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  • Prep Time 8
  • Cook Time 20
  • Total Time 28 minutes
  • Yield 4 1x
Author Mushroom Council

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.

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  • 1 tablespoon olive oil
  • 8 ounces mushrooms, such as white button or crimini, cleaned and sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound pizza dough, room temperature
  • 1 1/2 cups shredded fresh mozzarella
  • 1 pint cherry or grape tomatoes, halved
  • 2 cloves garlic, minced
  • Chopped fresh oregano, for garnish
  • Chopped fresh basil, for garnish


  1. Place a large baking sheet, upside down, in the oven and preheat to 500°F.
  2. Heat oil in large skillet over medium-high heat. Add mushrooms, season with salt and pepper and cook until light golden-brown and tender, about 5 to 7 minutes. Transfer to a plate and set aside.
  3. On a lightly floured surface, press dough into a 10-inch circle. Transfer dough to parchment-paper-lined pizza peel.
  4. Sprinkle mozzarella evenly over dough, leaving a 1/2-inch border. Top with cooked mushroom and cherry tomatoes and garlic. Season with salt and pepper.
  5. Quickly slide pizza onto prepared baking sheet and bake until dough is golden-brown and cooked through and cheese is melted, about 10 to 13 minutes. Top with oregano and basil. Slice and 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.

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