Easy Homemade Mushroom Pizza
I just *had* to put the word “easy” in the title of this recipe because I didn’t want you to see “homemade pizza” and hurriedly scroll past this recipe while filled with fear. Yes, homemade pizza can seem like an event that takes a lot of time, effort and energy. But I am here to encourage you to start having casual pizza nights at home because guess what?! Pizza dough incorporates just a few pantry staples that you probably have! You also don’t need anything fancy to whip it up. And the amount of time it takes to make your own pizza is probably around the same time it would take for you to ask all your family members what they want, place the order and then get the delivery to your door. So please, take a breath and know that you’ve got this and we are going to make the most delicious homemade pizza tonight! Wooohooo! AND, if you f*ck it up…well, you’re still going to have carbs, cheese and sauce. So wooohooo two times over!!!
As if it doesn’t get better than this….I also have a video tutorial from my own casual pizza night so you can follow along with every single step.
For the record, I’m making a mushroom pizza (as per the title) but you can really make this pizza dough and top it with whatever you want. That’s why I’ve separated the two recipes for the dough and the mushrooms.
If you do want to make mushroom pizza, wowwww you have an ABUNDANCE of shrooms to choose from! I was lucky enough to get chestnut mushrooms at our local farmers market and if you can get your hands on those…PLEASE do. They are glorious paired with cheese. If you can’t, I would go with shiitake or porcini, which you can usually find at a grocery store. Honestly though, any mushroom that you like and that you can find will receive this cooking technique well. If you want to use portobello, just cut it up into smaller pieces that would be consistent with Shitake mushrooms slices.
Easy Basic Pizza Dough
- 1 1/2 cups all-purpose flour
- 3/4 tsp fine kosher salt
- 4 tsp instant yeast
- 3/4 cup water at the temperature recommended by your instant yeast packaging - mine was 125 degrees F.
- Olive oil
- Sift the flour into a mixing bowl. Add the salt and lightly whisk together until incorporated. Add the instant yeast and whisk together.
- Measure the water in a liquid measuring cup and make sure it's at the temperature called for by the instant yeast packet. Pour the water into the bowl with the dry ingredients. Wtih a large spoon or rubber spatula, combine the water into the dry ingredients to form a cohesive "blob."
- Transfer this dough to a work surface and knead for 10 minutes, until soft, pillowy and elastic. See notes below for how the texture should feel and what to do if it's too dry or wet!
- Pour 1-2 tbsp of olive oil into a large mixing bowl and rub it all along the sides and bottom of the bowl. Place the dough in the center of the bowl and cover it with cling wrap or a lightly damp towel.
- You have two options for this next step: you can let the dough rise naturally for 3 hours until doubled in size. Or, preheat your oven to 450 degrees and then set the bowl right next to the stove top to absorb some residual heat and "create" a warmer climate in your home to help your dough rise faster. If you go with this method, your dough should rise in about 1 hour or 1 hour and 30 minutes. Use this time to prep your toppings: sauté your mushrooms, make your sauce, grate the cheese, etc.
- 30 minutes before your dough is done rising, preheat the oven to 500 degrees (or the highest that your oven allows.) Place a large sheet pan onto the top rack of the oven to get as hot as possible.
- Once the dough has doubled in size, remove it from the bowl and flatten it with your hands in the center, pushing it around to the edges to form your crust. You can continue flattening with your hands or use a rolling pin to roll it as thin as you would like. Keep the rust about 1- 1/2 inches thick and make sure the rest is thin for the best results.
- Remove the sheet pan from the oven and place it onto your stove top. Generously drizzle olive oil onto the sheet pan. Then, carefully transfer the pizza dough onto the hot sheet pan. It will start to cook the second you put it on there (that's what you want!) so don't touch or move it once it's in position.
- Pour a generous amount of sauce onto the center of the pizza dough and spread it around with the back of your spoon or ladel, leaving about 1- 1/2 inches for the crust.
- Then, top with cheese, red wine glazed mushrooms (recipe below) and whatever else makes you happy!
- Put the pan into the oven on the top rack and bake for 10-12 minutes, until golden brown to your liking. Remove from the heat and wait 2-5 minutes before slicing. Enjoy!
- 4 cups mushrooms of your choice sliced to your liking, if needed
- Olive oil
- Fine kosher s`alt
- 1/3 cup red wine, red wine vinegar, balsamic vinegar or sherry vinegar
- Heat a skillet on high heat and season generously with olive oil so that the bottom of the pan is generously coated. Place the mushrooms into the pan and season with 2-3 pinches of kosher salt. Let the mushrooms cook for 1-2 minutes until golden brown on one side. Toss the mushrooms and continue to let them cook until golden brown on all sides and crispy, about 5 more minutes. Adjust the heat to medium low, pour the red wine (or liquid of your choice) into the pan and toss with the mushrooms. Let them cook for 1-2 minutes until the wine is cooked off and the mushrooms are fully coated in the glaze. Remove them from the heat and serve however you want.