This white mushroom pizza is loaded with cheesy Gruyère, crisp roasted mushrooms, a creamy white sauce, and a drizzle of balsamic glaze. Store-bought dough makes the process a whole lot easier without compromising on flavor. It’s sure to be a hit at your dinner table!
I’m a big fan of the white pizza topped with mushrooms at my local pizzeria. Mushrooms and cream are a classic combination that finds success layered on top of a crispy pizza, and I wanted to create my own version inspired by the pizzeria!
I take a shortcut and use a store-bought pizza crust, making this an easy and impressive meal to recreate at home for family or friends. The pizza has a few components, but they are relatively hands-off!
How to Prep Store-Bought Dough
Store-bought pizza dough is a great way to simplify prep. Though most store-bought doughs come in one to two-pound increments, we will only be using 8 ounces of dough (anything more, and I find that the dough is less crispy and more ‘fluffy’ in the skillet).
This recipe yields two 8-ounce pizzas, so use a scale to measure out two 8-ounce portions of dough.
Inspired by King Arthur’s pan pizza recipe, the method is forgiving, as we’ll be proofing and stretching it right in the pan; therefore, it can work with many different doughs.
You can use your favorite store-bought dough (I like Whole Foods or Wegman’s pizza doughs!), or, if you’re feeling up to it, make your own using Roberta’s pizza recipe.
Toppings
- Mushrooms: You can use any combination of mushrooms you like here. I love using a variety of cremini, oysters, and shiitake.
- Cheese: A mixture of mozzarella cheese and Gruyère gives a creamy, sharp, and nutty flavor. For the mozzarella, I recommend buying and grating a block of low-moisture mozzarella. Don’t buy mozzarella in liquid, as it can make the pizza too wet.
- Balsamic glaze: Balsamic glaze is made by reducing balsamic vinegar (often with sugar). It adds a nice tartness that balances out the richness of the cheese and mushrooms. For easier preparation, I recommend purchasing a store-bought glaze, which can be found at most major supermarkets or Italian specialty shops.
For a full list of ingredients and their quantities, please refer to the recipe card.
How to Make This Recipe
Step 1 – Place each dough ball in a large skillet coated with oil.
Step 2 – Gently stretch and tug the dough over the course of an hour. Let sit for another hour to proof.
Step 3 – Meanwhile, toss the mushrooms in a little olive oil, salt, and black pepper, and roast in the oven until golden brown and crispy. Cool completely.
Step 4 – Bring 1 cup of heavy cream to a simmer in a small saucepan, then add a garlic clove with a pinch of salt and pepper. Gently simmer until thickened enough to coat the back of a spoon. Remove from the stove and cool completely.
Step 5 – Assemble! Load up each pizza with half the cheese, the cooked mushrooms, and sauce on top of the dough.
Step 6 – Bake in the oven for 15 – 20 minutes until the crust is golden and the cheese is nicely bubbling and browned.
Step 7 – Remove from the oven and drizzle with balsamic glaze. Cool for about 10 minutes, then run a knife around the edges of the pizza and carefully lift out of the skillet onto a cutting board or wire cooling rack. Snip or slice into wedges, serve warm, and enjoy!
We love it with this eggplant involtini and radicchio apple salad!
Tips
- Use a well-seasoned cast iron skillet, and make sure to oil the skillet to prevent the dough from sticking to the pan. If your skillet is not well-seasoned, you can use a bit more oil.
- Grate the cheese using a food processor with the grater attachment for quicker prep!
- Gently stretch the pizza as it proofs. Your goal is to stretch the pizza to the edge of the skillet while proofing. Every 20 minutes, you can check the dough, stretching it a bit more — if it’s resisting, let it relax for another 20 minutes before trying again.
Recipe FAQs
Yes, a pizza pan, cake pan, or high-sided baking sheet might work too though it may not get as crispy (and you may need to adjust the amount of dough)! You can definitely use the cream base and mushrooms on your favorite pizza dough, though.
Fontina, Comté, or Taleggio (a bit funkier) could be great substitutes!
Make sure the pizza has cooled for a few minutes before trying to get it out, then wedge a knife around the edges before going under the base and carefully lifting it out.
Did you try this recipe?
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Note: This recipe was originally published and cross-tested by a recipe tester for Simply Recipes.
