Pizza with mushrooms
Origin of the recipe
Mushroom pizza is one of the most popular options in Italian cuisine, especially in the regions of Northern Italy, where mushrooms grow in abundance. Traditionally, this pizza is made with yeast dough and tomato sauce, mozzarella, and fresh button mushrooms or wild mushrooms. Interesting fact: in Naples, the birthplace of pizza, mushroom toppings appeared later than the classic Margherita or Quattro Stagliato, but quickly gained popularity for their delicate flavor and heartiness. Today, it is a favorite family dinner dish—it combines simplicity with rich flavor.
What do you need for cooking?
Ingredients
For the test:
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Warm water
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Dry yeast
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Flour
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Salt
For the filling:
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Tomato paste
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Champignons
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Tomato
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Grated cheese (such as cheddar or a blend)
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Mozzarella cheese
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Italian herbs
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Salt and pepper
Kitchen utensils
- Knife
- Board
- Spoon
- rolling pin
- Towel
- Fork
- deep bowl
- 28 cm baking pan
Step-by-step recipe
Step 1:
Pour warm water into a measuring cup, add dry yeast, stir and leave for 5 minutes until foam appears - this is a test of yeast activity.
Step 2:
Pour flour into a metal bowl, add salt, stir and make a well.
Step 3:
Pour half of the yeast mixture, gently folding it into the flour from the edges of the well. Then pour in the remaining yeast mixture.
Step 4:
Stir with a spoon until a lumpy mixture forms.
Step 5:
Place the dough on a floured surface and knead by hand for 5–7 minutes until smooth and elastic.
Step 6:
Form a ball, place in a clean bowl, cover with a towel and leave in a warm place for 2 hours – the dough should double in size.
Step 7:
After rising, divide the dough in half (take 1/2 of the part), roll it out into a circle with your hands and place it in the pan.
Step 8:
Apply tomato paste, spread evenly over the dough with a spoon.
Step 9:
Place boiled mushrooms (champignons) and tomatoes.
Step 10:
Sprinkle with cheese, add pieces of mozzarella, drizzle with olive oil, sprinkle with Italian herbs.
Step 11:
Bake in the oven at 220°C for 7-10 minutes, until the crust is golden brown and the cheese is melted.
Step 12:
Cool for 2-3 minutes, slice and serve.
Cooking tips
To prevent the mushrooms from releasing juice, fry them in a pan before adding them—the recipe calls for boiled mushrooms, but fried mushrooms give a richer flavor.
Use only fresh tomatoes—they're softer and won't make the dough soggy like canned ones.
If the dough is too sticky, add 10–20 g of flour, but don’t overdo it: too much flour makes the dough tough.
Before rolling out the pan, grease it with butter or sprinkle it with flour - this will prevent sticking.
For a crispy crust, bake on the bottom rack of the oven for the first 5 minutes, then move it up to brown the cheese.
Check the dough's readiness: if, when you press on it, your finger leaves a mark that slowly returns, the dough is ready for rolling.
