Introduction

This mushroom pizza offers a delicious twist on a classic favorite, combining earthy shiitake and baby bella mushrooms with fragrant herbs and melted aged Havarti and fontina cheeses. Its crispy thin crust and a drizzle of white truffle oil make it an elegant yet approachable dish perfect for any occasion.

A close-up view of a pizza showing one layer of golden-brown crust with slight puffiness and crisp edges. The next layer is melted white cheese, spread evenly and bubbly. On top, thin, dark brown slices of cooked mushrooms are scattered, mixed with small sprigs of green herbs that add a fresh touch. The background shows a white marbled texture, enhancing the colors of the pizza. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¼ cups (150 g) unbleached all-purpose flour
¾ teaspoon granulated sugar
¼ teaspoon active dry yeast
½ teaspoon Diamond Crystal kosher salt
¼ cup + 3 tablespoons (105 mL) warm water (105°F to 115°F)
1½ teaspoons extra virgin olive oil
Semolina flour (for dusting)
2 tablespoons olive oil (plus more for brushing)
6 ounces shiitake mushrooms (stems removed and sliced into ¼-inch slices)
4 ounces baby bella mushrooms (stems removed and sliced into ¼-inch slices)
Kosher salt
Freshly ground black pepper
2 large garlic cloves (finely chopped)
1 tablespoon roughly chopped fresh rosemary (1 to 2 sprigs)
2 teaspoons roughly chopped fresh thyme leaves (3 to 4 sprigs)
2 tablespoons dry sherry
5 ounces Castello Reserve Aged Havarti Cheese (grated)
3 ounces fontina cheese (grated)
White truffle oil, for drizzling

Instructions

Step 1: Prepare the pizza dough by whisking together the flour, sugar, salt, and yeast in a medium bowl. Add the warm water and stir with a wooden spoon until the dough just begins to come together. Transfer to a floured surface and knead for about three minutes until smooth and slightly elastic. Place the dough in a lightly greased bowl, cover, and let it rise at room temperature for 2 hours or until it doubles in size.
Step 2: Heat a 10 to 12-inch skillet over very high heat. Add 2 tablespoons olive oil, then the sliced mushrooms, spreading them into a single layer. Sauté for 5 to 6 minutes until most liquid evaporates. Season with salt and pepper.
Step 3: Add the chopped garlic to the mushrooms and cook, stirring constantly, for 1 to 2 minutes. Deglaze the pan with dry sherry, then return to heat. Add the chopped rosemary and thyme and cook over medium-high heat until all the sherry evaporates. Remove from heat and let mushrooms cool.
Step 4: Preheat the oven and a baking steel or pizza stone to 500°F (260°C), positioning the rack in the upper third, and let heat for at least 1 hour. On a floured surface, roll or stretch the dough into a rough 10-inch circle, keeping it thin. Transfer the dough to a peel dusted with semolina flour.
Step 5: Lightly brush the dough with olive oil. Evenly sprinkle the grated Havarti and fontina cheeses over the dough, leaving a ¾-inch border. Distribute the sautéed mushrooms evenly on top of the cheese. Slide the pizza onto the baking steel or stone and bake for 8 to 10 minutes until the crust is golden and cheese is melted and bubbly. Optionally, finish under the broiler for extra color but watch carefully.
Step 6: Drizzle the finished pizza with white truffle oil and garnish with additional rosemary sprigs or thyme leaves if desired. Slice and serve immediately.

Tips & Variations

For a richer flavor, substitute dry sherry with white wine or vermouth.
If you don’t have a baking steel or pizza stone, a heavy baking sheet turned upside down can work as a substitute.
Try mixing different mushrooms like cremini or oyster for more complexity.
To make the crust crispier, stretch the dough thinner and bake on the lower rack to focus heat on the bottom.
For a vegan version, replace the cheeses with plant-based alternatives and omit truffle oil or use a vegan-infused oil.

Storage

Store any leftover pizza tightly wrapped in the refrigerator for up to 2 days. Reheat in a preheated oven at 375°F (190°C) for about 8 minutes to restore crispness. Avoid microwaving as it can make the crust soggy.

How to Serve

A close-up view of a pizza with a thick, golden-brown crust that looks soft and slightly crispy. The first layer is a creamy white cheese base, melted evenly across the surface with a slightly glistening texture. On top, there are many thin slices of browned mushrooms spread out, some with darker caramelized edges, giving a rich, earthy color. Scattered green rosemary leaves add fresh pops of color and texture, sitting delicately on the cheese and mushrooms. The pizza rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and refrigerate it. Let it come to room temperature and rise before shaping and baking.

What can I use if I don’t have white truffle oil?

If you don’t have white truffle oil, you can skip it or drizzle a small amount of good quality extra virgin olive oil for added richness, though the unique aroma of truffle oil is hard to replicate.