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.
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.
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.
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.
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.
- Mustard pasta with mushrooms and bacon
- Garlic mushroom pizza bianca
- Cream cheese chicken and mushroom stew
- Mushroom crostini with goat cheese
- Raw mushroom carpaccio
- Porcini risotto with hazelnuts
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Mixed Mushroom Pizza
- 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.