This Mushroom Pizza is hearty, satisfying, and easy to make. With homemade dough, sautéed mushrooms, mozzarella, and tomato sauce, it’s the perfect veggie pizza for pizza night.
This mushroom pizza is definitely our go-to on pizza night. My fiancé and I are huge mushroom fans. And honestly, a simple mushroom pizza just can’t be beat - especially when I make it on my sourdough discard or sourdough whole wheat pizza dough.
When I make it at home, I sauté the mushrooms in a little olive oil and seasoning to crisp them up and bring out their flavor. This also helps cook off the moisture, so they won’t make the pizza soggy in the oven.
It’s super easy, too. Once the pizza stone is preheated, it only takes about 30 minutes to make. Plus, you can customize it with any toppings you like - feta or goat cheese, spinach, or even pepperoni.
I hope you give this recipe a try and enjoy it as much as we do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Mushrooms- I usually go for button or baby bella mushrooms, depending on what’s available. Feel free to use your favorite variety or mix them up.
- Pizza Dough- Homemade dough is best, but store-bought works too. If you need a good recipe, check out my sourdough discard pizza dough or whole wheat sourdough pizza dough recipe.
- Tomato Sauce- I love using my homemade marinara sauce for pizza because it tastes so much fresher. But if you prefer jarred sauce, feel free to use your favorite!
- Mozzarella Cheese- For the best melt and flavor, buy a block of low-moisture mozzarella and shred it yourself.
- Olive Oil- Just a little olive oil is needed to cook the mushrooms.
- Seasonings- Garlic powder, salt, and black pepper enhance the flavor of the mushrooms. Feel free to customize with your favorite herbs or spices, like oregano, thyme, or red pepper flakes, to suit your taste.
Equipment Notes
Here are some notes on any special equipment I used to make this recipe.
- Pizza Stone- A good pizza stone is a game-changer for making pizza at home. The stone gets super hot when preheated in a 550°F oven, which leads to a crispy pizza crust. I love my Pampered Chef Pizza Stone.
- Pizza Peel- Pizza peels are incredibly helpful for transferring your homemade pizza to the oven. I use a bamboo pizza peel, but metal ones work great too.
Tips for Success
- Use homemade ingredients. Making your own dough and tomato sauce makes a big difference in the flavor and quality of your pizza.
- Slice mushrooms thin. Thinner slices release their liquid faster and cook more evenly.
- Skip the rolling pin. Stretch the dough by hand to keep those air bubbles for a fluffier crust.
- Grate your own cheese. Freshly grated cheese melts and tastes better. Plus, it’s often cheaper than pre-shredded.
- Bake right away. Pop the pizza in the oven as soon as it’s assembled to avoid soggy dough.
- No pizza stone? Use an upside-down baking sheet instead. Preheat it to 550°F like a pizza stone for a crispy crust.
How to Make Mushroom Pizza
Here is how to make mushroom pizza on a pizza stone.
Step 1: Preheat the pizza stone. Preheat the oven to 550°F with a pizza stone set on the middle rack. Allow the pizza stone to preheat in the oven for an additional 30 minutes after the oven has reached its temperature.
Step 2: Cook the mushrooms. Heat oil in a large skillet over medium heat. Add the sliced mushrooms and sprinkle them with kosher salt. Cook for 5-8 minutes or until all of the liquid has evaporated. Season with black pepper and garlic powder and set aside.
Step 3: Stretch the dough. Stretch the pizza dough into a 14-inch round and place it on a lightly floured sheet of parchment paper. Place the parchment paper onto a pizza peel or the back of a baking sheet for easy transfer to the hot pizza stone.
Step 4: Add the toppings. Spread the pizza sauce evenly over the surface of the dough, leaving about ½-inch of space around the border for the pizza crust. Then, sprinkle the mozzarella cheese evenly over the top of the tomato sauce. Make sure you spread the cheese all the way out toward the edge of the dough, completely covering the tomato sauce. Finally, evenly distribute the cooked mushrooms on top of the pizza.
Step 5. Cook the pizza. Carefully slide the pizza with the parchment paper off of the peel and onto the pizza stone in the oven. Try to do this quickly to allow as little heat to escape as possible. Cook for 8-10 minutes or until the cheese is bubbly and the crust has turned golden brown. Transfer the pizza to a cooling rack and allow it to cool for 5 minutes before cutting it into slices. Serve immediately.
Serving Suggestions
Pair your mushroom pizza with a spinach Caprese salad, Caesar salad, roasted balsamic Brussels sprouts, or sautéed green beans for a light, veggie-packed side.
For something heartier, serve it with sourdough garlic bread, breadsticks, garlic knots, or bruschetta.
How to Store
Store leftover mushroom pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza in the oven at 350°F for about 8-10 minutes.
For longer storage, wrap the pizza tightly in plastic wrap or foil and place it in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight, then reheat in the oven for the best results.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Mushroom Pizza
Equipment
Ingredients
- 1 tablespoon olive oil
- 8 ounces button mushrooms about 3 cups sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 16-ounce sourdough pizza dough or whole wheat pizza dough
- ½ cup tomato sauce
- 8 ounces (about 2 ½ cups) low-moisture mozzarella cheese shredded
Instructions
- Preheat the oven to 550°F with a pizza stone set on the middle rack. Allow the pizza stone to preheat in the oven for an additional 30 minutes after the oven has reached its temperature.
- Heat oil in a large skillet over medium heat. Add the sliced mushrooms and sprinkle them with kosher salt. Cook for 5-7 minutes or until all of the liquid has evaporated. Season with black pepper and garlic powder and set aside.1 tablespoon olive oil, 8 ounces button mushrooms, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
- Stretch the pizza dough into a 14-inch round and place it on a lightly floured sheet of parchment paper. Place the parchment paper onto a pizza peel or the back of a baking sheet for easy transfer to the hot pizza stone.1 16-ounce sourdough pizza dough
- Spread the pizza sauce evenly over the surface of the dough, leaving about ½-inch of space around the border for the pizza crust. Then, sprinkle the mozzarella cheese evenly over the top of the tomato sauce. Make sure you spread the cheese all the way out toward the edge of the dough, completely covering the tomato sauce. Finally, evenly distribute the cooked mushrooms on top of the pizza.½ cup tomato sauce, 8 ounces (about 2 ½ cups) low-moisture mozzarella cheese
- Carefully slide the pizza with the parchment paper off of the peel and onto the pizza stone in the oven. Try to do this quickly to allow as little heat to escape as possible. Cook for 8-10 minutes or until the cheese is bubbly and the crust has turned golden brown. Transfer the pizza to a cooling rack and allow it to cool for 5 minutes before cutting it into slices. Serve immediately.
Notes
- No Pizza Stone at Home? Use an upside-down baking sheet instead. Place the baking sheet upside down on the oven rack and preheat it to 550°F just like you would with a pizza stone.
- Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Make Ahead: Each component can be prepared in advance for easy assembly.
- Pizza Dough: Make pizza dough ahead and refrigerate for up to 5 days or freeze for up to 3 months.
- Tomato Sauce: Prepare tomato sauce in advance and store it in the refrigerator for up to 5 days. Alternatively, freeze in half-cup portions for pizza for up to 6 months.
- Mozzarella Cheese: Shred up to 5 days in advance.
- Mushrooms: Cook mushrooms up to 7 days ahead.
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