Portobello Mushrooms Pizza Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Lightly dust a work surface with the flour. Stretch or roll the pizza dough to a 10–12 inch round, forming a slightly thicker rim. Brush the top (outside) edge lightly with 1 tbs olive oil.

Transfer the stretched dough to a piece of parchment paper or a lightly floured pizza peel for easier handling. Keep near the oven for quick transfer.

In a small bowl combine the tomato pizza sauce with the minced garlic and dried oregano. Stir and season with a pinch of salt and pepper. Spread the sauce evenly over the stretched dough, leaving the rim bare (about 1/2 inch). Use about 3 tbs of sauce.

Clean and marinate portobellos

Wipe mushroom caps with a damp paper towel to remove debris. Remove and discard stems. Using a spoon, gently scrape out the gills if you want a milder flavor (optional). In a small bowl whisk together soy sauce, balsamic vinegar and 1 tsp olive oil. Brush both sides of each mushroom cap with the marinade and season lightly with 1/4 tsp salt and a pinch of pepper. Let rest for 5–10 minutes.

Pre-cook mushrooms (recommended)

Heat a medium skillet over medium-high heat and add 1 tsp olive oil. Place mushroom caps gill-side down and cook 2–3 minutes until they begin to release moisture and brown. Flip and cook 1–2 minutes more. Remove from heat and slice into 1/4-inch thick strips or leave halved if you prefer large cap pieces. This step prevents excess moisture on the finished pizza.

Scatter the baby spinach evenly over the sauced dough, if using, then distribute sliced mozzarella over the surface, leaving small gaps for mushrooms. Arrange the cooked/sliced portobello pieces and thinly sliced red onion on top of the cheese. Sprinkle the remaining 1/4 tsp salt, 1/4 tsp pepper and grated Parmesan evenly over the pizza. Dot with small drizzles (about 1 tbs) of olive oil around the pizza.

Carefully slide the pizza (with the parchment, if used) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling and slightly browned.

Remove pizza from oven and let rest for 2 minutes. Drizzle balsamic glaze over the top, sprinkle fresh thyme or basil leaves, and finish with an extra 1 tbs olive oil if desired. Slice and serve hot.