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This mushroom pizza is a white pizza that’s covered with mozzarella cheese, goat cheese, and fresh herbs. It’s perfection!

Mushroom pizza
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Please tell us you are a mushroom lover? When Alex and I went to Big Sur, California last year, we had one incredible mushroom pizza with a breathtaking mountain view. And it tasted so good, we knew we needed to recreate a version for our blog! Our rendition of this pizza is pretty different from the original, but it tastes fantastic: and looks just like the one we had there! It’s a white pizza — meaning no tomato sauce — and of course we couldn’t resisting adding tangy goat cheese dollops. Keep reading for the recipe and all our secrets to the best mushroom pizza!

Want a side with that? Try one of our 10 Best Sides to Go with Pizza.

Mushroom Pizza with Herbs

How to become a mushroom lover (gradually!)

Let’s start by talking about mushrooms. I used to be a passionate mushroom hater. Yep, I didn’t give them a chance until I was well into my 20’s. But I decided to give giant meaty portobellos a chance. After that, I gradually snowballed into eating all the mushroom recipes. I’ve since learned these fungi are key in bringing a savory, meaty umami flavor to recipes. Now I’m officially a passionate mushroom fan! (Oh, and also a huge fan of truffles! Try this Truffle Pizza to have your mind blown. Or Truffle Fries…)

What kind of mushrooms on pizza?

Now, what kind of mushrooms go on pizza? Literally any kind of fresh mushroom will work here, but not canned. Here’s a few notes on the right ones to add:

  • Use fresh mushrooms, mixed varieties if you’d like. This recipe uses a mix of fresh mushrooms for texture contrasts. We typically use whatever our local grocery has in stock, or stock up at our farmers market. This mushroom pizza has a mix of baby bella (aka cremini) and shiitake mushrooms, but feel free to try oyster, strips of portobello, or white button.
  • Don’t use canned! What kind of mushroom should not go on pizza? Canned. Those slimy ‘shrooms in a can are what caused my 20 plus years of irrational dislike. They’re absolutely not recommended on pizza!
  • Don’t use raw! Can you use raw mushrooms on pizza? Definitely not. When put into a hot oven, they dry out and become shriveled in the high heat. To eat mushrooms on pizza, saute them first. This recipe calls for sauteing them with fresh herbs and adding a spritz of lemon juice at the end. It’s pretty heavenly!
Mushroom pizza | White pizza

Tips for making mushroom pizza

This mushroom pizza is a white pizza, meaning there is no tomato sauce! Of course, you could use tomato sauce if you’d like: because who’s going to argue with that! Our Easy Pizza Sauce is our tried and true method for an Italian-style pizza sauce that will literally blow your mind. (Promise!) But if you’re into the white pizza idea, it’s even easier! Here are a few tips on this mushroom pizza:

  • Do you need a white sauce for white pizza? Not necessarily. Traditionally, an Italian white pizza is truly anything without tomato sauce: so we start ours by brushing the crust with olive oil. Then just add the cheese and toppings!
  • Always always cook mushrooms before topping a pizza! This makes sure they’re perfectly juicy and don’t get dried out. These mushrooms are sliced and sauteed with some chopped fresh herbs, and then sprinkled with a little lemon juice.
  • Add goat cheese for creaminess. Top that dough with mozzarella cheese and mushrooms, dollops of tangy goat cheese (a must), and some more fresh herbs, and you’ve got an incredibly tasty pizza that will wow your friends and family.

Related: Easy Calzone Recipe

How to grow herbs

How to grow fresh herbs

This mushroom pizza recipe uses a handful of fresh herbs: and it’s so much more fun to grow them yourself! We grow herbs all summer long, and it’s one of the most satisfying things to run out to the garden and harvest a few herbs. You don’t even need garden space: you can just grow herbs in pots as long as you have a sunny ledge! And adding herbs to your cooking is a healthy flavor addition, without adding calories.

