White Mushroom Pizza with Balsamic Glaze

A pan pizza in a cast-iron skillet topped with balsamic glaze, herbs, and mushrooms.

5 from 2 votes

White Mushroom Pizza with Balsamic Glaze

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.

Prep Time1

Cook Time30

Proof Time1 45

Total Time3 15

Servings: (10-inch) cast-iron skillet pizzas

Calories: 221kcal

Author: Karishma Pradhan

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