Funghi Pizza Recipe
Make Funghi Pizza Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Mushroom Topping
Sauce & Cheese
Finish & Assembly
Method
Dough
- 1
Activate yeast and mix
In a medium bowl, combine warm water and sugar/honey (if using). Sprinkle the instant yeast over the water and let sit 2–3 minutes until foamy. In a large mixing bowl or stand mixer bowl, whisk together the flour and salt. Add the yeast mixture and 1 tablespoon olive oil to the flour.
- 2
Knead
Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic (or knead 6–8 minutes with a stand mixer and dough hook). If dough is too sticky, add up to 2 tablespoons more flour, a little at a time.
- 3
- 4
Divide and rest
Punch down the risen dough and turn out onto a floured surface. Divide the dough into two equal pieces for two 10–12-inch thin crusts (or keep whole for one thick crust). Shape each piece into a tight ball, cover, and let rest 20–30 minutes to relax the gluten before shaping.
Mushroom Topping
- 5
Prepare mushrooms
While the dough is rising or resting, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts and foams, add the sliced mushrooms in a single layer (work in batches if needed). Let mushrooms brown without stirring for 2 minutes, then stir occasionally until nicely caramelized, about 6–8 minutes total.
- 6
Flavor mushrooms
Add the minced garlic and thyme to the pan and sauté 30–45 seconds until fragrant. Deglaze with 1 tablespoon white wine or stock, scraping up browned bits. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Cook off liquids until the mushrooms are just lightly saucy but not soggy, about 1–2 minutes. Remove from heat and set aside.
Sauce & Cheese
- 7
Prepare sauce
In a small bowl, stir together 1 cup tomato sauce, 1 finely minced garlic clove, 1/2 teaspoon dried oregano, 1/4 teaspoon salt and red pepper flakes if using. Taste and adjust seasoning. This is a simple sauce — avoid making it too wet so the dough doesn't get soggy.
- 8
Preheat oven
Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a baking steel, use that and preheat similarly. If your oven cannot reach 500°F, preheat as hot as it goes (450–475°F) and allow extra preheat time.
- 9
Shape and assemble
On a lightly floured surface or a peel dusted with cornmeal/semolina, gently stretch or roll one dough ball into a 10–12-inch round, leaving a slightly thicker rim for the crust. Transfer to the peel or prepared sheet. Brush the dough lightly with 1/2 tablespoon olive oil around the rim and base to help crisping. Spread about 1/2 cup of the tomato sauce over the base, leaving the edge clear. Scatter half the mozzarella pieces evenly over the sauce, then top with half of the sautéed mushrooms. Sprinkle 1 tablespoon grated Parmesan over the top.
Finish & Assembly
- 10
Bake
Slide the pizza onto the preheated stone or sheet and bake until the crust is golden and cheese is bubbling, about 7–10 minutes at 500°F (or 10–14 minutes at 450°F). Rotate the pizza halfway through baking for even color.
- 11
Finish
Remove pizza from oven. Tear and scatter fresh basil leaves over the hot pizza. Drizzle lightly with the remaining 1/2 tablespoon olive oil and sprinkle the remaining 1 tablespoon Parmesan. If desired, finish with a pinch of red pepper flakes and a few turns of freshly ground black pepper.
- 12
Serve
Let the pizza rest 2–3 minutes, slice into 6–8 pieces and serve hot. Repeat assembly and bake with the remaining dough and toppings for a second pizza.