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This flavorful mushroom pizza is just incredible. Crispy crust, creamy mozzarella, and sautéed mushrooms infused with garlic and thyme. A dreamy white pizza for mushroom lovers!
Published in Feb 2024/Updated in Feb 2026
After sharing this goat cheese pizza and this sun-dried tomato pizza, today is the time for another wonderful vegetarian pizza recipe that’s absolutely perfect for the upcoming weekend.
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It’s simple to make, wonderfully hearty, and delicious.
For the crust, I recommend either my foolproof no-knead pizza dough or my stand-mixer dough. But you can also use your favorite dough. Whatever makes life easy!
Then it’s time for the topping! The sautéed mushrooms with fragrant garlic and thyme are everything. It is a marriage made in heaven that brings a ridiculous flavor to this pizza. And we don’t use any tomato sauce here; we don’t want to overshadow the amazing mushroom flavor.
Combine the pizza crust and mushroom topping, bake, and top the whole thing with crushed red pepper flakes and extra-virgin olive oil.
This incredible mushroom pizza packs simple ingredients and tons of flavor, and it’s sure to please any mushroom and pizza lover!
List of the ingredients
- No-knead pizza dough (or your favorite pizza dough)
- Mushrooms
- Fresh or low-moisture mozzarella
- Extra virgin olive oil
- Garlic
- Thyme
- Salt & pepper
- Crushed red pepper flakes (optional)
How to make mushroom pizza
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Let’s start with this easy pizza dough that you can make in one bowl, or your favorite store-bought dough.
- For the topping, the mushrooms are sauteed in olive oil with garlic and thyme.
- Finally, stretch the dough and top with fresh mozzarella and garlicky mushrooms.
- Bake until crispy, golden brown, and delicious.
- Drizzle with extra-virgin olive oil and sprinkle with crushed red pepper flakes. Ready!
Recipe Notes
Mushroom pizza ingredients
Homemade pizza dough: My no-knead pizza dough is a breeze to make in one bowl, and it yields one large pizza (steps and method are explained here). Alternatively, if you have a stand mixer, you might also try this terrific pizza dough, which makes 2 round pizzas (10 inches/25 cm Ø each), so make sure you double the topping ingredients.
Mozzarella cheese: I love fresh, whole milk mozzarella balls packed in water for my pizza recipes. But the shredded low-moisture option works too, if you wish. You can also mix mozzarella with pieces of gorgonzola, a perfect combo for a gourmet pizza night.
Fresh mushrooms: I used a combination of Portobello and shiitake mushrooms, but oyster mushrooms, cremini, or the less expensive white button mushrooms are all excellent if you find a good deal at your grocery store or local farmer’s market!
Garlic and thyme: They are the major flavor players here and are great for maximizing the mushroom flavor. But you can play around with other fresh herbs, too. Parlsey, oregano, and chives are other good options.
Extra virgin olive oil: I love a drizzle of extra virgin olive oil over freshly baked pizza, but if you’re feeling fancy, you can use truffle oil instead, which pairs beautifully with mushrooms and mozzarella.
Salt and pepper: Make sure you add salt and freshly ground black pepper. And what about a touch of chili flakes for some heat?
Pizza variations?
We love this white mushroom pizza, simple and full of garlicky mushrooms, but if you fancy a few variations, here are a few delicious combinations that taste amazing:
- Veggies: More vegetables, such as sautéed spinach or kale, sliced onions, green onions, roasted butternut squash, or fresh arugula after baking, are just wonderful! I’m not a big fan of the tomato-and-mushroom combination, so I left out my favorite pizza sauce here as well.
- Cheese: Italian cheese such as Gorgonzola, Taleggio, or Fontina works beautifully with mushrooms. I also love shaved Parmesan cheese after baking; it pairs beautifully with portobello mushrooms.
- Protein: Ham is a very popular add-in for mushroom pizza in Italy, but I think sausages or bacon should work too if you don’t keep it 100% vegetarian.
Tips for the best mushroom pizza
1. Cook the raw mushrooms just until they release their liquid. Don’t cook them until they’re browning at the edges, or they will get too dry in the oven.
2. Preheat the oven. Always!
3. Bake the pizza on the bottom rack of the oven, close to the heating element, or use the position that works best for you.
4. The pizza dough has to be at room temperature and stretched with your fingers. Don’t use a rolling pin.
5. For the best crispy bottom, bake your pizza on a hot pizza stone or pizza steel. You can also use a preheated baking tray (see my tips in the recipe card!).
6. Use parchment paper and a pizza peel (or the back of a baking sheet) to transfer your pizza to the hot stone. This helps, especially with a high-hydration dough like this no-knead dough.
7. Drizzle with extra-virgin olive oil and serve with crushed red pepper flakes for added flavor. You want to make your taste buds sing!
More pizza recipes for you!
Check out these delicious veggie pizzas and 25 YUMMY pizza toppings or Focaccia toppings. They are all perfect for your Friday night!
Here are a few of our favorites:
Love mushrooms?
I’ve got you covered with this terrific soup, quick garlic mushroom spaghetti, or a super comforting mushroom potato soup.
If you make this fantastic mushroom pizza or have a question, let me know by leaving a comment. I would love to hear from you and get your feedback!
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Mushroom Pizza
Servings: 4
Mushroom topping
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 lb (450 grams) Mushrooms (cremini, portobello, or a mix of your fav varieties)
- 1 teaspoon fresh thyme leaves (or ¼ tsp of dried thyme)
- 2 garlic cloves, minced
- salt and pepper, to taste
- 5 oz (125 grams) 1 mozzarella balls packed in water (or shredded low moisture mozzarella)*
- crushed red pepper flakes, to taste (optional)
Mushroom topping
-
Cook the mushrooms: Rinse quickly, pat dry and slice the mushrooms. Heat the oil in a skillet or pan to medium high heat, stir in the mushrooms, thyme, a pinch of salt and cook for about 5 minutes until tender and the mushrooms release their liquid. Stir in the garlic, cook for another minute, season to taste with salt and pepper. Remove from the heat and set aside.
-
Shape the dough: when the dough is ready follow step 5, place the paper sheet or parchment paper onto a pizza peel or onto the back of a rimmed baking sheet. Then place the dough on this parchment paper, and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza.
-
Add the topping: firstly, if you use fresh mozzarella in water, slice or dice it and place it on a kitchen towel or kitchen paper. Add another folded piece of paper towel on top, pat it dry to absorb excess moisture let it dry for at least 10 minutes. Finally add mozzarella and sauteed mushrooms evenly to the pizza.
-
Bake the pizza: Bake in the preheated oven (at least 230 ℃/450℉ – a hotter oven leads to a better pizza!) for about 8 minutes (in a forced-fan oven) or until golden brown and with a crispy bottom.
-
Serve: allow the pizza to cool for a minute or two before serving, drizzle with good-quality extra virgin olive oil and scatter with crushed red pepper flakes (optional). Slice, serve immediately, enjoy!
What to use instead of a pizza stone? A rimmed baking sheet or a large cookie sheet that you can invert and place on the lowest shelf of your oven works fine. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier, and the preheated baking sheet will make a nice and crisp pizza crust.
How to measure flour? I use both US cups and grams. The cups of flour are leveled, which means you have to fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off. But a digital scale is an excellent kitchen tool and gives a more correct weight.
Mushroom pizza leftovers: cover leftover pizza tightly and store in the refrigerator up to 1 day or freeze up to 3 months. Thaw and reheat the pizza leftovers in the preheated the oven (350 F/180 C) and bake for about 8 minutes or until warmed through, crispy and the cheese is melted. Enjoy!
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