Mushroom Pizza

This Mushroom Pizza recipe is so hearty, satisfying, and delicious. Made with scratch-made pizza dough, homemade tomato sauce, fresh button mushrooms, and shredded mozzarella cheese, this vegetarian pizza is perfect for pizza night. Plus, it's ready in just 30 minutes, easily customizable, and make-ahead friendly.

Course Main Course

Cuisine American, Italian

Prep Time 15

Cook Time 15

Preheat Time 1

Total Time 1 30

Servings slices

Calories 273kcal

Author Ashley Petrie, RDN, LDN

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 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 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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.