Wild Mushroom Pizza

  • Yield : 4 to 6 servings
  • Prep Time : 45m
  • Cook Time : 30m
  • Ready In : 15m
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  • 1 recipe Basic Pizza Dough
  • 1/2 cup My Marinara Sauce
  • 10 ounces mixed exotic mushrooms (shiitake, oyster, any wild mushrooms available), chopped
  • 2 tablespoons olive oil
  • 8 garlic cloves, roasted
  • 3 ounces Gruyere cheese
  • 3 ounces Parmesan cheese, grated
  • 3 ounces Swiss cheese, grated
  • 1 package yeast
  • 1/2 teaspoon sugar
  • 3/4 cup warm water
  • 2 cups all-purpose flour
  • Dash of salt
  • 2 tablespoons olive oil
  • 1 medium to large onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 4 tablespoons olive oil
  • 1 (4-ounce) can mushroom pieces, drained
  • 1 (24-ounce) can whole tomatoes, chopped, juice reserved
  • 1 pound fresh tomatoes, diced
  • 1 (4-ounce) can ripe olives, diced
  • 1 (6-ounce) can tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 bay leaves


Step 1

Preheat oven to 400 degrees F. Prepare pizza dough and roll it out to fit a 14-inch pan. Spread My Marinara over the dough. In a skillet, saute the mushrooms in the olive oil. Spread the mushrooms on top of the sauce and cover them with dollops of the roasted garlic. Sprinkle all over with the cheeses and bake until all of the cheese melts, about 15 minutes.;

Step 2

Mix the yeast, sugar and water in a small bowl. Proof the yeast by letting it stand 5 to 10 minutes until bubbles form. Sift the flour and salt into a large mixing bowl. Add the oil and yeast mixture to the dry ingredients. With a wooden spoon, mix thoroughly until the dough is smooth. After the dough forms, continue kneading and working until all of the flour is incorporated and the texture is smooth. Let the dough rest in an oiled mixing bowl for 20 to 30 minutes. Punch down before rolling.;

Step 3

Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving. Yield: 4 to 6 servings;

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