White Mushroom Pizza is the pizza that changed everything about the way we thought a pizza evening at home could go. For years Lucia made only the classic, tomato, mozzarella, basil, and it was always wonderful and always welcome. But one Sunday Teresa came home from the market with a bag of cremini mushrooms and a tub of fresh ricotta and a look on her face that meant she had already decided what dinner was going to be. She sautéed those mushrooms in butter and garlic until the whole kitchen smelled like something from a very good restaurant.
She rolled out the dough on a cornmeal-dusted surface and laid slices of fresh mozzarella across it and then dropped spoonfuls of ricotta between them like little white clouds. And when that pizza came out of the oven twenty minutes later all golden and bubbling and fragrant with thyme and oregano, not one of us said a single word for the first few bites.
White Mushroom Pizza is everything a homemade pizza should be and then a little more. No tomato sauce here. Instead, a base of sliced fresh mozzarella and generous dollops of creamy ricotta that melt together in the oven into the most luxurious and silky two-cheese foundation you have ever tasted, blanketed with garlic and herb sautéed cremini mushrooms that are golden and tender and deeply savory from their time in the butter. Ready in thirty minutes, completely irresistible, and the pizza that everyone at the table will be asking about for weeks. Come follow us on Pinterest where we share beautiful and delicious recipes like this one from our kitchen every single week.
Table of Contents
Why You Will Love This White Mushroom Pizza Recipe
This White Mushroom Pizza recipe is the homemade pizza that proves you do not need a red sauce to make the most deeply satisfying and flavor-packed pizza of your life. The two-cheese combination of fresh mozzarella and ricotta is the heart of what makes this pizza so extraordinary. The mozzarella melts into a stretchy golden blanket across the dough. The ricotta stays in soft creamy pillowy pools that provide pockets of cool fresh dairy richness against the heat of the oven and the savory depth of the mushrooms. Together they create a cheese layer that is unlike anything a single-cheese pizza can offer.
The mushrooms sautéed in butter with garlic, thyme, and oregano before they ever go near the pizza are what separate this recipe from every other mushroom pizza you have ever eaten. Raw mushrooms placed on a pizza release all their moisture in the oven and steam the crust soggy from the top down. Pre-sautéed mushrooms have already released that moisture, concentrated their flavor, and developed a golden caramelized edge that adds an extraordinary savory depth to every bite. Our Margherita Pizza is the classic companion to this white pizza and the two together make the most beautiful and satisfying pizza night spread you could ever put on the table.
Ingredients Needed for This White Mushroom Pizza Recipe
- 1 lb Pizza Dough, homemade or store-bought
- ¼ cup Yellow Cornmeal, for dusting
- 2 tbsp Olive Oil
- 2 tbsp Unsalted Butter
- 3 cloves Garlic, minced
- 16 oz (450g) Cremini Mushrooms, thinly sliced
- ½ tsp Dried Thyme
- ½ tsp Dried Oregano
- Kosher Salt and Freshly Ground Black Pepper to taste
- 8 oz Fresh Mozzarella Cheese (8 one-ounce slices)
- 1 cup Ricotta Cheese
How to Make This White Mushroom Pizza Recipe
Begin by preheating your oven to 450°F. This high temperature is essential for a great homemade pizza. You want the oven fully up to temperature before the pizza goes in so the crust sets and crisps quickly rather than sitting in a warming oven and becoming tough and pale. Lightly coat your baking sheet or pizza pan with olive oil and set aside.
While the oven is preheating, make the mushrooms. Melt the butter in a large wide skillet over medium heat. Once the butter is foaming and fragrant, add the minced garlic and cook, stirring frequently, for 1 to 2 minutes until the garlic is golden and deeply fragrant. Watch it carefully, cara mia.
Garlic in hot butter goes from perfectly golden to burned very quickly and burned garlic will make the whole pan bitter. Add the thinly sliced cremini mushrooms, the dried thyme, and the dried oregano and stir everything together to coat the mushrooms in the garlicky herbed butter.
Cook for 5 to 6 minutes, stirring occasionally, until the mushrooms are tender and have developed a beautiful golden brown color at the edges. Season generously with kosher salt and freshly ground black pepper. Remove from the heat and set aside. The mushrooms should look glossy and deeply savory and smell absolutely extraordinary.
