A delectable pizza topped with goat cheese and four different types of mushrooms. A vegetarian pizza topping that combines the authentic flavor of mushrooms with the subtle tang of goat cheese.
I am a major fan of pizza with mushrooms, and I usually always get pizza with mushrooms when I order pizza. The most popular type of mushroom used as a pizza topping is the button mushroom. In Italy, you can also find pizza topped with porcini, which are often regarded as the finest mushroom delicacy. However, you are not confined to these two options.
There are numerous varieties of mushrooms, and they are all delicious on pizza. Mushrooms’ earthy flavor and meaty texture make them an ideal topping for pizza. especially when cheese is cleverly mixed with it. The following pizza has chanterelles, portobello, shiitake, and oyster mushrooms. Decoratively topped with dollops of creamed fresh goat cheese.
I’ve picked portobello, oyster, shiitake, and chanterelle mushrooms for this pizza, but the toppings are up to you. Other alternatives include penny buns, button mushrooms, pioppini, and morels. On this pizza, nearly all sorts of mushrooms will work well. Therefore, if you cannot obtain chanterelles, for instance, you can substitute them with another type. Or choose three varieties of mushrooms, as long as the total weight is approximately 200 grams.
Some mushrooms may be out of season or difficult to obtain in your area; therefore, you can alternatively use frozen mushrooms. I can purchase bags of frozen mixed mushrooms for soup at my local grocery store. These would also be successful. If purchasing frozen, plan for approximately 250 grams of mixed mushrooms and defrost on paper towel prior to use.
How to make mixed mushroom pizza
- Chop the mushrooms so that the majority of them are of uniform size. You can keep tiny ones intact. In a skillet heated over medium heat, melt the butter. Add the chopped mushrooms and cook for 6-7 minutes, or until the mushrooms’ water has evaporated. Remove the dish from the heat and mix in some salt.
- Extend the pizza dough to the appropriate thickness and put tomato sauce on top, leaving approximately 1 cm of space around the sides. Distribute the mushrooms uniformly throughout the pie.
- Top the pizza with diced mozzarella. Bake at 250°C (480°F) for 8 to 10 minutes, or until the sides and cheese are beautifully browned.
- While the pizza bakes, stir the goat cheese briefly with a little whisk. Transfer to a pastry bag with a star-shaped nozzle. Before serving, remove the pizza from the oven and pipe goat cheese on top so that each piece receives a few mouthfuls.
If you want to prepare everything from scratch, you can use my simple pizza dough recipe for a single pizza. If you are feeding a larger number of people and have time for a lengthy fermentation, you may want to try my poolish pizza dough. Regarding the tomato sauce, here is my preferred pizza sauce. It is simple, foolproof, and requires few ingredients.
Got leftovers? The good news is that pizza tastes fantastic both fresh and reheated. My preferred method of reheating is in a skillet with minimum vegetable oil. Keep the pizza covered and on a medium heat setting. The oil on the bottom will produce a crispy bottom, while the lid will seal in the moisture for a juicy topping. Monitor it occasionally and reduce the heat as necessary to prevent the bottom from burning.
- 1 ball pizza dough homemade or store-bought
- 100 ml pizza sauce
- 125 g mozzarella diced
- 50 g chanterelles
- 50 g oyster mushrooms
- 50 g shiitake
- 1 portobello cap
- 30 g butter
- 30 g fresh goat cheese
- a sprinkle of salt
- Leave the little mushrooms intact while chopping the larger ones. In a skillet heated over medium heat, melt the butter. Add the chopped mushrooms and cook for 6-7 minutes, or until the mushrooms’ water has evaporated. Remove the dish from the heat and mix in some salt.
- Extend pizza dough to the appropriate thickness, then add tomato sauce on top, leaving approximately 1 cm of space around the sides. Distribute the mushrooms uniformly throughout the pie. Top with mozzarella cubes.
- Bake at 250°C (480°F) for 8 to 10 minutes, or until the sides and cheese are beautifully browned. While the pizza bakes, stir the goat cheese briefly with a little whisk. Transfer to a pastry bag with a star-shaped nozzle. As soon as the pizza is removed from the oven, it should be topped with goat cheese using a piping bag.
Read Also:- Pizza Ortolana The Best Vegetarian Pizza