Mushroom, Mozzarella, and Cherry Tomato Pizza
A mix of white button and cremini mushrooms brings excitement to this pizza, making every bite a little bit different. Add a layer of color with a blend of cherry tomatoes, while the smoked mozzarella echoes the earthiness of the sautéed mushrooms.
Recipe courtesy of Katie Workman of The Mom 100.
- 1 tablespoon olive oil
- 8 ounces sliced and cleaned mixed mushrooms
- Kosher salt and freshly ground pepper to taste
- 12 ounces pound pizza dough, at room temperature (see Note)
- About 1 tablespoon cornmeal or all-purpose flour
- 1/3 cup jarred pizza or tomato sauce
- 1 cup shredded fresh mozzarella
- 1/2 cup shredded smoked mozzarella
- 1 pint cherry or grape tomatoes, halved
- 1/2 teaspoon dried oregano leaves
- Place a baking sheet in the oven and preheat it to 450°F.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper and sauté for about 8 minutes until they are tender and lightly browned around the edges. Turn onto a plate.
- Sprinkle the cornmeal or flour fairly generously on a flat cutting board or a pizza peel if you have one, and pat the dough into a circle about 8 inches in diameter. Let it sit for another 10 minutes, then stretch it a bit further, into a 10-inch circle.
- Top the pizza with the tomato sauce, leaving a narrow border around the edges. Sprinkle the two different mozzarellas evenly over the sauce. Sprinkle the sautéed mushrooms over and distribute the cherry tomatoes, cut side down. Sprinkle with the oregano and season with salt and pepper.
- Transfer the pizza to the hot baking sheet using the peel or cutting board using a swift motion to slide the pizza onto the sheet. Place the pan back into the oven and bake for about 12 to 15 minutes, until the dough is golden brown and cooked through, the tomatoes are slightly collapsed, and the cheese is melted.
- Remove the pizza from the oven and place on a serving board or a pizza peel. Let it sit for 2 minutes before cutting into pieces to serve.
You can use any store-bought pizza dough, which is available at many supermarkets, and also can be bought at a pizzeria. If you can find the super-convenient type that is rolled up in a tube on parchment paper in the dairy aisle, that saves you a bit of stretching and pulling, and that can be rolled out right on a baking sheet.
If you like this, try these:
Sheet Pan Mushroom Fajitas from Chelsey Amer, MS, RD are a Mexican-inspired one-pan meal that’s simple, delicious, and nutritious for the entire family to enjoy.view Recipe
Mushrooms will become your new favorite snack with this vegetarian jerky recipe from Chelsey Amer, MS, RD!view Recipe
Add a creative twist to your meal with these vegetarian scallops made from trumpet mushrooms. The mushroom scallops are browned and cooked until tender. A drizzle of nutty, caramelized brown butter and vibrant thyme send them over the top!view Recipe