Wild Mushroom Pizza

Wild Mushroom Pizza
Staff Writer
Wild Mushroom Pizza
Lugo Caffe

Wild Mushroom Pizza

It may be called Wild Mushroom Pizza, but don't worry — all of the mushrooms in this recipe are easily found in most grocery stores these days. Cremini, shiitake, button, and oyster mushrooms are cooked separately to account for their different cooking times and textures.

See all pizza recipes.

4
Servings
686
Calories Per Serving
Deliver Ingredients

Ingredients

For the mushrooms

  • 8 Ounces cremini mushrooms
  • 8 Ounces shiitake mushrooms
  • 8 Ounces button mushrooms
  • 8 Ounces oyster mushrooms
  • 8 Ounces extra-virgin olive oil
  • 4 sprigs thyme, chopped
  • 1 sprig rosemary, chopped
  • Salt and pepper, to taste

For the pizza

  • All-purpose flour, for rolling the dough
  • One 6-ounce ball pizza dough*
  • 1 Teaspoon extra-virgin olive oil
  • 2 Tablespoons grated pecorino romano
  • 2 Tablespoons grated provolone
  • 2 Tablespoons diced, peeled, and seeded fresh tomato
  • 1/2 Teaspoon chopped parsley, for garnish

Directions

For the mushrooms

Clean each of the different types of mushrooms separately using a dry brush or towel. Keeping them separate, cut the creminis in half without trimming the stems. Remove the stems from the oyster and shitake mushrooms and cut in quarters.

Heat the oil in a large sauté or cast-iron pan over high heat and be careful not to overcrowd the pan. Sauté the cremini mushrooms until golden brown and caramelized. Add one-fourth of the thyme and rosemary and season with salt and pepper, to taste. Repeat with each variety of mushrooms. Combine the mushrooms when cool.

For the pizza

Preheat the oven to 400 degrees and place a pizza stone or baking sheet inside.

Lightly flour a work surface and roll out the dough to the desired size. Drizzle the olive oil on top and top with ¼ cup of the mushrooms. Top with the pecorino and provolone cheeses. Bake the pizza until golden brown and crispy, about 8-10 minutes. Scatter the diced tomato over the top and garnish with the chopped parsley.

Nutritional Facts

Total Fat
60g
86%
Sugar
6g
7%
Saturated Fat
51g
100%
Cholesterol
14mg
5%
Carbohydrate, by difference
33g
25%
Protein
8g
17%
Vitamin A, RAE
4µg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
40mg
4%
Choline, total
74mg
17%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
49µg
12%
Iron, Fe
2mg
11%
Magnesium, Mg
25mg
8%
Niacin
5mg
36%
Pantothenic acid
3mg
60%
Phosphorus, P
110mg
16%
Selenium, Se
19µg
35%
Sodium, Na
629mg
42%
Vitamin D (D2 + D3)
1µg
7%
Water
199g
7%
Zinc, Zn
1mg
13%

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.