Garlic mushroom pizza bianca is a wonderful and beautiful pizza recipe that has no tomato sauce. This pizza is topped with mushrooms, garlic, and freshly cracked black pepper that has been sautéed in butter. On pizza night, serve this creative pizza bianca as a twist on the traditional mushroom pizza with tomato sauce.
After cheese, mushrooms are definitely my favorite pizza topping. Actually, mushrooms and cheese will suffice. No tomato sauce. I adore bianca pizza! There is nothing I dislike about tomato sauce, and I will never refuse a basic pizza, but white pizzas always seem more exclusive.
As tomato sauce is the norm, many pizza restaurants list pizzas without tomato sauce separately. Anything on the pizza bianca menu always feels more opulent. And so does this white pizza with garlic mushrooms. This pizza is topped with mozzarella and baby bella mushrooms prepared in garlic butter. a dash of black pepper and some fresh chives for color. Simple but lovely.
Ingredients and substitutions
I’ve used baby bella mushrooms, often known as cremini, but you may use any type of mushroom you choose. Since they will be seasoned with garlic, you can use inexpensive button mushrooms rather than more expensive varieties.
This is a vegetarian pizza! To make this dish vegan, sauté the mushrooms and garlic in plant-based butter and replace the dairy mozzarella with a vegan cheese alternative that is suitable for pizza (you want it to melt nicely and have a stringy texture).
In this recipe, I use handmade pizza dough, but you can use your preferred store-bought pizza dough if you don’t have time to make your own. Nonetheless, if you want to prepare your dough from scratch, you can use my simple pizza dough recipe or experiment with a long fermentation using my poolish pizza recipe.
Black pepper pairs well with the mushroom and garlic flavors, while chives serve mostly as a garnish. If you dislike them, you may skip them.
Step-by-step instructions
- Clean the mushrooms and slice them into 1 mm slices. Peel and chop the garlic cloves.
- Melt the butter in a pan over medium heat, then stir in the minced garlic. Add the sliced mushrooms after half a minute of cooking. Stir to distribute the butter and garlic, then sauté for 3 to 4 minutes while stirring occasionally. Add a pinch of salt, toss to distribute, and then remove the dish from the heat.
- Stretch the pizza dough into a round shape and set it on a semolina-dusted pizza peel. The mozzarella is grated and spread over the pizza dough. Ensure that the sautéed mushrooms and garlic are evenly distributed over the pizza. Bake at 250°C (480°F) for eight to ten minutes, or until the cheese has melted and the edges are golden brown.
Garlic mushroom pizza tips
Before adding them to the pizza, sautéing the major components gives a more harmonized flavor profile. On pizza, uncooked garlic may be overbearing. Its flavor is transmitted to the mushrooms through a brief sauté with the mushrooms. Thus, the mushrooms remain the main attraction, complemented but not overshadowed by the garlic.
Always cook mushrooms before to including them on pizza. While raw mushrooms can be used as a pizza topping, I would not recommend using them as the major element. Precooking mushrooms prevents them from becoming dry. In contrast, sautéing the mushrooms in butter concentrates their flavor, which is further enhanced by the addition of garlic.
Both fresh and reheated pizza tastes delicious. Got leftovers? Good! They should be reheated in a skillet with minimum of vegetable oil. Keep the pizza covered and on a medium heat setting. The oil on the bottom will contribute to a crispy bottom, whereas the lid will retain moisture for a luscious topping. Monitor it occasionally and reduce the heat as necessary to prevent the bottom from burning.
Ingredients
- 1 ball pizza dough you can use this pizza dough recipe
- 125 g mozzarella aka 1 ball of fresh mozzarella
- 100 g mushrooms baby bella (cremini) or button
- 1 clove garlic
- 20 g butter
- black pepper freshly-cracked
- salt to taste
- fresh chives for garnish optional
Instructions
- Clean the mushrooms and slice them into 1 mm slices. Peel and chop the garlic cloves.
- In a skillet over medium heat, melt the butter and sauté the minced garlic for 30 seconds. Stir in the mushrooms and cook for 3 to 4 minutes. Add a pinch of the salt, mix, and remove the dish from the heat.
- Stretch the pizza dough into a round shape and set it on a semolina-dusted pizza peel. Garnish pizza dough with mozzarella cheese, mushrooms, and garlic that have been sautéed. Finally, sprinkle with freshly cracked black pepper.
- Bake for 8 to 10 minutes at 250°C (480°F) or until the cheese has melted and the edges are golden brown. Remove from the oven and sprinkle with fresh chives (optional).
Notes
- Before adding them to the pizza, sautéing the major components gives a more harmonized flavor profile. Precooking mushrooms prevents them from becoming dry. On pizza, uncooked garlic may be overbearing. Its flavor is transmitted to the mushrooms through a brief sauté with the mushrooms.
- In a skillet with a minimum amount of vegetable oil, reheat any leftovers. Keep the pizza covered and on a medium heat setting. The oil on the bottom will contribute to the crispiness of the bottom, while the lock will contain moisture for a luscious topping. Monitor it occasionally and reduce the heat as necessary to prevent the bottom from burning.
- Please note that the following nutritional information was generated by an online calculator and is intended for reference purposes only.
Read Also:- Mixed Mushroom Pizza