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Savory Caramelized Wild Mushroom Pizza

This pizza features a unique combination of rich, caramelized wild mushrooms that bring a depth of flavor and texture, making it perfect for cozy weeknight dinners or as a standout dish for entertaining guests.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Mixing Bowl
  • Skillet
  • Oven
  • Pizza Stone or Baking Sheet

Ingredients

Pizza Dough

  • 2 cups All-Purpose Flour For making the pizza dough.
  • 1 teaspoon Salt For the dough.
  • 1 teaspoon Sugar To activate the yeast.
  • ¾ cup Warm Water For dissolving the yeast.
  • 1 packet Active Dry Yeast For the dough.

Wild Mushrooms

  • 2 cups Assorted Wild Mushrooms Such as shiitake, oyster, and cremini.
  • 2 tablespoons Extra Virgin Olive Oil For sautéing the mushrooms.
  • 3-4 cloves Garlic Mince finely for flavor.
  • 1 tablespoon Fresh Thyme Leaves For seasoning the mushrooms.

Cheese

  • 1.5 cups Shredded Mozzarella and Fontina Cheese For topping the pizza.

Seasoning

  • ½ teaspoon Kosher Salt To taste.
  • to taste Freshly Cracked Black Pepper To taste.

Fresh Arugula

  • 1 handful Fresh Arugula For serving.

Instructions

  • Begin by preparing the pizza dough. In a large mixing bowl, combine 2 cups of all-purpose flour with 1 teaspoon of salt. In a separate bowl, dissolve 1 teaspoon of sugar in ¾ cup of warm water and add 1 packet of active dry yeast. Let it sit for about 5 to 10 minutes until it becomes frothy. Gradually add the yeast mixture to the flour, mixing until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for at least an hour, or until doubled in size.
  • While the dough is rising, prepare the wild mushrooms. Clean and slice approximately 2 cups of assorted wild mushrooms. Heat a large skillet over medium heat and add 2 tablespoons of extra virgin olive oil. Once hot, add the sliced mushrooms and a pinch of salt. Sauté them for about 5 minutes until they start to brown.
  • Add 3-4 minced garlic cloves and 1 tablespoon of fresh thyme leaves to the mushrooms. Continue cooking for an additional 2-3 minutes, stirring occasionally, until the mushrooms are tender and caramelized. Remove the skillet from heat and set aside.
  • Once the dough has risen, preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat. Punch down the dough to release air and turn it out onto a floured surface. Roll or stretch the dough into your desired shape, ensuring it is about 12 inches in diameter.
  • Transfer the rolled dough onto a piece of parchment paper for easy transfer to the oven. Brush the surface lightly with olive oil.
  • Evenly distribute the sautéed wild mushrooms across the pizza dough, ensuring they cover the surface but do not overcrowd. Sprinkle about 1.5 cups of shredded mozzarella and fontina cheese over the mushrooms.
  • Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet. Bake for approximately 12-15 minutes, or until the cheese is bubbling and the crust is golden brown.
  • Once baked, remove the pizza from the oven and let it cool for a couple of minutes. While it’s cooling, toss a handful of fresh arugula with a drizzle of olive oil and a pinch of salt.
  • Slice the pizza into wedges and top each slice with a small mound of arugula. Serve immediately while hot.

Notes

Feel free to customize the pizza with additional toppings or different cheese blends for unique flavors.