If you want to introduce more vegetables and more vegetarian dishes to the dinner table, you do do a whole lot worse than to think of pizza as the first line of strategy.
I make vegetable pizzas all the time, and usually the thought of pizza supersedes any perception that this is a vegetarian meal (clearly my family consists of carnivores). Even vegetables that don’t always get greeted with big cheers are embraced on a pizza. Mushrooms are a prime example.
You can certainly use button mushrooms or cremini here, but I love using mixes of wild mushrooms which result in every bite being a little bit different, and making the pizza all the more interesting. That’s also why I love using a blend of colors with the cherry tomatoes, to add another layer of visual interest.
So, in flavor and in looks, this pizza kind of keeps you on your toes, in a really good way. The small amount of smoked mozzarella also seems to echo the earthiness of the sautéed mushrooms in a really nice way.
You can use any store-bought pizza dough, which is available at many supermarkets, and also can be bought at a pizzeria. If you can find the super-convenient type that is rolled up in a tube on parchment paper in the dairy aisle, that saves you a bit of stretching and pulling, and that can be rolled out right on a baking sheet.
- Cast Iron Pan Pizza
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- Clam Pizza‘
- Mexican Pizza with Avocado Crema
- Bacon and Egg Breakfast Pizza
Mushroom, Mozzarella, and Cherry Tomato Pizza
- 1 tablespoon olive oil
- 8 ounces sliced and cleaned mixed mushrooms
- Kosher salt and freshly ground pepper to taste
- 12 ounces pizza dough at room temperature (see Note)
- 1 tablespoon cornmeal or all-purpose flour approximately
- ⅓ cup jarred pizza or tomato sauce
- 1 cup shredded fresh mozzarella
- ½ cup shredded smoked mozzarella
- 1 pint cherry or grape tomatoes halved
- ½ teaspoon dried oregano leaves
- Place a baking sheet in the oven and preheat it to 450°F.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper and sauté for about 8 minutes until they are tender and lightly browned around the edges. Turn onto a plate.
- Sprinkle the cornmeal or flour fairly generously on a flat cutting board or a pizza peel if you have one, and pat the dough into a circle about 8 inches in diameter, or a rectangle about 8 inches long. Let it sit for another 10 minutes, then stretch it a bit further, into a 10-inch circle, or a rectangle about 10 inches in length.
- Top the pizza with the tomato sauce, leaving a narrow border around the edges. Sprinkle the two different mozzarellas evenly over the sauce. Sprinkle the sautéed mushrooms over and distribute the cherry tomatoes, cut side down. Sprinkle with the oregano and season with salt and pepper.
- Transfer the pizza to the hot baking sheet using the peel or cutting board using a swift motion to slide the pizza onto the sheet. Place the pan back into the oven and bake for about 12 to 15 minutes, until the dough is golden brown and cooked through, the tomatoes are slightly collapsed, and the cheese is melted.
- Remove the pizza from the oven and place on a serving board or a pizza peel. Let it sit for 2 minutes before cutting into pieces to serve.
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