This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
When I’m not in the mood for meat but still want something with substance, this mushroom pizza is the ideal meal. There’s no need for delivery when I can have fresh, hot pizza on the table in just 30 minutes. This pizza is piled high with umami mushrooms, Parmesan cheese, and a delicious garlic-basil oil that takes it to another level!
I love pizza, and I love mushrooms, so why not combine the two? I’m giving classic pizza a flavorful upgrade with meaty mushrooms and fresh basil.
What’s in This Mushroom Pizza Recipe?
- Garlic: Crushed garlic adds an earthy flavor that pairs so well with mushrooms.
- Basil: Adds a fresh and herbal flavor that balances out this pizza.
- Pizza Dough: Use your favorite store-bought dough, or make your own homemade pizza dough.
- Sauce: Use your favorite store-bought sauce, or make your own homemade marinara sauce.
- Cheese: I love a blend of grated Parmesan or gruyere cheese and classic mozzarella.
- Mushrooms: Any kind of mushrooms work well on this pizza, including button, cremini, portobello, morels, chanterelles, truffles, or maitakes.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Tips for Success
- There’s no need to cook the mushrooms before adding them to your pizza. However, if you like the taste of cooked mushrooms better, try my air fryer mushrooms.
- To keep your pizza from getting soggy, make sure to pat your mushrooms dry and slice them thinly before adding them. Also make sure not to add too much sauce, as that could weigh the dough down and lead to a soggy pizza.
- When I’m feeling something a little different, I like to turn this mushroom pizza recipe into a white pizza by swapping the marinara sauce for Alfredo sauce!
How to Store and Reheat
Store leftover mushroom pizza slices in an airtight container, resealable bag, or wrapped tightly in aluminum foil. Keep it in the refrigerator for up to 5 days. Reheat slices in a 350°F oven for 5-7 minutes or in a covered dry skillet with 1 teaspoon of water until warmed through.
Freeze pizza slices in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or resealable bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love mushroom pizza paired with garlic knots or a classic Caesar salad. It’s like having the pizza shop right at home!
Mushroom Pizza Recipe
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Juicy, tender mushrooms add so much texture and flavor to this super easy homemade pizza!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Instructions
-
Preheat oven to 500°F. If you have a pizza stone, let it heat up for around 30 minutes.
-
In a small bowl, mix the crushed garlic, sliced basil, and olive oil together. Set aside.
½ tablespoon crushed garlic, 2 tablespoons thinly sliced basil, 2 tablespoons olive oil
-
Roll or gently stretch your pizza dough into a big circle. If you don’t have a pizza stone, put the stretched dough on a baking sheet with parchment paper. But if you’re using a pizza stone, sprinkle a bit of semolina flour on a pizza peel and put the stretched-out dough there.
1 pound pizza dough, Semolina flour
-
Spread the pizza sauce all over the dough, leaving about an inch around the edges.
½ cup marinara sauce
-
Evenly sprinkle the parmesan or gruyere cheese on top.
½ cup freshly grated Parmesan cheese
-
Sprinkle on the mozzarella cheese.
1 cup freshly shredded mozzarella cheese
-
Put the sliced mushrooms on, and then drizzle that olive oil mixture you made earlier.
8 ounces mushrooms
-
Bake in the preheated oven for 6-9 minutes, until the edges of the crust are golden brown and the cheese is all melted and gooey.
-
If you like, serve it with extra garlic oil. Enjoy!
Becky’s tips
Storage: Store mushroom pizza slices in an airtight container or Ziplock bag in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 2slices Calories: 497kcal (25%) Carbohydrates: 60g (20%) Protein: 21g (42%) Fat: 21g (32%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Cholesterol: 33mg (11%) Sodium: 1362mg (59%) Potassium: 316mg (9%) Fiber: 3g (13%) Sugar: 10g (11%) Vitamin A: 430IU (9%) Vitamin C: 3mg (4%) Calcium: 258mg (26%) Iron: 4mg (22%)
How to Make Mushroom Pizza Step by Step
Make the garlic oil: Preheat your oven to 500°F. In a small bowl, mix 1/2 tablespoon of crushed garlic, 2 tablespoons of sliced basil, and 2 tablespoons of olive oil together, then set it aside.
Prep the pizza dough: Roll and stretch 1 pound of pizza dough into a big circle. If you don’t have a pizza stone, put the stretched dough on a baking sheet with parchment paper. If you’re using a pizza stone, sprinkle a bit of semolina flour on a pizza peel and put the stretched-out dough there.
Add pizza sauce: Spread 1/2 cup of marinara sauce all over the dough, and leave about an inch around the edges.
Add the cheese: Sprinkle 1/2 cup of parmesan or gruyere cheese on top, then sprinkle on 1 cup of mozzarella cheese.
Add mushrooms and bake: Arrange 8 ounces of mushrooms (or however much you like) on top, and then drizzle that olive oil and basil mixture over everything. Bake the pizza in a preheated oven for 6-9 minutes, until the edges of the crust are golden brown and the cheese is melted.
