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Mushroom Pizza with Fresh Herbs

    Mushroom Pizza with Fresh Herbs

    Mozzarella, goat cheese, and fresh herbs top this white pizza with mushrooms. It’s flawless!

    Are you, at the very least, a mushroom aficionado? During our trip to Big Sur, California, Alex and I had a delicious mushroom pizza while soaking in the gorgeous mountain scenery. It was delicious, and we knew we had to make our own version for the site. Despite the fact that our recreation of this pizza looks nothing like the one we had in Italy, it tastes just as good as the one we had there and is an impressive facsimile of the original. No tomato sauce is used in this white pizza, and the tart goat cheese was an obvious addition. If you want to know how to make the finest mushroom pizza ever, you need to keep reading to find out our secrets.

    Tips on how to (slowly) embrace the mushroom!

    First, let’s discuss these fungi known as mushrooms. In the past, I actively disliked mushrooms. And it wasn’t until I was far into my twenties that I finally gave them a try. The big meaty portobellos, though, caught my attention, and I decided to give them a try. As a result, I began eating mushrooms in everything. As time has passed, I’ve learnt that mushrooms are essential for adding the “umami” taste that comes from cooked meat. The mushroom has converted me into a rabid supporter. (Oh, and I’m a great truffle enthusiast. We guarantee that after you have our Truffle Pizza, you will never look at pizza the same way again. (…or Truffle Fries…)

    Are button mushrooms the best option for pizza toppings?

    I’m curious, however, what sort of mushrooms are best for pizza. Fresh mushrooms of any kind will do, but canned ones won’t. Listed below are some suggestions for the most useful additional information:

    • Put to use fresh mushrooms; a combination of different kinds is OK. Many different kinds of fresh mushrooms are used in this dish to provide contrasting textures. The selection at the grocery store or the farmers market is usually sufficient for our needs. Baby bella (also known as cremini) and shiitake mushrooms top this pizza, but you could also use oyster, portobello, or white button mushrooms if you like.
    • Avoid using anything pre-packaged. Which kind of mushroom is inappropriate for pizza and why? Canned. My crazy aversion for mushrooms dates back more than two decades, and it all started with those slimy’shrooms in a can. No one would ever suggest putting them on pizza.
    • Never use raw ingredients! How about raw mushrooms? Without a doubt, nope. They lose their moisture and become shrivelled when baked at high temperatures. In order to enjoy mushrooms on pizza, first sauté them. In this dish, they are sautéed with fresh herbs and finished with a squeeze of lemon. In a word, it’s bliss.

    How to Perfect Your Next Mushroom Pizza

    There is no tomato sauce on this white pizza with mushrooms. One might use tomato sauce instead if they so desired; after all, who could possibly disagree with that? If you’re looking for a pizza sauce that will blow your mind, go no further than our Easy Pizza Sauce. (Promise!) If you want white pizza, however, the process is considerably less complicated. Some advice for making the most of this mushroom pizza:

    • When making white pizza, is sauce optional? Certainly not! To start, we brush the dough with olive oil, as per Italian tradition, as a “white pizza” may be made with anything other than tomato sauce. Next, pile on the cheese and your preferred toppings.
    • You should never put raw mushrooms on a pizza. This will prevent them from drying out and will keep them delightfully juicy. Sliced mushrooms are sautéed in olive oil with chopped fresh herbs and a squeeze of lemon juice.
    • The addition of goat cheese makes the dish creamy. Pizza crust, mozzarella cheese, mushrooms, goat cheese (a must), and more fresh herbs make for a delectable dish that will wow even the pickiest of eaters.

    Learning the Ins and Outs of Herb Cultivation

    Growing your own fresh herbs is half the joy of making this mushroom pizza. We cultivate herbs all summer, and one of the best parts is getting to go out to the garden and pick a handful to use. If you don’t have a garden, but do have a sunny ledge, you may grow herbs in containers. Herbs are a great way to boost the taste of your food without increasing the calorie count.

    We used a combination of thyme, oregano, and chives, but feel free to use your favourite herbs in their place. Basil is an obvious choice; even a pinch of minced rosemary would work. Use rosemary sparingly since it has a pungent taste. Check out our page on herb cultivation for all the advice you need to start growing your own fresh herbs right now.

    And that concludes our discussion on mushroom pizza.

    Do you want to give it a shot? If so, please share your experience with us in the discussion below.

    Ingredients

    • One Ball of the Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
    • 1 1/2 cups of chopped wild mushrooms (such as baby bella aka cremini, button, shiitake, and oyster)
    • a quarter teaspoon plus a sprinkle of kosher salt, divided 1 tablespoon of olive oil, plus more for drizzling 1 tablespoon of finely chopped fresh thyme and oregano, plus more for topping
    • 1/2 teaspoon dried ginger
    • 1-3 ounces of goat cheese, crumbled 1/2 cup of shredded mozzarella
    • Finely chopped chives, about 1–2 teaspoons
    • A pizza stone and a sprinkle of semolina flour or cornmeal

    Instructions

    • Prepare the pizza dough in accordance with the guidelines laid forth in the Best Pizza Dough recipe. (Preparation and rest time total around 15 minutes and 45 minutes, respectively.)
    • Make sure your oven is preheated to 500 degrees Fahrenheit and that you have a pizza stone in there. Either that, or fire up your pizza oven (here’s the one we use).
    • Get the condiments ready: Mushrooms should be washed and sliced before use. The one tablespoon of olive oil should be heated over medium heat in a skillet or saute pan. When the mushrooms are soft, add the herbs and 1/4 teaspoon of kosher salt. Cook for 5 minutes, stirring regularly. When the mushrooms are ready, turn the heat down to low and add the lemon juice. Take it out of the oven or microwave.
    • Pizza in the oven: When the oven is hot, sprinkle cornmeal or semolina flour on a pizza peel. (You may use the back of a rimmed baking sheet or a rimless baking sheet if you don’t have a pizza peel. Although, purchasing a pizza peel is money well spent. To learn more about how to form the dough into a circular, check out our guide on the subject, How to Stretch Pizza Dough. Then, transfer the dough on the pizza peel with care.
    • Olive oil should be brushed onto the crust to create a thin coating. Spread out a layer of mozzarella cheese on top, followed by the sautéed mushrooms and goat cheese crumbles. Sprinkle some chopped chives and thyme leaves on top. Add a pinch of kosher salt.
    • You may put the pizza onto the hot pizza stone with the help of the pizza peel. Put the pizza in the oven for 5–7 minutes, or until the cheese is melted and the dough is golden (or 1 minute in a pizza oven). Chopping into pieces and serving straight away.
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