Portobello Mushrooms Pizza Slice Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) and place a pizza stone or inverted baking sheet on the middle rack while heating. If using store-bought dough, bring it to room temperature for 20–30 minutes. On a lightly floured surface, stretch or roll the dough into a 10–11 inch oval suitable for slicing into a large slice; transfer to a piece of parchment if using a baking sheet.

Make garlic olive oil and sauce

In a small bowl combine 1 tablespoon olive oil and the minced garlic. Stir in the crushed tomatoes or pizza sauce, salt, and black pepper. Spread a thin layer (about 1 tablespoon) of this mixture evenly over the stretched dough, leaving a 1/2-inch border for the crust.

Prepare portobello mushrooms

Thinly slice the portobello caps into 1/4-inch slices. Toss the slices with 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, and the thyme. Season lightly with a pinch of salt and a pinch of pepper. Let marinate for 5–10 minutes while you prepare other toppings.

Sauté quick vegetables (optional)

In a medium skillet over medium-high heat, add a light drizzle of olive oil. Add the sliced red onion and cook 2–3 minutes until softened and translucent. Add the baby spinach and cook just until wilted, about 30–45 seconds. Remove from heat and let cool slightly. This step reduces excess moisture on the pizza and concentrates flavor.

Assemble pizza

Arrange the marinated portobello slices evenly over the sauced dough. Distribute the sautéed red onion and wilted spinach over the mushrooms. Scatter the fresh mozzarella evenly across the top and sprinkle the grated Parmesan. Finish with a light sprinkle of red pepper flakes if using.

Bake

Slide the pizza on parchment onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating once at halfway, until the crust is blistered and golden and the cheese is melted and bubbling. Exact time depends on oven and stone temperature.

Rest and finish

Remove pizza from the oven and let rest 2 minutes. Drizzle 1/2 tablespoon extra virgin olive oil over the top and sprinkle the flaky salt. Tear the fresh basil leaves and scatter them over the hot pizza.

Slice to serve

Using a pizza cutter or sharp knife, cut into one or more slices as desired. Serve immediately while hot.