Sprinkle the yellow cornmeal generously over a clean work surface. The cornmeal acts in place of flour for rolling out pizza dough and gives the finished crust a wonderful subtle crunch and a slightly nutty flavor that complements the creamy cheeses beautifully. Place the pizza dough on the cornmeal surface and using a rolling pin or your hands, roll and stretch it out into a round approximately 12 inches in diameter. It does not need to be a perfect circle. Rustic is beautiful. Transfer the rolled dough carefully to the prepared oiled baking sheet or pizza pan.
Lay the fresh mozzarella slices evenly across the surface of the dough, covering it generously from edge to edge. Drop heaped spoonfuls of the ricotta cheese between and around the mozzarella slices, distributing them evenly so every slice of the finished pizza will have both cheeses in every bite. Spoon the sautéed garlic mushrooms evenly over the entire surface of the cheese-covered pizza, spreading them all the way to the edges.
Place the pizza in the fully preheated 450°F oven and bake for 15 to 20 minutes until the crust is deeply golden brown at the edges and underneath, the mozzarella is fully melted and beginning to bubble and brown in spots, and the ricotta is warmed through and set. Remove from the oven and allow to rest for 2 minutes before slicing and serving immediately.
How to Serve This White Mushroom Pizza Recipe
Serve this pizza immediately straight from the pan while the cheeses are still molten and the crust is at its crispiest. A few fresh thyme leaves or torn fresh basil scattered over the surface just before serving adds a beautiful fragrant finish that makes the pizza look as impressive as it tastes. A simple arugula salad dressed with good olive oil, lemon juice, and a pinch of salt alongside provides a peppery fresh contrast to the richness of the two-cheese topping. Our Lemon Pasta makes a bright and elegant companion alongside this pizza for a complete Italian-inspired dinner that celebrates the very best simple flavors.
How to Store This White Mushroom Pizza Recipe
Store leftover pizza slices in an airtight container or wrapped tightly in foil in the refrigerator for up to 3 days. To reheat, place slices directly on the rack of a preheated 375°F oven for 8 to 10 minutes until the crust is crispy again and the cheese is warmed through and melted. A skillet over medium heat covered with a lid for 4 to 5 minutes also works beautifully and gives the crust a wonderfully crispy bottom. Avoid the microwave which makes the crust soft and chewy and the cheese rubbery.
The sautéed mushroom topping can be made up to 2 days in advance and stored in an airtight container in the refrigerator, making this an excellent option for a quick weeknight pizza assembly.
Tips to Make This White Mushroom Pizza Recipe
Always sauté the mushrooms before putting them on the pizza. This is the single most important technique tip in this entire recipe. Raw mushrooms contain an enormous amount of water that releases completely during baking and steams the pizza crust from the top down, making it soft and wet rather than golden and crispy. Pre-sautéed mushrooms have already released their moisture, developed deep golden flavor, and will stay beautifully caramelized and savory on top of the finished pizza rather than turning grey and wet.
Make sure your oven is fully preheated to 450°F before the pizza goes in. A hot oven means a crispy golden crust in 15 to 20 minutes. A warming oven means a pale soft crust that takes forever and never quite gets there.
Helpful Notes for This White Mushroom Pizza Recipe
Cremini mushrooms are our first choice for this pizza because their flavor is richer and more savory than regular white button mushrooms while being more accessible and affordable than specialty varieties. That said, this recipe works beautifully with any mushroom or combination of mushrooms you enjoy. Shiitake mushrooms add a wonderful earthy depth. Oyster mushrooms bring a delicate silky texture. A mix of cremini and shiitake is particularly wonderful and gives the topping a complexity of flavor that makes the pizza taste genuinely gourmet.
Use the freshest ricotta you can find for this recipe. Fresh whole-milk ricotta from a good deli or Italian grocery store has a creamy luxurious texture that is noticeably superior to the packaged supermarket variety and makes a significant difference to the finished pizza.
Variation of This White Mushroom Pizza Recipe
Maria made a version with a drizzle of truffle oil over the finished pizza just before serving and the earthy aromatic truffle note against the creamy ricotta and golden mushrooms was one of the most luxurious and beautiful things she has ever tasted on a pizza. Teresa tried adding a handful of baby spinach scattered over the mushrooms before the pizza went into the oven and the spinach wilted beautifully in the oven heat and added a lovely green color and gentle earthy freshness to the topping.