White Mushroom Pizza with Balsamic Glaze
Equipment
- 2 (10-inch) cast iron skillets
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 2 (8-ounce) balls pizza dough, store-bought or homemade
- 12 ounces assorted mushrooms, cleaned and thinly sliced or torn into bite-sized pieces
- Kosher salt and freshly ground black pepper
- ½ cup loosely packed flat-leaf parsley, finely chopped and divided
- 1 cup heavy cream
- 1 clove garlic, peeled
- 8 ounces low-moisture mozzarella cheese, shredded
- 4 ounces Gruyère cheese, shredded
- 2 tablespoons balsamic glaze, for drizzling | plus more if needed
Instructions
- Coat the skillets: Coat two 10-inch cast-iron skillets with 1 tablespoon of oil each over the pans' base and sides. If your skillet is newer or less seasoned, layer 1 ½ tablespoons of oil per pan. Place each 8-ounce portion of pizza dough into a skillet, and toss to coat in the oil on all sides.
- Stretch the dough: Place your hands under the dough and gently tug and stretch it towards the sides of the skillet. If the dough resists, it needs time to relax, so wait for 10 – 15 minutes before trying again. Continue stretching, pausing for 10 minutes, and stretching again until the dough is fully stretched and touches the sides of the skillet, around 30 minutes.
- Preheat the oven: Set a rack in the bottom-third of the oven and preheat the oven to 450°F.
- Proof the dough: As the dough begins to relax and stretch, it will also begin rising. After the dough is fully stretched, continue letting it rise in the skillet until fully proofed, about 45 minutes to 1 hour. To test if the dough is fully proofed, gently press the dough with a finger to make an indentation. If the dough slowly springs back and leaves a small indentation, it's proofed correctly. However, if it springs back very quickly, it's under-proofed and will need more time. Dimple the dough by gently pressing your fingers all over.Note: Refrigerated dough will take more time than room-temperature dough. Use visual cues instead of exact times to determine when the dough is fully proofed.
- Roast the mushrooms: Meanwhile, toss 12 ounces assorted mushrooms with ⅛ teaspoon kosher salt, ¼ teaspoon black pepper, and 2 tablespoons of olive oil. Transfer to a large parchment-lined baking sheet and layer as evenly as possible (there will be some overlap, but they will shrink in the oven). Bake for 15 – 20 minutes, stirring halfway through, or until the mushrooms are wrinkled, golden-brown, and slightly crispy. Toss with ¼ cup chopped parsley and cool completely.
- Make the white sauce: In a small skillet, bring 1 cup heavy cream to a simmer over medium heat. Reduce the heat to medium-low until the cream is simmering gently with small bubbles over the surface. Stir in 1 clove garlic, a pinch of salt, and ⅛ teaspoon of black pepper. Simmer until the cream is thick enough to coat the back of a spoon, about 10 minutes. Remove from the heat, pour into a heat-proof container, and cool completely.
- Assemble: Divide 8 ounces low-moisture mozzarella cheese and 4 ounces Gruyère cheese among the two skillets. Note that any cheese left closer to the sides of the pan will crisp up and brown. Top with the mushrooms, then use a spoon to drizzle ½ of the thickened cream sauce in each skillet.
- Bake: Bake for 15 – 20 minutes, rotating halfway through until the bottom of the pizza looks crispy and deep golden-brown, and the cheese is bubbly and browned on top. Remove from the oven, and drizzle each pizza with 1 tablespoon balsamic glaze. Cool for at least 10 minutes before serving.Note: Carefully remove the pizza from the oven and use a spatula to lift it up at an angle to check if the bottom is done.
- Serve: Run a spatula or knife around the edges and bottom of each skillet to release them from the pan, and transfer them to a wooden cutting board. Garnish with the remaining parsley. Use a knife or kitchen scissors to slice them into wedges. Serve warm.
Video
Notes
- Use a well-seasoned cast iron skillet, and make sure to oil the skillet to prevent the dough from sticking to the pan. If your skillet is not well-seasoned, you can use a bit more oil.
- You can easily divide this recipe in half and just make one pizza!
- Both the roasted mushrooms and cream sauce can be made ahead and stored in the fridge until ready to assemble.
- Storage & Reheating: Leftover pizza can be wrapped in aluminum foil and stored in the fridge for up to 3 days. Reheat leftover pizza on an aluminum foil-lined sheet pan at 350°F until warmed through, 8 – 10 minutes.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
OMG what, are you kidding me?! This is so beautiful and so up my alley. *drool* I will definitely make it with my favorite vegan cheese (Good Planet). Will report back!
Aw, thank you! Let me know how it goes 🙂
Owner’s Review: This recipe was originally shared on Simply Recipes and it was probably one of my favorite recipes I developed for them! I looooved the combination of the garlicky cream, savory mushrooms, and tangy balsamic glaze. My friends and family loved it too!