These fresh Salmon Croquettes are baked until golden brown, or fried until golden and crispy! Perfectly crispy on the outside and flavorful on the inside, they are great served as an appetizer or as a light meal with a simple side salad.
These fresh Salmon Croquettes are baked until golden brown, or fried until golden and crispy! Perfectly crispy on the outside and flavorful on the inside, they are great served as an appetizer or as a light meal with a simple side salad.
This mushroom pizza is a pie everyone raves about! It’s covered with mozzarella cheese, goat cheese, savory sauteed mushrooms, and…
This mushroom pizza is a pie everyone raves about! It’s covered with mozzarella cheese, goat cheese, savory sauteed mushrooms, and fresh herbs. Here’s how to make this next level pizza recipe at home.
Why we love this recipe
Mushroom lovers: you’re in for a treat this this one! When Alex and I went to Big Sur, California last year, we had one incredible mushroom pizza with a breathtaking mountain view. It tasted so good, we knew we needed to recreate a version for you!
Our spin on that mushroom pizza is a white pizza (meaning no tomato sauce) topped with gooey mozzarella cheese, tangy goat cheese dollops, savory sauteed mushrooms, and a handful of fresh herbs. It truly is the best mushroom pizza we’ve had: and we can’t wait to share the recipe with you.
Best types of mushrooms for pizza
What kind of mushrooms go on pizza? Literally any kind of fresh mushroom will work here, but not canned.
Avoid canned. Those slimy shrooms in a can are not recommended on pizza: stick to fresh sauteed mushrooms.
Avoid raw mushrooms on pizza. When put into a hot oven, mushrooms dry out and become shriveled in the high heat. To eat mushrooms on pizza, always sauté them first.
Tips for making mushroom pizza
This mushroom pizza is a white pizza, meaning there is no tomato sauce! Of course, you can add tomato sauce if you’d like: our fan-favorite pizza sauce takes 5 minutes and has loads of flavor. Here are a few tips for this pie:
Mushroom pizza is great with or without tomato sauce. Traditionally, an Italian white pizza is anything without tomato sauce: we start ours by brushing the crust with olive oil. Then add the cheese and toppings! You can add pizza sauce if you prefer.
Sauté the mushrooms with herbs and lemon juice. Sautéing makes sure the mushrooms are juicy and seasoned. This one adds some chopped fresh herbs and a little lemon juice for next-level flavor.
Add goat cheese for creaminess. Dollops of goat cheese are required, in our opinion: they add a creamy texture and a tangy pop to the flavor.
Notes on fresh herbs
For this recipe, we used a mixture of thyme, oregano, and chives: but you could use any that you like. Of course basil would be a natural option, or a small amount of chopped rosemary! Just be sure to use rosemary in moderation: it has a very strong flavor.
We love to grow our own fresh herbs: we find one of the most satisfying things is to run out to the garden and harvest a few! You don’t even need garden space: you can just grow herbs in pots as long as you have a sunny ledge. For all of our tips on fresh herbs, see this post on How to Grow Herbs.
Dietary notes
This mushroom pizza is vegetarian.
More pizza recipes
If you’re a pizza lover like we are, here are a few more pizza recipes you’ll love:
Prepare the toppings: Clean the mushrooms and slice them. In a saute pan or skillet, heat the 1 tablespoon olive oil to medium high heat. Add the mushrooms, chopped herbs, and ¼ teaspoon kosher salt and cook for about 5 minutes, stirring occasionally. When mushrooms are tender, reduce the heat to low, add lemon juice. Remove from the heat.
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Brush a thin layer of olive oil onto the crust. Then top with the mozzarella cheese in an even layer, then the cooked mushrooms, and crumbles of goat cheese. Garnish with the chopped chives and additional thyme sprigs. Sprinkle with 1 pinch kosher salt.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.
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