Ultimate Shitake Mushroom with Thyme Pizza Recipe

Shitake Mushroom and Thyme on a scrumptiously crisp, thin crust pizza. Nothing like tasty mushrooms sautéed with garlic on a pizza - if you have not tried it. .please do.. it's wicked good!!

With a super crispy crust, this is our best pizza ever!

There is something about mushroom and thyme on a super crispy thin crust pizza that's out of this world. We often have pizza at home, and we keep going back to this recipe because its so good.

The flavors in this pizza reminds me of foodie getaways in the Hudson Valley. We love visiting the Hudson Valley, especially the Poughkeepsie area in the fall when the leaves turn and you can see the gorgeous fall foliage carpeting the mountains for miles. We stay at the local Bed and Breakfasts and spend most of our time exploring the areas - its basically foodie heaven. From the many farm to table restaurants and local craft breweries to the majestic Culinary Institute of America in New Hyde - there is so much to see and do. Between our visits we often walk on on the Walkway over the Hudson to take in the view. This pizza recreates some of that special magic right at home.

How to make thin crust pizza dough

To get the full flavor of this pizza dough, you really need to proof it for at least 24 (minimum) to 36 (best) hours in the refrigerator. With less time, the dough tends to taste more like flatbread, which is ok in a crunch when you are craving pizza at midnight and have no dough in the fridge (this has happened to us).

For ingredients, you will need all-purpose flour, warm water, sugar, active dry yeast and salt.

To make the dough:

1. Add the yeast, sugar and warm water in a large bowl and mix. Add the flour and mix until there is no visible dry flour.
2. Cover the bowl with a wet cloth or plastic wrap and let rest for one hour.
3. Add the salt to the dough and knead using the dough hook in a stand mixer for about 10 minutes. If kneading the dough by hand - knead for about 10 minutes on a very lightly floured surface.
4. Fold the dough on a floured surface for about 2 minutes, pressing and tightening the dough into a ball. In order "to fold," you pull wide bits of dough from the corner into the center to make a pouch a few times before turning the pouch over and pressing the dough while turning with both hands to tighten it into a ball.
5. Cover the surface of the dough ball with olive oil and rest the dough for 3 hours.
6. Tip the dough onto a lightly floured surface and divide into three equal parts. Fold and tighten each portion into a ball.
7. Cover with olive oil and put into a covered bowl or an airtight plastic bag. There should be enough space in the bowl for it to double in size. Refrigerate for 24-36 hours.
8. Rest the dough for at least an hour outside the refrigerator to bring the dough to room temperature before preparing the pizza.

How to make the Shitake Mushroom Pizza

Ingredients include butter, mushroom, garlic, olive oil, tomato paste, parmesan, mozzarella, jalapeno and pepper flakes.

Making the pizza is easy - you just need to know a few tricks about how to bake the pizza in your home oven..

1. Rest the dough for at least an hour outside the refrigerator to bring the dough to room temperature before preparing the pizza.
2. Preheat oven to 500° F.
3. In a small saucepan, sauté the salt, mushrooms, garlic and half the thyme in butter until the mushrooms until the mushrooms and garlic are lightly browned.  Set aside.
4. Pour out the dough. Press into a round shape. Stretch out the dough by rotating on your knuckles and letting gravity do the rest.  Press out any bubbles. Place the pizza onto a baking sheet.
5. Add the toppings in the following order: drizzle the pizza with half the little olive oil. Smear the surface of the pizza with pizza sauce. Sprinkle with parmesan. Add the brown mushrooms and garlic. Add the jalapeno and mozzarella. Sprinkle again with parmesan. Drizzle with the remaining olive oil.
6. Put the pizza in the bottom of the oven.  Bake for 6 minutes.
7. Put the pizza in the middle rack of the oven.  Bake for 6 minutes.
8. Garnish with the remaining thyme and crushed red pepper chili flakes.

Print Recipe

5 from 4 votes

Shitake Mushroom Pizza

Shitake Mushroom and Thyme on a scrumptiously crisp, thin crust pizza. Nothing like tasty mushrooms sautéed with garlic on a pizza - if you have not tried it. .please do.. it's wicked good!!

Prep Time5 minutes mins

Cook Time12 minutes mins

Total Time17 minutes mins

Cuisine: MAIN DISHES, PIZZA, QUICK AND EASY

Keyword: pizza

Servings: 4 people

Calories: 404kcal

Author: Lima

Ingredients

Thin Crust Pizza Dough (makes dough for 3 pizzas)

• 600 g All purpose flour and extra for dusting
• 390 ml warm water
• 8 g salt
• 1 g active dry yeast
• 8 g sugar
• 1 tablespoon olive oil

Pizza Topping (for one pizza)

• 1 tablespoon butter
• 5 shitake mushrooms sliced
• ¼ teaspoon salt
• 3 cloves garlic minced
• 4 sprigs thyme cut into 1 inch pieces, divided
• 2 tablespoon olive oil divided
• 3 tablespoon pizza sauce
• ½ cup freshly grated parmesan divided
• 2 jalapeno sliced, optional
• 1 cup fresh mozzarella broken into pieces
• 1 teaspoon crushed red pepper chili flakes

Instructions

To make the dough

• Add the yeast, sugar and warm water in a large mixing bowl. Stir lightly. Add the flour and mix until there is no visible dry flour.
• Cover the bowl with a wet cloth or plastic wrap and let rest for one hour.
• Add the salt to the dough and knead using the dough hook in a stand mixer for about 10 minutes. If kneading the dough by hand - knead for about 10 minutes on a very lightly floured surface.
• Fold the dough on a floured surface for about 2 minutes, pressing and tightening the dough into a ball.
• Cover the ball with olive oil. Cover the bowl with a wet cloth or plastic wrap and let rest for and rest the dough for 3 hours.
• Tip the dough onto a lightly floured surface and divide into three equal parts. Fold and tighten each portion into a ball.
• Cover with olive oil and put into a covered bowl or an airtight plastic bag. There should be enough space in the bowl for it to double in size. Refrigerate for 24-36 hours.

Making the Pizza

• Rest the dough for at least an hour outside the refrigerator to bring the dough to room temperature before preparing the pizza.
• Preheat oven to 500° F.
• In a small saucepan, sauté the salt, mushrooms, garlic and half the thyme in butter until the mushrooms until the mushrooms and garlic are lightly browned. Set aside.
• Pour out the dough. Press into a round shape. Stretch out the dough by rotating on your knuckles and letting gravity do the rest. Press out any bubbles. Place the pizza onto a baking sheet.
• Drizzle the pizza with half the little olive oil. Smear the surface of the pizza with pizza sauce. Sprinkle with parmesan. Add the sautéed mushrooms and garlic. Add the jalapeno and mozzarella. Sprinkle again with parmesan. Drizzle with the remaining olive oil.
• Put the pizza in the bottom of the oven. Bake for 6 minutes.
• Put the pizza in the middle rack of the oven. Bake for 6 minutes.
• Garnish with the remaining thyme and crushed red pepper chili flakes.

Video

Notes

The nutrition facts below are estimates from www.verywellfit.com and assumes 6 servings for this recipe.