Gourmet Mushroom White Pizza
Garlic and Fresh Herbs

A rustic, tomato-free pizza featuring a savory trio of sautéed mushrooms—king oyster, white jade, and button—layered over bubbling mozzarella on a crisp cornmeal-dusted crust.

Ingredients

• 1 whole king oyster mushroom
• 100 g button mushrooms
• 100 g white jade mushrooms
• 1 clove garlic, minced
• 14 red onion, chopped
• 1 tbsp vegetable oil
• to taste sea salt
• to taste black pepper
• 1 sprig fresh parsley, chopped
• 250 g pizza dough
• 1 tbsp cornmeal
• 80 g mozzarella cheese, shredded
• optional parmesan cheese, grated

Instructions

1. 1Slice the king oyster mushrooms

   

   Begin by slicing the king oyster mushrooms into thin, uniform pieces. Using a sharp knife and a steady hand ensures even slices, which will help the mushrooms cook consistently and provide a better texture for the pizza topping.

   Tip: For the best flavor and texture, choose mushrooms that are firm to the touch with smooth, unblemished caps.
2. 2Sauté the aromatics

   

   Heat a small amount of oil in a dark frying pan and add the minced garlic and chopped red onions. Sauté them over medium heat until they become fragrant and just begin to soften, creating a savory foundation for the mushrooms.

   Tip: Be careful not to brown the garlic too much, as it can turn bitter and overpower the delicate flavor of the mushrooms.
3. 3Add the mushrooms to the pan

   

   Toss the fresh white jade mushrooms and sliced button mushrooms into the pan with the aromatic garlic and onion base. Adding them now allows the mushrooms to absorb the oils and flavors as they start to release their moisture.

   Tip: Ensure the mushrooms are dry before adding them to the pan to encourage browning rather than steaming.
4. 4Season with fresh black pepper

   

   Grind fresh black pepper directly over the mushroom mixture in the frying pan. Seasoning at this stage helps to enhance the natural earthiness of the mushrooms and builds a complex flavor profile for the pizza topping.

   Tip: Using freshly ground pepper provides a more potent aroma and a cleaner heat than pre-ground varieties.
5. 5Stir-fry over high heat

   

   Toss the pan vigorously over a high gas flame to stir-fry the mushrooms. The intense heat allows the mushrooms to brown quickly and develop a deep, aromatic flavor while maintaining a pleasant, firm texture.

   Tip: Keep the ingredients moving constantly to ensure even cooking and to prevent the aromatics from burning under the high flame.
6. 6Garnish with fresh parsley

   

   Sprinkle freshly chopped green parsley over the mushrooms and give them one final toss in the pan. The herbs provide a vibrant splash of color and a bright, fresh finish that perfectly balances the savory, roasted notes of the dish.

   Tip: Adding the parsley at the very end of the cooking process preserves its bright green color and delicate, fresh aroma.
7. 7Shape the pizza dough

   

   Take your proofed pizza dough and place it onto a flat surface dusted with yellow cornmeal. Use your fingertips to press and stretch the dough outward into an 8-inch circle, pinching the edges slightly to define the crust and poking the center to degas.

   Tip: Cornmeal not only prevents sticking but also provides a professional, crispy texture and a touch of color to the bottom of your pizza crust.
8. 8Transfer dough to the baking tin

   

   Carefully pick up the flattened pizza crust and transfer it into a round metal baking tin. Ensure it is centered and the edges are evenly distributed against the sides of the pan to maintain a consistent shape during baking.

   Tip: If the dough seems to spring back, let it rest in the tin for five minutes before making a final adjustment to the edges.
9. 9Add the mozzarella cheese

   

   Distribute approximately 80 grams of shredded mozzarella cheese evenly across the pizza dough. Maintain a clean border around the edge of the dough to allow the crust to puff up and brown properly in the oven.

   Tip: For the best melt and flavor, use a whole-milk mozzarella. Avoid pre-shredded varieties if possible, as they often contain anti-clumping agents.
10. 10Add the mushroom topping

    

    Using a spoon, carefully arrange the prepared sautéed mushroom mixture over the layer of shredded cheese. Ensure the mushrooms are spread out evenly so that every bite of the pizza is packed with earthy flavor.

    Tip: Make sure your mushrooms are sautéed until all excess moisture has evaporated; this prevents the pizza from becoming watery in the oven.
11. 11Bake until golden and bubbly

    

    Slide the baking tin into your preheated oven. Bake for 10 to 12 minutes, setting the top heat to 220°C and bottom heat to 200°C until the crust is beautifully golden-brown and the cheese is perfectly melted and bubbling.

    Tip: Preheating your oven thoroughly is essential for a proper rise and a crispy bottom crust.

Storage & Reheating

Burn It Off

Frequently Asked Questions