Whole 28" Half Cheese/half Garlic Mushroom Recipe

Preheat and prepare

Preheat the oven to 500°F (260°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 30 minutes. Lightly dust a pizza peel or large sheet pan with 2 tablespoons (about 0.125 cup) of flour or semolina to prevent sticking.

If using a whole 28-inch prepared dough: unfold or stretch the dough on a well-floured surface to form a 28-inch round. Aim for an even thickness with a slightly thicker rim for the crust. Transfer the stretched dough to the dusted peel or sheet pan.

Mix the tomato pizza sauce with 1 teaspoon minced garlic if you like a garlicky base. Spread an even layer of sauce over the dough, leaving a 3/4- to 1-inch outer rim un-sauced for the crust. Spread sauce over the entire pizza; the halves will be topped differently later.

Assemble cheese side

On one half of the sauced pizza (choose one semicircle and mark mentally), evenly distribute 4 cups shredded mozzarella and then sprinkle 1/2 cup grated Parmesan across that half. Leave the other half clear for the mushroom topping.

Sauté mushrooms

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When hot, add 6 cups sliced mushrooms in a single layer as much as the pan allows; cook without stirring for 2 minutes to brown, then stir and continue cooking 3–4 minutes until golden and juices begin to evaporate.

Add 4 cloves minced garlic and 2 teaspoons thyme; cook 30–45 seconds until fragrant. Season with 1 teaspoon salt and 1/2 teaspoon fresh-ground black pepper. If the pan is dry and mushrooms are sticking, add 2 tablespoons white wine or broth to deglaze and scrape any browned bits; cook until liquid mostly evaporates (about 1–2 minutes). Remove from heat and stir in 2 tablespoons chopped parsley.

Assemble mushroom side

Evenly sprinkle 2 cups shredded mozzarella over the mushroom-designated half of the pizza sauce. Top the cheese with the cooked garlic mushrooms in an even layer, using a slotted spoon so excess juices remain in the pan. Gently press mushrooms into the cheese so they adhere.

Brush the exposed crust edge lightly with 2 tablespoons olive oil for color and flavor. Optional: sprinkle red pepper flakes sparingly along the seam between halves if desired.

Carefully slide the assembled 28-inch pizza onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–14 minutes, depending on oven and stone temperature—start checking at 8 minutes. Look for a golden, blistered crust and bubbling, lightly browned cheese. Rotate the pizza once halfway through baking for even browning if your oven has hot spots.

When baked, remove the pizza to a cutting board. Let rest 2–3 minutes, then finish the mushroom half with a light sprinkle of chopped parsley and drizzle the entire pizza with 1 tablespoon extra-virgin olive oil. Optionally scatter fresh basil leaves over the cheese half.

Slice the 28-inch pizza into 8–12 large slices (typical: 8 slices for large wedges). Serve hot.