Best Exotic Mushroom Pizza Recipes

31 Best Mushroom Pizza Recipes image

Provided by Bella Bacinos

Number Of Ingredients 31

Mushroom Pepperoni Pizza
White Mushroom Pizza
Homemade Sausage And Mushroom Pizza
Goat Cheese Mushroom Pizza
Flavorzzz Mushroom Pizza
Caramelized Onion + Mushroom Pizza
Food Talks Cheese + Mushroom Pizza
Allie's Mushroom Pizza
Sweet Chili Chicken Mushroom Bacon Pizza
Pepperoni Portobello Pizza
Funghi Pizza Bianca
Wild Mushroom Pizza
Bon Gappetit N'Oven Mushroom Pizza
Arugula Mushroom Pizza
Etc Hotels Funghi Pizza
Epicurious Winy White Pizza
Fresh Fungi Pizza
Mini Mushroom Pizza
Alfredo-Style Mushroom Pizza
Garlic Mushroom Pizza
Chicken Tikka Mushroom Pizza
Cheesy Mushroom Pepperoni Pizza
Asifa's Mushroom Pizza
Nutty Blue Cheese Mushroom Pizza
Hafsa's Thick-Crust Mushroom Pizza
Portobello Red Pepper Pizza
Amy's Sausage Mushroom Pizza
White Pizza With Baby Bella Mushrooms
Homemade Cheesy Mushroom Pizza
Exotic Mushroom Pizza
Dr. Gundry's Mushroom Pizza

Steps:

Nutrition Facts :

Wild Mushroom Pizza image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 29

1 recipe Basic Pizza Dough, recipe follows
1/2 cup My Marinara Sauce, recipe follows
10 ounces mixed exotic mushrooms (shiitake, oyster, any wild mushrooms available), chopped
2 tablespoons olive oil
8 garlic cloves, roasted
3 ounces Gruyere cheese
3 ounces Parmesan cheese, grated
3 ounces Swiss cheese, grated
1 package yeast
1/2 teaspoon sugar
3/4 cup warm water
2 cups allpurpose flour
Dash of salt
2 tablespoons olive oil
1 medium to large onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
4 tablespoons olive oil
1 (4ounce) can mushroom pieces, drained
1 (24ounce) can whole tomatoes, chopped, juice reserved
1 pound fresh tomatoes, diced
1 (4ounce) can ripe olives, diced
1 (6ounce) can tomato paste
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 bay leaves

Steps:

Preheat oven to 400 degrees F. Prepare pizza dough and roll it out to fit a 14inch pan. Spread My Marinara over the dough. In a skillet, saute the mushrooms in the olive oil. Spread the mushrooms on top of the sauce and cover them with dollops of the roasted garlic. Sprinkle all over with the cheeses and bake until all of the cheese melts, about 15 minutes.
Mix the yeast, sugar and water in a small bowl. Proof the yeast by letting it stand 5 to 10 minutes until bubbles form. Sift the flour and salt into a large mixing bowl. Add the oil and yeast mixture to the dry ingredients. With a wooden spoon, mix thoroughly until the dough is smooth. After the dough forms, continue kneading and working until all of the flour is incorporated and the texture is smooth. Let the dough rest in an oiled mixing bowl for 20 to 30 minutes. Punch down before rolling.
Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving.