Dan made a request for dinner this week, and I quote "Pizzaaaaaa" 😍🍕. Honestly, he was probably thinking more of the pepperoni and cheese variety but this one wild mushroom pesto pizza won him over instantaneously!
Dan made a request for dinner this week, and I quote "Pizzaaaaaa" 😍🍕. Honestly, he was probably thinking more of the pepperoni and cheese variety but this one wild mushroom pesto pizza won him over instantaneously!
When it comes to mushroom pizza, I've seen a lot of comments on recipes that have issues with a soggy pizza. My advice? Cook the mushrooms first, squeeze/drain of the excess liquid, and then put them on your pizza before baking.
Case and point: no soggy pizza here! Just a crunchy, crispy crust and a delicious, perfectly golden cheesy topping.
Which Mushrooms Should I Use for the Perfect Wild Mushroom Pesto Pizza?
Well, wild ones. But WHO has time for foraging?! So this is more of an "ode to the wild mushroom" pizza. I like to do an assortment unique ones along side the basic cremini: maitake, clamshell, trumpet, grey oyster mushrooms to name a few. Honestly you can do what you like but just make sure to mix it up!
Ready for pizza night?? Scroll down for the recipe!
Wild Mushroom Pesto Pizza
- Total Time: 30 minutes
- Yield: One 12" pizza 1x
Description
Dress up pizza night with delicious pesto sauce, sautéed garlic herb wild mushrooms, and all the cheese. Vegetarian, and family friendly!
Ingredients
- 1 store-bought or homemade pizza dough
- ¼ cup your favorite store-bought or homemade pesto
- 16 ounces assorted mushrooms sliced/roughly chopped*
- 3 garlic cloves, minced
- 2 teaspoons Italian seasoning
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- 2 cups mozzarella cheese, grated
- ¼ cup parmesan cheese, grated
- ¼ cup baby radish sprouts
- 1 tablespoon extra virgin olive oil
- Fresh rosemary, sage, and thyme leaves roughly chopped for garnish
Get Recipe Ingredients
Instructions
- Preheat oven to 425˚F. Roll pizza dough into a 12″ circle. Place in refrigerator to chill.
- Cook mushrooms: Heat olive oil in a skillet over medium-high heat. Stir in mushrooms, garlic, Italian seasoning, salt, and pepper. Cook until softened about 5-7 minutes. Remove from skillet using a slotted spoon and set aside.
- Remove pizza dough from the fridge. Spread evenly with pesto, leaving the edges of the pizza sauce free.
- Sprinkle with cheeses. Top with cooked mushrooms.
- Place the pizza on a round pizza pan, or baking sheet and put on the middle rack in the oven. Bake for 15 minutes, until cheese is melted and crust is golden.
- Remove from oven and top with fresh herbs and radish sprouts. Drizzle with extra pesto as desired. Slice and serve!
Notes
I used a random assortment cremini, clamshell, trumpet, grey oyster, and maitake mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Dan Langholff says
Had two pieces warmed up and two pieces cold. Would go back!