Mushroom Pizza

Preparation info

  • Difficulty


  • Makes


    11- by 17 inch

Appears in

When wild mushrooms are in season, this is the pizza to serve. Porcini or chanterelles alone, or combined with our cultivated mushrooms, sautéed and seasoned with garlic and thyme, need very little in the way of adornment. You can add strips of prosciutto or rendered pancetta, some sautéed red onions and a little Parmesan, but be careful not to overpower the mushroom flavor.


  • 2 to 3 tablespoons olive oil plus oil for brushing
  • 2 to 3 cups sliced (¼ inch) chanterelle mushrooms, brushed clean of dirt, or ½ cup sliced chanterelle mushrooms plus ½ cup sliced (inch) cultivated mushrooms
  • 1 tablespoon finely minced garlic
  • 2 teaspoons chopped fresh thyme
  • Salt and freshly ground pepper
  • 1 red onion, sliced ¼ inch thick
  • Basic Pizza Dough
  • ½ cup grated mozzarella cheese
  • ½ cup rendered pancetta or strips of prosciutto (optional)
  • 2 to 3 tablespoons grated Parmesan cheese



Heat the olive oil in a large sauté pan or skillet over medium heat. Add the mushrooms and sauté quickly until tender, about 4 minutes. Lower heat and add about half of the garlic and all of the thyme. Cook 1 minute longer, season with salt and pepper, and then remove the mushrooms with a slotted spoon and set aside. Then quickly sauté the onion in the oil remaining in the pan until crisp-tender, 5 to 7 minutes.

Preheat the oven to 475 degrees. Prepare 1 11- by 17-inch rectangular crust or 2 9-inch round crusts. Mix the remaining garlic with a little oil, and brush over the crust(s). Sprinkle the mozzarella cheese over the crust to anchor the mushrooms. Then arrange the onion, mushrooms, and pancetta or prosciutto, if using, on top. Transfer to the oven and bake until golden brown, 12 to 15 minutes. Sprinkle with the Parmesan cheese and brush the crust with a little oil.