Mushroom Pizza

by dianuzziello November 4, 2018

November 4, 2018

When I first started to cook, one of the first ‘meals’ I wanted to perfect was pizza. It’s always been one of my favourite foods and I knew I had to one day be known for making a killer pizza! My Italian grandmother really makes the best pizza, but I think I come right after her. 🙂 Although hers is actually made from scratch, I use store bought dough for mine (to me… just as good and less work!) The secret to this killer pizza is frying up the mushrooms with some onion and parsley before baking it. I swear, you won’t regret it!

A few tips before starting:

Let your dough come to room temperature before starting. Just take it out of the fridge, leave it in the bag it comes in, and you’ll notice it will start to rise. I usually take it out 2-3 hours in advance of making my pizza. Makes a huge difference for stretching the dough on the pan!
You can fry up your mushroom mixture well in advance of making the pizza to avoid so many steps. I have done it the night before, let cool, and then stuck it in the fridge until the next day when I need to assemble the pizza.
Make sure to use shortening for the base. I have tried both oil and flower and none allow for a crispy crust like shortening.
You’ll notice that in my ingredients list, I use half of a dough ball. I like my pizza a bit thinner, but feel free to use the whole ball if you want a thicker crust. Just make sure to increase the time you bake it for.

Serves: 4 Prep Time: 30 mins Cooking Time: 13-15 Minutes 13-15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

Half of a store bought pizza dough (I use Molinaro's dough - from Walmart)
Half of a mozzerella ball, shredded
2-3 cups white mushrooms, sliced thin
1 medium yellow onion
Handful of fresh parsley
3 TBSP Extra Virgin Olive Oil
1 TBSP of shortening (for the base of the pizza)
Salt and Pepper

Instructions

Start by prepping the first 5 ingredients on the list. Slice your mushrooms as thin as you can get them, dice up the onion, and chop your fresh parsley.

2. Heat up a frying pan on medium high heat, add extra virgin olive oil and once warm, add in diced onion. Fry for about 3-4 minutes or until starting to brown.

3. Throw in your sliced mushrooms and sauté for about 2 minutes. Then, throw the parsley in. Sauté for another 3-5 minutes, or until they've turned golden. Season with salt and black pepper. One of the best tricks I've learned when frying veggies like this, is to let it sit and do not stir too often. Sometimes it can be very hard, but if you don't touch the mushroom mixture, it will actually brown a bit quicker and it develops a ton more flavour. Once done, turn off heat and set aside.

4. Now onto the dough. I always let it come to room temperature before flattening it (as mentioned above). I used a 12" circular non stick pan. Line the pan with shortening (I use Crisco). I just grab a paper towel, dab it in and spread it along the base. Once done, flatten out your dough. Make sure to start from the centre and work your way out. Because you let your dough come to room temp, it should be easy to move and staying in place. Add mozzarella cheese to base.

5. Once mushroom mixture has cooled enough to move with your hands, add it to the top of the cheese and spread out evenly.

6. Bake at 400 degrees, on the bottom rack, for 6-7 minutes. Once time is done, grab a spatula to the base and ensure nothing is sticking. Transfer to the middle rack, and bake for another 6 minutes. And voila! Your mushroom pizza is complete!