Recipes for "mushroom pizza"

Put a pizza stone or baking sheet on the middle oven rack. Preheat the oven to 450 degrees F (230 degrees C).

Turn dough out onto a lightly floured work surface and roll out into a 14-inch circle. Transfer to a piece of parchment paper or a cookie sheet lightly dusted with flour or cornmeal. Cover with a kitchen towel; let stand at room temperature until ready to use.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add cremini and maitake mushrooms; cook, stirring occasionally, until well browned and tender, 6 to 8 minutes. Stir in oregano, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer mushroom mixture to a bowl. (Do not wipe skillet clean.)

Add 1 tablespoon oil to skillet. Add spinach and 1/4 teaspoon pepper; cook, stirring frequently, until spinach is wilted, about 2 minutes. Transfer to a paper towel-lined plate to drain.

Stir together ricotta, Pecorino-Romano, garlic, and remaining 1/4 teaspoon each salt and pepper in a bowl until well combined. Brush dough with remaining 1 tablespoon oil. Spread ricotta mixture in an even layer over the dough, leaving a 1-inch border. Sprinkle mozzarella evenly over ricotta mixture. Top with cooked mushrooms and spinach.

Carefully transfer pizza on parchment to hot pizza stone or baking sheet in the oven. Bake until cheese is bubbly and crust is deeply golden brown, 15 to 18 minutes.

Transfer pizza and parchment to a cutting board; let stand 5 minutes. Remove parchment. Garnish with additional thyme, a few grinds of pepper, and shaved Pecorino-Romano cheese.

Preheat the oven to 350 degrees F (175 degrees C). Place pizza crust on a baking sheet.

In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering the entire surface. Stack spinach leaves, then cut lengthwise into 1/2-inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.

Bake in the preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

1. In a medium bowl, stir together the flour, yeast, and salt. Add the water, olive oil, and honey, and mix with a wooden spoon until combined.

2. Cover the bowl with plastic wrap and let sit at room temperature for 10-15 minutes.

3. Turn the dough out onto a floured work surface and use as directed in recipe.

1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.

2. Melt the butter in a large skillet over medium-high heat. Add the onions and cook 3 minutes, until softened. Add half the wine, season with salt and pepper, and continue cooking another 5 minutes until the wine has mostly evaporated. Add the remaining wine and cook another 5 minutes or until the onions are golden and caramelized. Add the mushrooms, garlic, sage, chopped rosemary, and crushed red pepper, cook another minute. Remove from the heat, add the balsamic vinegar.

3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.

4. Spread with a drizzle of olive oil. Add the spinach and goat cheese, then layer the onions and 1/2 the mushrooms over the cheese. Top with fontina, the remaining mushrooms, and 1 sprig rosemary.

5. Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted.

6. Top the pizza with rosemary, if desired. ENJOY!

1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.

2. Heat 2 tablespoon olive oil in a large skillet over high heat. When the oil shimmers, add the sage, fry 30 seconds. Remove from the skillet and set aside for serving. To the same skillet, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, and herbs. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes. Remove from the heat.

eat 2 tablespoon olive oil in a large skillet over high heat. When the oil shimmers,

add the sage, fry 30 seconds. Remove from the skillet and set aside for serving. To the same skillet,

add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, and herbs. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes. Remove from the heat.

3. In a medium bowl, toss together the shredded brussels sprouts, the remaining 1 tablespoon olive oil, and a pinch each of salt and pepper.

3. In a medium bowl, toss together the shredded brussels sprouts, the remaining 1 tablespoon olive oil, and a pinch each of salt and pepper.

4. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the baking sheet. Spread the apple butter over the dough. Break the ball of burrata over the dough and then arrange the mushrooms and brussels sprouts over top. Sprinkle on the provolone and the top with prosciutto.

4. Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. Top with fried sage. EAT!

Prepare and preheat the grill for medium-high, direct heat.

Wipe the mushrooms clean with a damp paper towel. Remove the stems from the mushrooms and discard. Use a spoon to gently scrape out and discard the gills to make room for the filling. Brush the mushrooms on both sides with olive oil and season all over with salt.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Scrape the grill grates clean, if needed. Oil the grill grates with a folded paper towel dipped in olive oil (we recommend grasping the paper towel with tongs so you don’t burn yourself).

Simply Recipes / Ciara Kehoe

Place the mushroom on the grill, hollowed-out side down. Cover the grill and grill until the edges curl and char in spots, 4 to 5 minutes.

Simply Recipes / Ciara Kehoe

Flip the mushroom caps. Divide half of the cheese among the mushroom caps then spoon the pizza sauce over the cheese, spreading it gently with the back of the spoon into an even layer. Sprinkle each cap with the remaining cheese and top with your toppings of choice, if using.

You can add toppings directly on the grill if you’re careful. If you’d rather, you can remove the mushroom caps to a sheet pan, add the toppings, then carefully transfer them back to the grill to finish cooking.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Cover the grill and continue to grill until the cheese has melted and the mushrooms are tender when pierced with a knife, 4 to 5 minutes more. Transfer to a serving platter, sprinkle with fresh basil or oregano (if using), and serve.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.

2. In a medium bowl, combine the kale, mushrooms, garlic, olive oil, balsamic vinegar, thyme, and a pinch each of salt and pepper. Massage the kale and mushrooms with your hands for 1 minute.

3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.

4. Spread the dough with preserves. Add the sage, crushed red pepper, and goat cheese, then layer the kale and mushrooms over the cheese. Top with havarti and thin slices of butter.

5. Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted.

6. Top the pizza with fresh thyme. ENJOY!

Gather ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

Place ground beef in a large, deep skillet. Cook and stir over medium-high heat until crumbly and evenly browned. Stir in pepperoni; cook and stir until browned.

Drain excess fat. Stir in pizza sauce. Remove from heat and set aside.

Cut each dough round into quarters and place in the bottom of the prepared baking dish.

Spread meat mixture evenly over dough. Sprinkle with onion, olives, and mushrooms.

Bake, uncovered, in the preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese

Continue baking until cheese is melted, 5 to 10 minutes more. Let stand for 10 minutes before serving.