Oxmoor House
Hands-on Time
29 Mins
Total Time
1 Hour 43 Mins
4 servings (serving size: 2 wedges)

Cremini and portobellos are actually the same mushroom; portobellos are the mature form. Marry them with a whole-wheat crust for a pizza with earthy, nutty flavor.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Place pizza crust on a baking sheet coated with cooking spray. Bake at 375° for 5 minutes. Remove crust from oven (do not turn oven off); set crust aside.

Step 3

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add 1 teaspoon oil to pan, swirling to coat. Add mushrooms to pan; sauté 8 minutes or until moisture evaporates. Stir in thyme; spoon mushroom mixture into a bowl.

Step 4

Add remaining 1/2 teaspoon oil to pan, and reduce heat to medium. Add garlic to pan; cook 45 seconds. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; cook 2 minutes or until thick, stirring constantly. Add Asiago and pepper, stirring until cheese melts.

Step 5

Spread sauce over crust, leaving a 1/2-inch border. Top evenly with mushroom mixture, tomato slices, and mozzarella. Bake at 375° for 10 minutes or until cheese melts and begins to brown. Cut pizza into 8 wedges.

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Ratings & Reviews

Tasty but soggy

January 09, 2016
We liked the flavor of this pizza but the center of the crust wound up kind of soggy even though I cooked off all the liquid off the mushrooms first.  CL has better pizza recipes out there.  We'll stick with those.

tara31's Review

April 23, 2010
Yummy! I used buttons and portobellos, doubled the garlic, almond milk, soy mozzarella to cut fat and dried thyme. Super easy and very tasty!

liz581's Review

October 22, 2009
I like this, my DH loves it. It is good, fast, and interesting. We make it once every couple months. Not much more to say about it, except that it pairs nicely with a nice salad to round out dinner. I made my own crust, but didn't change anything else.

Saecca's Review

April 24, 2009
The white sauce, I agree, needed a little more spicing up. I would say more seasoning or some nutmeg. My husband loved it, but recommended spinach or chicken to add that little extra kick. It is easy to make, and cooks up great on a pizza stone. I actually made two pizzas from the recipe. It also looks pretty impressive-- like you bought gourmet pizza!

falljunelaker's Review

March 31, 2009
This was a nice, creamy pizza, but mild in flavor, so if you like strong flavors or spicness like we do, you need to add something to give it a kick. Our Boboli crust didn't turn out crispy for some reason. Definitely worth making again.

cefriddell's Review

March 12, 2009
This pizza turned out great! My husband and 2 year old daughter ate it heartily. I, however, made my own whole wheat crust since I had the time.

Loves2Swim's Review

February 15, 2009
Excellent. We made this as well as a full-fat pizza and this one won hands down!

GlamGirl's Review

February 12, 2009
This was good, but not great. I thought it was too 'slippery' to eat. The asiago was delish tho. I'd have to play with it to make it easier to handle.

Suzycb's Review

January 09, 2009
Wow, crazy delicious, and really speedy to put together on a weeknight. This one is a keeper. I made it on two small Bobolis (all they had at my grocery store) and used pecorino romano instead of asiago.

Pepita's Review

January 08, 2009
Somehow my mushrooms didn't come out with a lot of flavor. I might roast them next time instead of sauteeing. I used Parmesan b/c I had it on hand - not bad.