This crispy-crust wild mushroom pizza is one of the best pizzas I’ve ever tasted. The crust is flavorful and wonderfully crisp, and the topping of sautéed mushrooms, shallot, garlic, and chives is deeply savory. Best of all, the dough contains no yeast, so it comes together quickly—perfect for a weeknight meal.
My mushroom obsession started with a memorable dinner of roasted mushrooms over soft polenta. After that, I practiced sautéing garlic mushrooms for a culinary program assignment, and the flavor was unforgettable. I soon realized those same mushrooms would be extraordinary on a thin, crispy pizza crust.
I like to use a mix of mushrooms—crimini, oyster, chanterelle, or whatever is available—to add texture and variety. Many stores sell mixed mushrooms loose, which makes it easy to buy just what you need. The meaty texture of the mushrooms contrasts beautifully with the cracker-like crust, and sautéeing the mushrooms with shallot and garlic builds a deep, caramelized flavor. A splash of red wine helps deglaze the pan, lifting browned bits for extra complexity.
Crispy Crust Wild Mushroom Pizza
This recipe yields two small pizzas (about 9-inch each) and serves four. Prep and cook time are both quick—about 20 minutes total—so you can have a restaurant-quality pizza on the table without a long wait. The crust relies on baking powder and cornstarch for a delicate, crispy texture with a hint of sweetness and a bright finish.
Ingredients
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 cups mixed wild mushrooms (crimini, oyster, chanterelle, or similar)
- 3 tablespoons red wine
- 2 tablespoons minced chives
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup plus 2 tablespoons water
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 4 ounces fresh mozzarella, shredded
- 4 ounces cheddar cheese, shredded
Instructions
- Preheat the oven to 475ºF (245ºC). If you have a pizza stone or a cast iron skillet, place it in the oven to heat while you prepare the pizza.
- Heat a large skillet over medium heat. Add the minced shallot and cook until it begins to stick to the pan, about 2–3 minutes. Add the garlic and the mushrooms, stirring to combine. Allow the mushrooms to brown slightly and begin to stick to the pan, but avoid burning them—this browning builds flavor.
- Pour in the red wine and stir, scraping the browned bits from the pan. Sauté until the mushrooms release their liquid and the pan is nearly dry, about 4 minutes. Stir in the minced chives, then remove the mushrooms from the heat and set aside.
- Prepare the crust by combining the flour, cornstarch, sugar, baking powder, and salt in a large bowl. Stir in 1/2 cup plus 2 tablespoons water and 2 tablespoons of olive oil, mixing until a dough forms. Knead briefly until the dough comes together, then divide the dough into two equal pieces.
- On a lightly floured surface, roll one half of the dough into a 9-inch circle. Brush the surface of the dough with the remaining 1 teaspoon of olive oil. Sprinkle half of the shredded mozzarella and half of the shredded cheddar over the dough, then top with half of the sautéed mushroom mixture. Repeat with the second half of the dough and remaining toppings.
- Carefully transfer each assembled pizza to the preheated pizza stone, cast iron skillet, or a heavy baking sheet. Bake for 9–11 minutes, or until the crust is crisp and the cheese is melted and bubbling.
- Remove the pizzas from the oven and let rest for 2–3 minutes before slicing. Cut each pizza into four slices for a total of eight slices and serve warm.
Notes
The crispy pizza crust is adapted from a well-known thin-crust method that uses baking powder and cornstarch for a quick, crisp result. The dough has a subtle sweetness and a slight acidic tang that pairs nicely with savory mushrooms and melted cheese. Use any mix of mushrooms you enjoy; each variety contributes different textures and flavors. For a vegetarian option, choose a vegetarian-friendly cheese or omit cheese entirely and finish with a drizzle of high-quality olive oil and a sprinkle of flaky sea salt.
This wild mushroom pizza is ideal for weeknight dinners when you want something impressive without a long prep time. The combination of a cracker-like crust and richly flavored mushrooms makes it taste like a gourmet pie straight from a gastropub.