Garlic mushroom pizza bianca

A pizza with no tomato sauce topped with mozzarella and baby bella mushrooms sautéed in garlic butter.

Course Main Course

Cuisine American, Italian

Keyword baby bella pizza, garlic mushroom pizza, mushroom pizza bianca, sauteed mushroom pizza

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings portion

Calories 1507kcal

Author Eva | Electric Blue Food

Clean and slice the mushrooms into 1 mm slices. Peel and mince the garlic.
Melt the butter in a skillet on medium heat, add the minced garlic and sauté 30 seconds. Stir in the sliced mushrooms and sauté 3-4 minutes. Add a sprinkle of salt, stir to distribute and remove from the heat.
Stretch the pizza dough giving it a round shape and place it on a pizza peel dusted with semolina. Top pizza dough with grated mozzarella and sautéed mushrooms and garlic. Lastly dust with freshly-cracked black pepper.
Bake at 250°C (480°F) for 8-10 minutes or until the cheese has melted and the edges have a golden hue. Take out of the oven and garnish with fresh chives (optional).

Sautéing the main ingredients before adding them to the pizza creates a more harmonious flavour in the final product. Pre-cooking the mushrooms will prevent them from going dry. Raw garlic on pizza may come across as overwhelming. By lightly sautéing it with the mushrooms, its flavour is transferred to the mushrooms.
Re-heat any leftovers 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 account for a crispy bottom, while the lock traps moisture 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.
Please notice that the nutritional information provided is made by an online calculator and meant to be used as a guideline only.