Wild Mushroom Pizza Recipe

Mix and Knead

In a large bowl combine 3 cups flour, 1 tsp instant yeast, 1 tsp salt, and 1 tsp sugar. Stir to blend. Make a well and add 1 cup warm water and 2 tbs olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 7–10 minutes until smooth and elastic (or use a stand mixer with dough hook 5–7 minutes).

Form the dough into a ball and place in a lightly oiled bowl turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

After rising, punch down and divide if making more than one pizza. For a single 12–14-inch pizza, roll or stretch dough into a 12–14 inch round on a floured surface, leaving a slightly thicker rim. Place on a piece of parchment or a well-floured pizza peel.

Prepare Mushrooms

While dough rises, wipe mushrooms clean and slice roughly so pieces are bite-sized. Combine mixed wild mushrooms and button mushrooms in a bowl.

Sauté

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until butter foams. Add mushrooms in a single layer (work in batches if needed) and let them sear without stirring for 2 minutes to develop color. Stir and continue to cook 4–5 minutes until most moisture evaporates and mushrooms are golden.

Add 2 minced garlic cloves and 1 tsp fresh thyme; cook 30–45 seconds until fragrant. Deglaze the pan with 1 tbs sherry or dry white wine if using, scraping up browned bits. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Remove from heat and set aside to cool slightly.

Prepare Ricotta Spread

In a small bowl combine 3 oz whole-milk ricotta with 0.25 tsp salt, 0.25 tsp black pepper and 1 tbs garlic-infused olive oil. Stir until smooth and season to taste.

Assemble Cheese Layer

Tear or slice 6 oz fresh mozzarella. Have 2 tbs grated parmesan ready to sprinkle later.

Preheat

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home oven that doesn't reach 500°F, preheat as hot as possible and allow extended heat time.

Brush the stretched dough lightly with 1 tbs olive oil. Dollop the ricotta mixture in teaspoons across the surface and flatten slightly, leaving the edge free for the crust.

Scatter the sautéed mushrooms evenly over the ricotta. Distribute the torn fresh mozzarella across the pizza. Sprinkle 2 tbs grated parmesan over the top.

Slide the pizza (on parchment or a well-floured peel) onto the preheated stone or baking sheet. Bake for 7–10 minutes until the crust is blistered and golden and cheese is melted and bubbling. Rotate halfway through if your oven has hot spots.

If you prefer a more blistered top, finish with 1–2 minutes under the broiler watching carefully to avoid burning.

Remove pizza from oven and transfer to a cutting board. Brush the crust lightly with a little olive oil and sprinkle 0.5 tsp flaky sea salt over the top.

Scatter 1 tbs chopped fresh parsley or microgreens and, if desired, 0.25 tsp crushed red pepper flakes for a hint of heat. Let pizza rest 2–3 minutes, slice, and serve hot.