This crispy-crust mushroom pizza is seriously one of the best pizzas I’ve tasted in my life. I can’t wait to make it again and again. The easy to make crust is full of flavor but has no yeast so it’s ready in about 10 minutes – perfect for a weeknight!
I’ve been really into mushrooms lately. It started with a swoon-worthy dinner of roasted mushrooms over soft polenta. It was so delicious that I went to bed dreaming about it and promising that I’d have it again the next chance I got.
Shortly afterwards, I made sautéed garlic mushrooms as homework for the culinary program I’ve been pursuing. Again, they were absolutely incredible. Once I got the idea of putting them on top of a crispy crust pizza, I couldn’t shake it.
I’ve eaten more than my fair share of pizza in my life, but I can honestly say that this is one of the best I’ve ever tasted. Shawn declared it “restaurant-worthy” and said it belongs on a menu at a nice gastropub; I agree.
The mushrooms are delicious: Sautéing them with shallot and garlic gives them tons of flavor, but they also get a little crispy around the edges while they’re in the oven. It’s the best of both worlds.
I like to use a mix of mushrooms for the most interest. You can usually find packages of mixed mushrooms that are nice, but I love checking out the bins at Whole Foods. They always have a great variety and since they’re sold loose you only pay for what you need (the unit prices are high, but since mushrooms are so light you’ll only spend a dollar or two.)
The crisp, cracker-like crust is perfect against the meaty mushrooms. The dough is incredibly easy to work with – it rolls out like a dream – and it has a complex flavor with a little bit of sweetness and a touch of acidic tag. And, since it’s made with baking powder instead of yeast, you don’t need to wait for it to rise which means you can have this pizza on the table in under a half hour.
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 cup mixed wild mushrooms (I used crimini, oyster, and chanterelle)
- 3 tablespoon red wine
- 2 tablespoons minced chives
- 2 cups flour
- 2 tablespoons cornstarch
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup plus 2 tablespoons water
- 2 tablespoons + 1 teaspoon olive oil, divided
- 4 ounces fresh mozzarella, shredded
- 4 ounces cheddar cheese, shredded
- Heat oven to 475ºF. If you have a pizza stone or cast iron skillet, place it in the oven now.
- Heat a large skillet over medium heat. Add the shallots and cook until they begin to stick, 2-3 minutes. Add the garlic and mushrooms. Stir well until the mushrooms also begin to stick, but do not let them burn. You should see some color on the bottom of the pan.
- Add the wine and stir to release the browned bits from the pan. Sauté until the mushrooms have released their liquid and the pan is almost dry, about 4 minutes. Stir in the chives. Set aside.
- To make the crust, combine the flour, cornstarch, sugar, baking powder, and salt in a large mixing bowl. Stir in the water and 2 tablespoons olive oil. Knead a few times, until the dough comes together. Split in half.
- On a floured surface, roll half of the dough into a 9-inch circle. Brush with the remaining olive oil. Top with half the cheese and half of the mushrooms. Repeat with remaining ingredients.
- Cook the pizzas on the preheated stone or skillet (if using) or on a heavy baking sheet for 9-11 minutes, or until the crust is crispy and the cheese is melted.
- Let the pizzas cool for 2-3 minutes, then cut into 8 slices.
Crispy pizza crust adapted from Vanilla Bean Baking.