Pizza with Mushrooms

Summerfield Delight | White Pizza with Gourmet Mushrooms and Gouda

I think Fridays are the perfect time to post a recipe for an easy make at home pizza that you can enjoy on a warm summer night. I posted a while back with the white and green variety, this one is the white pizza with mushrooms. I find that the key to this was a little saute of the mushrooms before putting them on the pizza. You will thank me.

White Pizza with Mushrooms and Garlic
White Pizza with Mushrooms and Garlic


makes one 10 inch pizza


  • Pizza dough (1/2 a bag)
  • 1-2 cloves garlic
  • 1 package mushrooms
  • 1 shallot
  • 1 mozzarella ball 3 inch diameter
  • 1 oz gouda shaved
  • 1-2 tbs red wine vinegar
  • 1 tbs olive oil
  • 1 tsp balsamic glaze
  • 2-3 tbs chopped parsley


Start by heating your oven. I love my Breville toaster-convection oven because that way I am not heating up my entire stove for little 10 inch pizzas. I set it at 475F.

Rolling out pizza dough takes longer than you think. Really get into it and roll it out until its very thin. Place on a baking sheet with parchment paper for easy removal and moving around.

While the oven is heating, start your mushrooms and chopped shallot on medium heat with a little bit of evoo. Half way through cooking (about 10 minutes) add your red wine vinegar, if you have a nice variety... USE IT, if you have a balsamic vinegar that's nice use that over cheap red wine vinegar. Let the vinegar cook off before removing from heat.

Back to prepping your pizza. Spray with olive oil or use a brush to LIGHTLY coat. Add some grated or minced garlic (1/2-1 clove). Then take your mozzarella ball and slice. Drain your mushrooms, and spread over top of pizza evenly. Add the rest of your mozzarella and then gouda. Sprinkle with a little salt and pepper.

Bake for 15 minutes when you see the pizza is golden. Then count to 60, THEN take out of oven. You don't want your pizza to burn, but at the same time, non crispy thin pizza kinda sucks. 

Once done take out and let cool a tiny bit, dribble your teaspoon (no more than that!) balsamic glaze on top, chop your parsley while you are waiting for the cheese to set up a bit. Sprinkle generously and enjoy!