Description
This Mushroom Pizza with Fresh Herbs recipe features a homemade pizza dough topped with a flavorful blend of sautéed mixed mushrooms, fresh thyme and oregano, tangy lemon juice, creamy goat cheese, and melty mozzarella. Baked on a hot pizza stone to achieve a perfectly crisp crust and bubbly cheese, it’s a delightful, herbaceous twist on classic pizza that's perfect for sharing.
Ingredients
Pizza Dough
- 1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
Mushroom Topping
- 1 1/2 cups sliced mixed mushrooms (such as baby bella aka cremini, button, shiitake, and oyster)
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh oregano
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
Cheese and Garnish
- 1 to 2 ounces goat cheese, crumbled
- 3/4 cup shredded mozzarella cheese
- 1 to 2 tablespoons finely chopped chives
- Additional fresh thyme sprigs for topping
- 1 pinch kosher salt
Others
- Semolina flour or cornmeal, for dusting the pizza peel
- Extra olive oil for brushing
Instructions
- Make the pizza dough: Prepare the pizza dough according to the Best Pizza Dough recipe, which involves about 15 minutes of active preparation and a 45-minute resting period to let the dough rise and develop flavor.
- Preheat the oven: Place a pizza stone in your oven and preheat it to 500°F to ensure a hot baking surface for a crispy crust. Alternatively, preheat a pizza oven if you have one.
- Prepare the toppings: Clean and slice the mixed mushrooms. Heat 1 tablespoon of olive oil in a sauté pan or skillet over medium-high heat. Add the mushrooms, chopped thyme and oregano, and 1/4 teaspoon kosher salt. Cook for about 5 minutes, stirring occasionally until the mushrooms are tender. Lower the heat and stir in fresh lemon juice, then remove from heat.
- Shape the pizza dough: Dust a pizza peel with semolina flour or cornmeal to prevent sticking. Stretch the dough into a circular shape using your hands or follow stretching instructions for pizza dough. Place the stretched dough onto the prepared pizza peel.
- Assemble the pizza: Lightly brush the dough’s surface with olive oil. Evenly distribute the shredded mozzarella cheese over the dough, then add the cooked mushroom mixture on top. Sprinkle the crumbled goat cheese over the mushrooms. Garnish with chopped chives and extra sprigs of fresh thyme. Finish by sprinkling a pinch of kosher salt over the pizza.
- Bake the pizza: Using the pizza peel, carefully transfer the assembled pizza onto the preheated pizza stone in the oven. Bake for 5 to 7 minutes until the cheese is bubbly, and the crust turns golden brown. If using a pizza oven, it will bake in approximately 1 minute.
- Serve: Remove the pizza from the oven, slice into 8 servings, and serve immediately while hot and fresh.
Notes
- Using a pizza stone is essential for achieving a crispy, evenly cooked crust, but a pizza oven can speed up baking significantly.
- If you don't have a pizza peel, a rimless baking sheet or the back of a rimmed baking sheet can be used to transfer the pizza.
- You can customize the mushroom blend according to preference; shiitake and oyster mushrooms add unique textures and flavors.
- Allowing the pizza dough to rest properly improves elasticity and texture.
- Fresh herbs enhance flavor but can be adjusted or omitted based on availability.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
