Mixed Mushroom Pizza

A delicious mixed mushroom pizza that features 4 different types of mushrooms and is topped with fresh goat cheese nicely piped here and there. A vegetarian pizza topping that delivers a true mushroom flavour together with the delicate tang of goat cheese.

I am a huge mushroom pizza lover, I almost always order pizza with some mushroom topping when I buy pizza. Button mushrooms are the most common type of mushrooms used as pizza topping. In Italy you can also find pizza topped with porcini, which are considered to be the top delicacy when it comes to mushrooms. But your choice does not have to be limited to these two.

Mixed mushroom pizza topped with goat cheese.

There are many types of mushrooms out there and they all do great on pizza. Mushrooms deliver that earthy flavour together with their meaty texture that makes for a fantastic pizza topping. Especially when cleverly paired with cheese. So here’s a pizza with chanterelles, portobello, shiitake and oyster mushrooms. Nicely topped with dollops of whipped fresh goat cheese piped here and there.

The Ingredients

The ingredients needed for the recipe.

For this pizza I have chosen portobello, oyster, shiitake and chanterelles, but the choice is yours. Other options are penny buns, button mushrooms, pioppini, morels, you name it. Virtually all types of mushrooms will do great on this pizza. So if you can’t find chanterelles, for examples, just swap them out for another type. Or go for 3 types of mushrooms – as long as you get about 200 g total.

Some mushrooms might be out of season or difficult to come by where you live, so you can also use frozen mushrooms. At my local supermarket I can buy bags of frozen mixed mushrooms which I normally use for soup. Those would also do great. If buying frozen, budget in about 250 g mixed mushrooms and thaw on paper towel before use.

How to make mixed mushroom pizza

  • Chop the mushrooms so that most of them will have the same size. You can leave smaller ones whole. Set a skillet on medium heat and melt the butter. Add the chopped mushrooms and sauté for 6-7 minutes, until the water they release will evaporate. Remove from the heat and stir in a sprinkle of salt.
  • Stretch the pizza dough to desired thickness, spread tomato sauce on top keeping about 1 cm away from the edges. Place mushroom all over the pizza, distributing them evenly.
  • Top the pizza with diced mozzarella. Bake in the pre-heated oven at 250°C (480°F) for 8-10 minutes or until the sides and cheese have nicely browned.
  • As the pizza bakes, lightly whip the goat cheese with a small whisk. Transfer to a piping bag fitted with a star nozzle. Take the pizza out of the oven and before serving pipe some goat cheese on top so that every slice will get a few mouthfuls of it.

The final product before adding the goat cheese.

Recipe tips

If you want to make everything from scratch, you can use my easy pizza dough recipe which is perfect for one pizza. If you are feeding more people and have a little bit of time for a long fermentation, you may want to give my poolish pizza dough a try. As for the tomato sauce, here’s my favourite pizza sauce. It’s simple, foolproof, with only few basic ingredients.

Got leftovers? Here’s the good news: pizza tastes amazing both fresh and re-heated. My favourite way to re-heat is in a skillet with a minimal amount of vegetable oil. Keep the pizza on medium heat and with the lid on. The oil on the bottom will deliver a crispy bottom, while the lid keeps the moisture inside for a juicy topping. Keep an eye on it from time to time and lower the heat if needed to make sure the bottom doesn’t burn.

Closeup of finished product.

More mushroom inspiration

Got some mushroom leftovers? Here are some other recipes you may want to try. Just swap out with the mushrooms you have available.

If you made this recipe please leave a comment below. If you’re planning to make mixed mushroom pizza another time, pin it to Pinterest. Please consider subscribing to my newsletter and following me on Instagram and on Pinterest. Thank you!

Mixed Mushroom Pizza

A mixed mushroom pizza with chanterelles, portobello, shiitake and oyster mushrooms. Topped with whipped fresh goat cheese dollops.
Course Main Course
Cuisine Italian
Keyword mixed mushroom pizza, sauteed mushroom pizza
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 person
Calories 1726kcal
Author Eva | Electric Blue Food

Ingredients

  • 1 ball pizza dough homemade or store-bought
  • 100 ml pizza sauce
  • 125 g mozzarella diced
  • 50 g chanterelles
  • 50 g oyster mushrooms
  • 50 g shiitake
  • 1 portobello cap
  • 30 g butter
  • 30 g fresh goat cheese
  • a sprinkle of salt

Instructions

  • Chop the mushrooms leaving the smaller ones whole. Set a skillet on medium heat and melt the butter. Add the chopped mushrooms and sauté for 6-7 minutes, until the water they release will evaporate. Remove from the heat and stir in a sprinkle of salt.
  • Stretch pizza dough to desired thickness, spread tomato sauce on top keeping about 1 cm away from the edges. Place mushroom all over the pizza, distributing them evenly. Top with diced mozzarella.
  • Bake in the pre-heated oven at 250°C (480°F) for 8-10 minutes or until the sides and cheese have nicely browned. As the pizza bakes, lightly whip the goat cheese with a small whisk. Transfer to a piping bag fitted with a star nozzle. Pipe goat cheese onto pizza as soon as it comes out of the oven.

Notes

If you want to make everything from scratch, you can use my easy pizza dough recipe and my favourite pizza sauce
If using frozen mushrooms budget in about 250 g (9 oz) mixed mushrooms and thaw on paper towel before use.
Please notice that the nutritional information provided in this recipe card is calculated by an online tool and only meant to be used as a guideline.
Nutrition Facts
Mixed Mushroom Pizza
Amount Per Serving
Calories 1726 Calories from Fat 648
% Daily Value*
Fat 72g111%
Saturated Fat 39g244%
Trans Fat 1g
Cholesterol 177mg59%
Sodium 4485mg195%
Potassium 1362mg39%
Carbohydrates 208g69%
Fiber 13g54%
Sugar 35g39%
Protein 70g140%
Vitamin A 2362IU47%
Vitamin C 7mg8%
Calcium 706mg71%
Iron 16mg89%
* Percent Daily Values are based on a 2000 calorie diet.
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2 Comments

  1. David Scott Allen December 6, 2021 at 18:11

    Love this – and especially the goat cheese florets! Thanks for a great recipe!i hooe your holidays are wonderful!

    Reply
    1. Eva December 7, 2021 at 19:51

      Hi David! Thank you, I was unsure at first if those goat cheese florets would be too distracting but the flavour burst they add is really worth the fact that they steal the show from the mushrooms 😀
      Happy holidays to you, too!!

      Reply

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