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Mushroom Pizza with Gouda, Shallot, and Basil

Mushroom Pizza with Gouda, Shallot, and Basil
Will Budiaman

Mushroom Pizza with Gouda, Shallot, and Basil

Yes, pizza sauce is indeed a real product. Some may scream "Sellout!" while others may exclaim "Genius!" — the former perhaps a passionate home cook who insists on doing everything from scratch, no matter how long it takes, and the other a casual cook with more of a laissez-faire approach to the kitchen.

While it's probably an exaggeration to say that any home cook fits either one of these archetypes 100 percent of the time, it's safe to say that for most people, the answer is "It depends." What are you in the mood for?

I was in the mood for the cheater's way out the night I made this, I confess. And having never evaluated this particular product before, I was curious to see just how it would taste. To be honest, it really wasn't that bad. Perhaps a bit salty, but nothing heinous. And if you don't want to use ready-made pizza sauce, go ahead and use your favorite homemade recipe.

See all mushroom recipes.

Click here to see Bake Me a Pizza as Fast as You Can.


  • One 9-ounce ball frozen pizza dough, thawed
  • All-purpose flour, for rolling the dough
  • 3 Ounces canned pizza sauce
  • 5 Ounces red wax gouda, sliced
  • 2 cremini mushrooms, sliced
  • 1 shallot, sliced thinly
  • 3 large basil leaves, torn
  • Freshly ground black pepper, to taste


Preheat the oven to 500 degrees.

Lightly dust a work surface and the dough with flour (just enough to keep the dough from sticking). Flatten the dough with the palm of your hand and carefully knead and stretch until it is about 8 inches in diameter (you can also use a rolling pin, if preferred).

Line a baking sheet with parchment paper and transfer the dough to the baking sheet. Spread the pizza sauce around the dough, leaving room for the crust. Top evenly with the cheese and scatter the mushrooms and shallots on top.

Place in the oven and bake until the cheese is bubbly and the crust is golden, about 18-20 minutes. Remove from the oven and let cool slightly before scattering the basil leaves on top. Season generously with freshly ground black pepper.