Mushroom Pizza Recipe with Garlic and Sage
For all my mushroom lovers, this easy mushroom pizza is for you. Loaded with flavor-packed sautéed garlicky mushrooms, finely chopped fresh sage, and cheesy pizza mozzarella rounds.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 9 pizza
- 1 pizza dough recipe for one 9 inch pizza*
- 454 grams cremini, white button, or baby portobello mushrooms washed, stems trimmed, sliced 1/8 inch thick
- 1 clove garlic
- 2 tbsp butter
- fresh sage leaves finely chopped
- 1 tsp olive oil
- Pizza mozzarella sliced 1/8 inch thick rounds (I use half of a 340 gram mozzarella ball)
- kosher salt and fresh pepper to taste
Prepare pizza dough recipe (if making homemade). See notes below.
Clean mushrooms, trim stems, pat dry and slice into 1/8 inch slices.
In a large stove top pan on medium-high heat, add butter and minced garlic.
Add in 3/4 of the mushrooms. Keep a small handful of uncooked mushrooms aside. Add a generous pinch of kosher salt, fresh pepper and a pinch of finely chopped sage (1/4 tsp). Cook, stirring occasionally for 5-10 minutes until any excess water released has cooked off and the mushrooms are just beginning to crisp and brown.
Meanwhile, preheat oven to 425 degrees and slice pizza mozzarella ball into 1/8 inch thick rounds. Set aside for assembly.
Place pizza dough on an olive oil greased baking sheet (or pizza stone).
In a small bowl, mix 1 tsp of olive oil with 1/2 tsp finely chopped sage. Pour onto the pizza dough and use a brush or your fingers to coat the dough, all the way to the edges.
Evenly spread most of the cooked mushrooms over the dough. Place pizza mozzarella over top (spread out for max coverage). Sprinkle the remaining cooked and uncooked mushrooms over top and garnish with another 1/2 tsp of chopped sage.
Bake at 425 for 15-20 minutes, until golden and bubbling.
I use this pizza dough recipe from Ricardo all the time. It's fast and simple.
NOTE: This recipe makes enough dough for two 9-inch pizzas, and the recipe above is for one 9-inch pizza, so be sure to double the mushrooms, cheese, and sauce if making the dough recipe below.
- 2 cups all-purpose flour (plus more when kneading)
- 1 tsp salt
- 1 cup warm water very warm, but not scalding
- 1 tsp quick active yeast
- 1 tsp sugar
- In a large mixing bowl, whisk flour and salt.
- In a small bowl, stir together warm water, yeast, and sugar. Let sit for 5 minutes—the yeast should bloom.
- Add water mixture slowly to the flour stirring with a wooden spoon until a dough begins to form.
- At this point, tip the dough onto a lightly floured surface and knead until a smooth ball is formed. You'll need to sprinkle in extra flour to reach the perfect consistency (this usually amounts to an extra 1/4 cup of flour).
- NOTE: The dough should feel smooth, be easy to handle, no longer sticky and not dry.
- Place in a well-oiled bowl, cover with a clean tea towel and place somewhere warm to rise for at least 30 minutes. I stick my dough in the microwave with a mug of boiling water.
- Tip dough onto a floured surface and roll out into a large rectangle, the size of your baking sheet. Carefully transfer the rolled out dough onto the well greased baking sheet.