Turn the dough out onto the work surface and roll each piece into 8-in. rounds.

5. Place one pizza on the Crisper Tray. Spoon half of the sauce evenly over top the dough. Top the sauce with half of the roasted mushrooms, ham, and Manchego cheese and drizzle the truffle oil over the top of the pizza.

6. Slide the Crisper Tray into Shelf Position 5. Select the Pizza setting (375° F for 20 mins.). Press the Start Button to begin the cooking cycle.

7. When the cooking time is complete, slide the Crisper Tray into Shelf Position 1. Select the Pizza setting. Set the cooking temperature to 400° F and set the cooking time to 2 mins. Press the Start Button to begin the cooking cycle. When the first pizza is done cooking, repeat the cooking process with the second pizza.


To make dough: Using a stand mixer with dough hook attachment, whisk together all ingredients except flour in bowl of mixer. Add flour and turn on low speed for 30 seconds. Turn mixer to medium speed and mix for two minutes. Put dough on a floured surface and cut into four equal pieces. Roll each piece of dough into a ball. Oil surface of sheet pan with olive oil and place dough balls at least 6 inches apart. Brush olive oil over dough and cover with plastic wrap or bag. Proof dough for 30 minutes in refrigerator before baking.

If making only 1 or 2 pizzas, freeze unused dough for future pizzas.

To make white garlic sauce: While dough is proofing, place garlic and olive oil (enough to completely submerge the garlic in baking dish) and cover with tin foil. Bake in oven set at 325° for about 30 to 40 minutes. Garlic will be a light golden color and soft. Strain garlic and oil. Put garlic in blender and blend, drizzling in ¼ cup of oil. Sauce will be smooth in consistency. Save extra oil for future cooking and flavoring.

To make roasted mushrooms: Toss mushrooms with oil, salt and pepper. Place on sheet pan and roast at 350° for 20 to 30 minutes.

To assemble and bake pizza: Preheat oven to 500°. Let dough come to room temperature before forming pizza. Place dough ball on a cornmeal-dusted surface. Sprinkle cornmeal on top and bottom to prevent dough from sticking. Shape each dough ball into 14-inch pizza rounds. Dust pizza stone or sheet pan with cornmeal and place formed pizza dough onto stone or pan.

Brush each pizza with white garlic sauce. Spread mushroom mixture evenly on each pizza. Crumble goat cheese over each pizza, then cover with shredded fontina and shaved Parmesan or Pecorino-Romano. Slide pizza into oven. Rotate the pizza after 5 minutes, then bake another 2 or 3 minutes, until crust is golden and cheese is melted. Garnish with shaved black summer truffles and microgreens.


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