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Closeup of finished product.

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


  • 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


  • 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.


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.


Calories: 1726kcal | Carbohydrates: 208g | Protein: 70g | Fat: 72g | Saturated Fat: 39g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 4485mg | Potassium: 1362mg | Fiber: 13g | Sugar: 35g | Vitamin A: 2362IU | Vitamin C: 7mg | Calcium: 706mg | Iron: 16mg