White Mushroom Pizza Recipe with Pecorino and Thyme
A super simple, yet absolutely delicious white mushroom pizza with creamy mozzarella, tangy pecorino and thyme. Bake to crispy perfection using our signature baking technique for a pizza that tastes like it was baked in an authentic Italian wood-fired oven.
Servings: 4 people
Calories: 173kcal
Ingredients
- 1 pizza dough base store-bought or homemade pizza dough, at room temperature
- ½-1 Tablespoon olive oil divided
- ½ cup fresh mozzarella sliced
- 2 Tablespoons freshly grated pecorino
- 1 cup of mushrooms sliced
- 4 sprigs thyme
- red chili flakes optional
- ½ teaspoon truffle oil optional
Instructions
- Preheat the oven. Set the oven rack 6 inches from the broiler. Place a pizza steel on the rack. Turn on the broiler to begin heating the oven for at least 45 minutes. If your pizza dough is in the fridge, set it on a counter to warm up to room temperature.
- Form the pizza base. Sprinkle the room temperature pizza dough ball with flour. Pour the dough ball onto a floured work surface and press into a round shape - about 12 inches in diameter. Create a ½-inch rim around the outer edge of the dough with your fingers.
- Assemble the pizza. Carefully lift the pizza base and place on a piece of parchment paper. Drizzle 2 teaspoons of olive oil onto the pizza base. Use a brush to distribute the olive oil evenly stopping short of the rim. Generously sprinkle the base with pecorino avoiding the pizza rim. Arrange slices of fresh mozzarella cheese and sliced mushrooms on top.
- Bake. Pick up the parchment paper with the pizza and place it on a pizza peel (or wooden cutting board). Open the hot, preheated oven and carefully slide the pizza onto the pizza steel. Broil for 2 minutes. Open the oven and remove the partially charred parchment paper using a pizza peel or spatula to lift up the pizza. Bake for another 2 minutes until bubbly and golden brown. Using a pizza peel or spatula, remove the pizza from the oven and place onto a cutting board. Garnish with thyme and red pepper flakes (optional). Drizzle the remaining olive oil or a few drops of some good quality truffle oil (optional) if you have some. Serve immediately.
Video
Notes
- Do not skip the preheating process. The oven needs to be super hot to replicate the wood fire oven traditionally used to make pizza in Italy.
- Use a pizza steel or substitute. You need a very hot surface to get a crisp bottom crust. If you do not have a pizza steel use a cast iron griddle or inverted cast iron skillet.
- Pizza dough should be at room temperature. If you are using frozen pizza dough thaw it overnight in the refrigerator. Place the cold pizza dough on a counter for an hour to reach room temperature.
- Monitor the pizza while it bakes. Monitor the pizza while it bakes as the pizza bakes very quickly. The optimal baking time may vary by a few seconds from oven to oven.
- If using dough make sure it is at room temperature. Rest the dough for at least an hour outside the refrigerator to bring the dough to room temperature before preparing the pizza.