Mushroom Pizza

Mushroom Pizza

A slice of this homemade pizza is just enough to tide guests over until supper is ready. Serve two slices with a tossed green salad as a light dinner. Prepare the topping while the dough rises.

  • Yield: 12 servings (serving size: 1 wedge)


  • none Dough:
  • 1 none package dry yeast (about 2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1 cup warm water (100° to 110°)
  • 2 1/4 cups all-purpose flour (about 10 ounces), divided
  • 1/4 cup whole wheat flour (about 1 ounce)
  • 1/4 cup yellow cornmeal
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • none Cooking spray
  • none Mushroom topping:
  • 2 teaspoons olive oil
  • 6 cups sliced cremini mushrooms (about 1 pound)
  • 2 cups thinly sliced onion (about 1 large)
  • 1 none garlic clove, minced
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • none Remaining ingredients:
  • 1 tablespoon yellow cornmeal
  • 1/2 cup (2 ounces) shredded Fontina cheese
  • 3 tablespoons chopped fresh parsley


To prepare dough, dissolve yeast and sugar in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour, whole wheat flour, 1/4 cup cornmeal, 1 teaspoon salt, and 1 teaspoon oil to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

To prepare topping, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and garlic; sauté 8 minutes or until mushrooms are tender and liquid almost evaporates. Remove from heat; stir in thyme and 1/2 teaspoon salt.

Preheat oven to 475°.

Punch dough down; cover and let rest 5 minutes. Roll dough into a 13-inch round on a lightly floured surface. Lightly coat a large baking sheet with cooking spray, and sprinkle with 1 tablespoon cornmeal. Place dough on baking sheet. Spread mushroom mixture over dough, leaving a 1-inch border; sprinkle with cheese. Bake at 475° on bottom rack of oven 13 minutes or until crust is lightly brown and cheese melts. Sprinkle with parsley. Cut into 12 wedges. Serve warm or cold.

Nutritional Information

Amount per serving
  • Calories: 149none
  • Calories from fat: 18%
  • Fat: 3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.6g
  • Carbohydrate: 25.5g
  • Fiber: 1.8g
  • Cholesterol: 5mg
  • Iron: 1.7mg
  • Sodium: 337mg
  • Calcium: 42mg

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Mushroom Pizza Recipe