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: even a small amount of chopped rosemary! Just be sure to use rosemary in moderation: it has a very strong flavor! For all of our tips on fresh herbs, see this post on How to Grow Herbs.

Mushroom pizza

And that’s it: all about mushroom pizza!

Would you try it? Let us know in the comments below if you do: we’d love to hear!

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Mushroom pizza

Mushroom Pizza with Fresh Herbs


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 8 1x

Description

This mushroom pizza is a white pizza that’s covered with mozzarella cheese, goat cheese, and fresh herbs. It’s perfection!


Ingredients

Scale
  • 1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
  • 1 ½ cups sliced mixed mushrooms (such as baby bella aka cremini, button, shiitake, and oyster)
  • 1 tablespoon each finely chopped fresh thyme and oregano, plus more sprigs for topping
  • ¼ teaspoon plus 1 pinch kosher salt, divided
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 tablespoon fresh lemon juice
  • 1 to 2 ounces goat cheese, crumbled
  • ¾ cup shredded mozzarella cheese
  • 1 to 2 tablespoons finely chopped chives
  • Semolina flour or cornmeal, for dusting the pizza peel

Instructions

  1. Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Looking for more pizza recipes?

Outside of this mushroom pizza recipe, here are some of our favorite pizza recipes:

Last updated: January 2020

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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18 Comments

  1. Laurey says:

    Can you bake this in a regular oven.

    1. There are instructions in the recipe card!

  2. Emma says:

    Delicious! I am not a pizza fan and find it hard when we are having homemade pizza’s to find something that I enjoy. I loved this! So easy, really simple ingredients and super yummy. Thanks for sharing your recipe.

  3. Nancy Loubier says:

    Just wondering what the sodium level is on the mushroom pizza. My sister is on a low sodium diet and we love pizza

    1. Sonja Overhiser says:

      We know many people watch their sodium intake closely, so to be extra careful, we don’t include sodium in our recipe information. This is because ingredients like canned tomatoes and cheese can vary in their sodium content, and we wouldn’t want to give you inaccurate info!

      If you want, you can still get an estimated sodium breakdown! Just pop the recipe into this handy website: https://whisk.com/recipe-nutrition-calculator/

      This way you can check with your own ingredients. Thank you for reading!

  4. Anonymous says:

    The fresh lemon is a must
    So delicious and easy to make.






  5. caitlyn Payton says:

    I see your recipe for the Ricotta pizza and was wondering if you think the Shitakes would be good with that or would the Ricotta overtake the flavor?

    1. Alex Overhiser says:

      I think that would be great!

  6. milan says:

    hi i want to make this soon! i was wondering if the calories include your pizza dough recipe :)

    1. Alex Overhiser says:

      Hi! Yes, includes the calories for one dough ball.

      1. milan says:

        just tried it, it’s sooo good!!






  7. Maria I Richardson says:

    This pizza is SOOOOO delicious!!! I have made two of them so far. I love mushrooms and goat cheese so this is right up my alley! Thanks for sharing :)






    1. Alex Overhiser says:

      You’re welcome! Thank you for making.

  8. Tara Luvv says:

    We tried this recipe a few weeks ago and it was a HUGE hit in my home. Especially with my 11 yo. We aren’t big mushroom eaters, but this made us believers that if they are cooked right they are too good. Oh! And try their homemade pizza sauce! Delish!






    1. Alex Overhiser says:

      So glad you enjoyed it! Thanks for making :)

  9. STEPHANIE says:

    I’ve used this recipe twice and will continue to make this pizza!

    1. Alex Overhiser says:

      So glad you enjoy it!

  10. Claudia says:

    Wonderful! I tried the basic pizza dough and the mushrom Pizza!
    I prepped the mushrooms and the dough the evening beforehand – made for a fast dinner.
    I added to one pizza: dried tomatoes, olives and goat brie – outstanding.