For a heartier version, scatter a handful of crispy cooked pancetta or prosciutto pieces over the mushrooms before baking for a white pizza that is even more deeply savory and satisfying. Our Cheesy Pepperoni Stromboli Recipe makes a wonderfully indulgent and crowd-pleasing companion alongside this elegant white pizza for a truly spectacular pizza night spread.
FAQs About This White Mushroom Pizza Recipe
Can I use store-bought pizza dough for this recipe?
Absolutely. Store-bought pizza dough from the refrigerated section of your supermarket works perfectly well in this recipe and produces a genuinely delicious result. If using store-bought dough, bring it to room temperature for at least 30 minutes before rolling it out. Cold dough is stiff and resistant and will spring back every time you try to roll it. Room temperature dough stretches easily and cooperatively into a beautiful thin round.
Can I use regular white button mushrooms instead of cremini?
Yes. White button mushrooms will work in this recipe and produce a good result. Cremini mushrooms are simply the more mature version of the same mushroom and have a slightly deeper and more developed savory flavor that we prefer in this pizza. If white button mushrooms are what you have available they will still be delicious when sautéed in butter and garlic with thyme and oregano.
Why does my pizza crust turn out soggy?
The most common reasons for a soggy pizza crust at home are a partially preheated oven, raw mushrooms placed directly on the pizza without pre-sautéing, and too much moisture from the toppings. Make sure your oven is at the full 450°F before the pizza goes in, always pre-sauté the mushrooms until they are golden and have released all their moisture, and use fresh mozzarella that has been patted dry with paper towels before slicing to remove excess surface moisture.
Conclusion
This White Mushroom Pizza is the pizza that quietly becomes everyone’s favorite the first time you make it. Not because it is complicated or because it requires anything unusual. But because the combination of creamy ricotta, melted fresh mozzarella, and golden garlic herb mushrooms on a crispy cornmeal crust is simply one of the most perfectly balanced and deeply satisfying things you can pull out of a home oven in thirty minutes. We hope it brings as much joy and as many second slices to your table as it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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White Mushroom Pizza The Most Delicious Two Cheese Pizza You Will Ever Bake
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
The most delicious White Mushroom Pizza loaded with garlic herb sautéed cremini mushrooms, silky fresh mozzarella, and creamy ricotta dollops on a golden cornmeal crust. A two-cheese homemade pizza ready in 30 minutes that will become your new favorite pizza night recipe.
Ingredients
1 lb Pizza Dough homemade or store-bought
1/4 cup Yellow Cornmeal for dusting
2 tbsp Olive Oil
2 tbsp Unsalted Butter
3 cloves Garlic minced
16 oz Cremini Mushrooms thinly sliced
1/2 tsp Dried Thyme
1/2 tsp Dried Oregano
Kosher Salt and Freshly Ground Black Pepper to taste
8 oz Fresh Mozzarella Cheese sliced into 8 one-ounce pieces
1 cup Ricotta Cheese
Instructions
1. Preheat oven to 450°F. Lightly coat a baking sheet or pizza pan with olive oil.
2. Melt butter in a large skillet over medium heat. Add minced garlic and cook 1 to 2 minutes until golden and fragrant.
3. Add sliced cremini mushrooms, thyme, and oregano. Cook 5 to 6 minutes stirring occasionally until mushrooms are tender and golden brown.
4. Season generously with kosher salt and black pepper. Remove from heat and set aside.
5. Sprinkle cornmeal over a clean work surface. Roll out pizza dough into a 12-inch round.
6. Transfer dough to the prepared oiled baking sheet or pizza pan.
7. Lay fresh mozzarella slices evenly over the dough.
8. Drop heaped spoonfuls of ricotta between and around the mozzarella.
9. Spoon sautéed mushrooms evenly over the entire surface.
10. Bake at 450°F for 15 to 20 minutes until crust is golden brown and cheeses are melted and bubbling.
11. Rest 2 minutes before slicing. Serve immediately.
Notes
Always sauté mushrooms before adding to the pizza to prevent a soggy crust.
Make sure oven is fully preheated to 450°F before baking.
Pat fresh mozzarella dry with paper towels before slicing to remove excess moisture.
Bring store-bought dough to room temperature 30 minutes before rolling for easy stretching.
Mushroom topping can be made up to 2 days ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Dinner
- Method: Baking, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
Keywords: white mushroom pizza, two cheese pizza, ricotta mushroom pizza, homemade white pizza recipe
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