Wild Mushroom Pizza

Wild Mushroom Pizza

Serves 3 – 4:

Morels, chanterelles, lobsters, oysters….I’m talking mushrooms!! Fry them up butter and serve with crusty bread, toss them with pasta or in this case put ‘em on pizza. The toppings are simple to highlight the stars of this dish. Put your hands together for les champignons! FYI…that’s French for mushrooms by the way. Here they are supported by a bit of cheese, garlic, onions and fresh herbs…..nothing is upstaging these nutty, earthy beauties. This sexy pizza only takes 20 – 25 minutes from start to finish.


  • 8 – 10oz of wild mushrooms (the ones listed above would all rock!)
  • ¼ cup flour
  • 4 cloves of garlic
  • ½ cup shredded mozzarella
  • 2 tbsp parmesan
  • ¼ cup red onion (sliced)
  • 1 lb of prepared pizza dough (whole wheat preferable)
  • ¼ cup EVOO
  • 1 tbsp parsley (optional)
  • Salt and pepper


Prep It:

  • Preheat the oven to 500F.
  • Heat a medium sauté or frying pan over medium heat.
  • Cut the onion into 1/8 inch slices.
  • Slice the garlic as thinly as possible to create garlic chips.
  • Wipe the mushrooms clean with a damp paper towel. Slice into ½ in pieces.
  • Coarsely chop the parsley.
  • Combine the flour with 1 tsp salt and pepper in a large sealable container. A gallon size ziplock bag works perfectly for this. Add the mushrooms and toss them until they’re completely coated. As you remove them, tap them gently to remove any excess flour.

Cook It:

  • Heat 2 tbsp of EVOO in the sauté pan. Add the mushrooms and sauté until they’re golden brown (approximately 6 – 8 minutes).
  • Meanwhile, roll out the dough till it’s about 12 inches in diameter.
  • Drizzle the remaining EVOO over the dough and spread it out evenly to coat the entire surface.
  • Top the oiled dough with the garlic chips, sautéed mushrooms, cheeses and onion.
  • Bake for 10 – 12 minutes or until the cheese is bubbly and brown.

Serve It:

  • Top with chopped parsley or thyme and serve hot!
  • If you can’t get a hold of wild mushrooms, use whatever fresh button type mushrooms they have at the store.
  • I used whole-wheat dough from Trader Joes but go with whatever pizza dough you like including your own if you have a rockin recipe.
  • Take the earthy, mushroomy flavor to a WHOLE new level by just drizzling a touch of truffle oil over the pie. Oh heavenly fungi!!

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