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Shitake Mushroom Pizza

Shitake Mushroom and Thyme on a scrumptiously crisp, thin crust pizza. Nothing like caramelized mushroom and garlic with thyme on a pizza - if you have not tried it. .please do.. it's wicked good!! Recipe assumes that you have already made and proofed the dough.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Keyword: pizza
Servings: 4 people
Calories: 404kcal


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


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.
    Thin Crust Pizza Dough Step 1
  • Cover the bowl with a wet cloth or plastic wrap and let rest for one hour.
    Thin Crust Pizza Dough Step 2
  • 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.
    Thin Crust Pizza Dough Step 3
  • Fold the dough on a floured surface for about 2 minutes, pressing and tightening the dough into a ball.
    Thin Crust Pizza Dough Step 4
  • 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.
    Thin Crust Pizza Dough Step 5
  • Tip the dough onto a lightly floured surface and divide into three equal parts. Fold and tighten each portion into a ball.
    Thin Crust Pizza Dough Step 6
  • 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 caramelized. 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 caramelized 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.


The nutrition facts below are estimates from www.verywellfit.com and assumes 6 servings for this recipe.Nutrition - Shitake Mushroom Pizza