Earthy and simple mushroom pizza. Fun fact: Raw mushrooms release significant water during baking—thin slicing helps the moisture evaporate faster. For deeper flavor, try sautéing mushrooms first until golden, which concentrates their umami. Mix varieties (cremini, shiitake, oyster) for complexity.
Ingredients
Preparation
- 1
Sauté the sliced mushrooms until the water evaporates from them. Drain the mozzarella.
- 2
Spread the measured amount of tomato sauce on the stretched dough, leaving a free rim.
- 3
Distribute the measured mozzarella and mushrooms evenly on the base.
- 4
Bake at the temperature and time appropriate for your dough and oven, until the rims are well baked and the cheese melts.
- 1
Slice and serve hot.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
