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.