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This mushroom pizza is a pie everyone raves about! It’s covered with mozzarella cheese, goat cheese, savory sauteed mushrooms, and fresh herbs. Here’s how to make this next level pizza recipe at home.
Why we love this recipe
Mushroom lovers: you’re in for a treat this this one! When Alex and I went to Big Sur, California last year, we had one incredible mushroom pizza with a breathtaking mountain view. It tasted so good, we knew we needed to recreate a version for you!
Our spin on that mushroom pizza is a white pizza (meaning no tomato sauce) topped with gooey mozzarella cheese, tangy goat cheese dollops, savory sauteed mushrooms, and a handful of fresh herbs. It truly is the best mushroom pizza we’ve had: and we can’t wait to share the recipe with you.
Best types of mushrooms for pizza
What kind of mushrooms go on pizza? Literally any kind of fresh mushroom will work here, but not canned.
- Use fresh mushrooms. We typically use whatever our local grocery has in stock, or stock up at our farmers market. This mushroom pizza has a mix of baby bella mushrooms (aka cremini) and shiitake mushrooms. But feel free to try swapping in oyster mushrooms, sliced portobello mushrooms, or white button mushrooms.
- Avoid canned. Those slimy shrooms in a can are not recommended on pizza: stick to fresh sauteed mushrooms.
- Avoid raw mushrooms on pizza. When put into a hot oven, mushrooms dry out and become shriveled in the high heat. To eat mushrooms on pizza, always sauté them first.
Tips for making mushroom pizza
This mushroom pizza is a white pizza, meaning there is no tomato sauce! Of course, you can add tomato sauce if you’d like: our fan-favorite pizza sauce takes 5 minutes and has loads of flavor. Here are a few tips for this pie:
- Mushroom pizza is great with or without tomato sauce. Traditionally, an Italian white pizza is anything without tomato sauce: we start ours by brushing the crust with olive oil. Then add the cheese and toppings! You can add pizza sauce if you prefer.
- Sauté the mushrooms with herbs and lemon juice. Sautéing makes sure the mushrooms are juicy and seasoned. This one adds some chopped fresh herbs and a little lemon juice for next-level flavor.
- Add goat cheese for creaminess. Dollops of goat cheese are required, in our opinion: they add a creamy texture and a tangy pop to the flavor.
Notes on fresh herbs
For this recipe, we used a mixture of thyme, oregano, and chives: but you could use any that you like. Of course basil would be a natural option, or a small amount of chopped rosemary! Just be sure to use rosemary in moderation: it has a very strong flavor.
We love to grow our own fresh herbs: we find one of the most satisfying things is to run out to the garden and harvest a few! You don’t even need garden space: you can just grow herbs in pots as long as you have a sunny ledge. For all of our tips on fresh herbs, see this post on How to Grow Herbs.
Dietary notes
This mushroom pizza is vegetarian.
More pizza recipes
If you’re a pizza lover like we are, here are a few more pizza recipes you’ll love:
- Try our famous pizza sauce and pizza dough
- Go for a Margherita Pizza or Neapolitan Pizza
- Try these 35 Great Pizza Recipes or 25 Popular Pizza Toppings
- Make our Pickle Pizza, Burrata Pizza, Spinach Pizza, or Pizza Bianca
Frequently asked questions
Absolutely! While homemade dough is delicious, a good quality store-bought dough saves time. However, our homemade pizza dough is worth the effort!
Yes, it’s recommended. Sautéing the mushrooms until they release their moisture prevents them from drying out on the pizza.
While goat cheese adds a tangy flavor, you can experiment with feta, ricotta, or even a mild blue cheese like Gorgonzola.
Caramelized onions, roasted garlic, tomato confit, or a drizzle of truffle oil would complement the flavors.
Mushroom Pizza with Fresh Herbs
- Prep Time: 1 hour
- Cook Time: 7 minutes
- Total Time: 1 hour 7 minutes
- Yield: 8 1x
Description
This mushroom pizza is a white pizza that’s covered with mozzarella cheese, goat cheese, and fresh herbs. It’s perfection!
Ingredients
- 1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
- 1 ½ cups sliced mixed mushrooms (such as baby bella aka cremini, button, shiitake, and oyster)
- 1 tablespoon each finely chopped fresh thyme and oregano, plus more sprigs for topping
- ¼ teaspoon plus 1 pinch kosher salt, divided
- 1 tablespoon olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- 1 to 2 ounces goat cheese, crumbled
- ¾ cup shredded mozzarella cheese
- 1 to 2 tablespoons finely chopped chives
- Semolina flour or cornmeal, for dusting the pizza peel
Instructions
- Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
- Prepare the toppings: Clean the mushrooms and slice them. In a saute pan or skillet, heat the 1 tablespoon olive oil to medium high heat. Add the mushrooms, chopped herbs, and ¼ teaspoon kosher salt and cook for about 5 minutes, stirring occasionally. When mushrooms are tender, reduce the heat to low, add lemon juice. Remove from the heat.
- Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
- Brush a thin layer of olive oil onto the crust. Then top with the mozzarella cheese in an even layer, then the cooked mushrooms, and crumbles of goat cheese. Garnish with the chopped chives and additional thyme sprigs. Sprinkle with 1 pinch kosher salt.
- Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Can you bake this in a regular oven.
There are instructions in the recipe card!
Delicious! I am not a pizza fan and find it hard when we are having homemade pizza’s to find something that I enjoy. I loved this! So easy, really simple ingredients and super yummy. Thanks for sharing your recipe.
Just wondering what the sodium level is on the mushroom pizza. My sister is on a low sodium diet and we love pizza
We know many people watch their sodium intake closely, so to be extra careful, we don’t include sodium in our recipe information. This is because ingredients like canned tomatoes and cheese can vary in their sodium content, and we wouldn’t want to give you inaccurate info!
If you want, you can still get an estimated sodium breakdown! Just pop the recipe into this handy website: https://whisk.com/recipe-nutrition-calculator/
This way you can check with your own ingredients. Thank you for reading!
The fresh lemon is a must
So delicious and easy to make.
I see your recipe for the Ricotta pizza and was wondering if you think the Shitakes would be good with that or would the Ricotta overtake the flavor?
I think that would be great!
hi i want to make this soon! i was wondering if the calories include your pizza dough recipe :)
Hi! Yes, includes the calories for one dough ball.
just tried it, it’s sooo good!!
This pizza is SOOOOO delicious!!! I have made two of them so far. I love mushrooms and goat cheese so this is right up my alley! Thanks for sharing :)
You’re welcome! Thank you for making.
We tried this recipe a few weeks ago and it was a HUGE hit in my home. Especially with my 11 yo. We aren’t big mushroom eaters, but this made us believers that if they are cooked right they are too good. Oh! And try their homemade pizza sauce! Delish!
So glad you enjoyed it! Thanks for making :)
I’ve used this recipe twice and will continue to make this pizza!
So glad you enjoy it!
Wonderful! I tried the basic pizza dough and the mushrom Pizza!
I prepped the mushrooms and the dough the evening beforehand – made for a fast dinner.
I added to one pizza: dried tomatoes, olives and goat brie – outstanding.