Mazzio's - Pizza Topping: Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp paper towel to remove dirt. Trim stems if needed. Slice all mushrooms about 1/8–1/4-inch thick so pieces are uniform for even cooking.

Sweat onion and garlic

In a large skillet over medium heat, add olive oil and butter. When the butter melts and begins to shimmer (about 1 minute), add the diced onion. Cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Cook mushrooms

Increase heat to medium-high. Add the sliced mushrooms in a single layer if possible. Let them cook undisturbed for 2 minutes to encourage browning, then stir and continue to cook 4–6 minutes until they release moisture and become golden-brown. If the pan looks dry, add a small splash of olive oil (up to 1 tsp).

Season and concentrate flavor

Stir in dried oregano, dried basil, salt, and black pepper. Add Worcestershire sauce if using. Continue cooking 1–2 minutes to meld flavors. If the mushrooms still hold excess liquid, cook another 1–2 minutes to evaporate moisture so the topping won’t make the pizza soggy.

Finish topping

Remove skillet from heat. Stir in lemon juice (if using) and chopped fresh parsley. Taste and adjust seasoning with more salt or pepper as needed. Let the mixture cool slightly before assembling on pizza so it doesn’t release excess liquid onto the dough.

Preheat oven to 500°F (260°C) with pizza stone or heavy baking sheet inside for at least 30 minutes. If using a conventional oven without a stone, preheat to highest temperature (475–500°F) and position rack in the top third of the oven.

Prepare dough: On a lightly floured surface, stretch or roll the prepared pizza dough to a 12-inch round (or desired size) about 1/4-inch thick. Transfer to a piece of parchment or a floured pizza peel.

Add base and cheese: Spread pizza sauce over the dough leaving a 1/2-inch border for the crust, or brush with olive oil if making a white pizza. Evenly sprinkle shredded mozzarella over the sauced dough.

Top with mushrooms: Distribute the cooked mushroom mixture evenly over the cheese, using a slotted spoon if the mixture contains any residual liquid. This prevents sogginess and ensures concentrated mushroom flavor on the pizza.

Bake: Slide pizza onto the preheated stone or baking sheet. Bake 8–12 minutes at 500°F, or until crust is golden and cheese is bubbly and lightly browned. Baking time will vary with oven and thickness of crust—check after 8 minutes.

Finish and serve: Remove pizza from oven. Sprinkle a little extra chopped fresh parsley over the top if desired. Let rest 2–3 minutes, slice, and serve.