Quick Recipe Version (TL;DR)

Yield: 1 large 12-inch pizza (about 4 servings)
Prep Time: 25 minutes (dough not included)
Cook Time: 15 minutes
Total Time: 40 minutes

Quick Ingredients

1 lb (450 g) pizza dough, at room temperature
2 tbsp olive oil, divided
8 oz (225 g) mixed mushrooms, sliced
2 cloves garlic, minced
1 tsp fresh thyme leaves (or 1/4 tsp dried)
1/4 tsp kosher salt, plus more to taste
1/8 tsp freshly ground black pepper
1/2 cup (120 ml) simple tomato sauce or 2 tbsp olive oil + 1 minced garlic clove for an oil base
1 1/2 cups (150 g) shredded low-moisture mozzarella
2–3 tbsp chili crisp (to taste)
Optional garnish: 2 tbsp grated Parmesan, chopped scallions or chives, fresh parsley

Do This

1. Preheat oven to 500°F (260°C) with a pizza stone or upside-down baking sheet inside for at least 30 minutes.
2. Sauté sliced mushrooms in 1 tbsp olive oil with garlic, thyme, salt, and pepper over medium-high heat until browned and dry, 6–8 minutes. Cool slightly.
3. Stretch room-temperature dough on a floured surface into a 12-inch round; transfer to parchment.
4. Spread tomato sauce or brush with garlic olive oil, leaving a 1-inch border.
5. Top with mozzarella, then evenly scatter sautéed mushrooms.
6. Slide pizza (on parchment) onto the hot stone or pan; bake 10–13 minutes until crust is golden and cheese is bubbling.
7. Drizzle or swirl chili crisp over hot pizza, add optional Parmesan and herbs, slice, and serve immediately.

Why You’ll Love This Recipe

A fun twist on classic mushroom pizza with a bold chili crisp finish for spicy, savory depth.
Flexible base: choose a light, garlicky olive oil base or a classic tomato sauce, depending on your mood.
Home-cook friendly: uses store-bought dough if you like, but tastes like a restaurant pizza.
Perfect balance of textures: crisp edges, chewy center, tender mushrooms, and a glossy chili crisp swirl.

Grocery List

Produce: Mixed mushrooms (cremini, shiitake, oyster, etc.), garlic, fresh thyme (or dried), optional scallions, chives, or parsley.
Dairy: Shredded low-moisture mozzarella, optional Parmesan cheese.
Pantry: Pizza dough (or ingredients to make it), olive oil, simple tomato sauce (or canned crushed tomatoes), chili crisp, kosher salt, black pepper, all-purpose flour (for dusting).

Full Ingredients

Pizza Dough

Easy option: 1 lb (450 g) store-bought pizza dough, thawed if frozen and brought to room temperature.
Homemade (optional, makes 1 large pizza):
- 2 1/4 cups (280 g) bread flour or all-purpose flour, plus more for dusting
- 1 tsp fine sea salt
- 1 tsp granulated sugar
- 1 tsp instant yeast
- 3/4 cup (180 ml) warm water (about 105–110°F / 40–43°C)
- 1 tbsp olive oil

Base (Tomato or Olive Oil)

Tomato base:
- 1/2 cup (120 ml) simple tomato sauce or canned crushed tomatoes
- 1/4 tsp kosher salt
- 1/4 tsp dried oregano (optional)
- 1 small clove garlic, finely grated or minced
Olive oil base:
- 2 tbsp olive oil
- 1 small clove garlic, minced
- Pinch kosher salt

Mushroom Topping

8 oz (225 g) mixed mushrooms, cleaned and sliced (such as cremini, shiitake, oyster, button)
1 tbsp olive oil
1 tbsp unsalted butter (or more olive oil for dairy-free)
2 cloves garlic, minced
1 tsp fresh thyme leaves, chopped (or 1/4 tsp dried thyme)
1/4 tsp kosher salt, plus more to taste
1/8 tsp freshly ground black pepper

Cheese & Chili Crisp Finish

1 1/2 cups (150 g) shredded low-moisture mozzarella
2–3 tbsp chili crisp, to taste (more if you love heat)
2 tbsp freshly grated Parmesan cheese (optional)
1–2 tbsp chopped fresh parsley, chives, or scallions (optional, for garnish)

Step-by-Step Instructions

Step 1: If Making Dough, Mix and Let It Rise

If you are using store-bought dough, skip to Step 2. For homemade dough, whisk the flour, salt, sugar, and instant yeast together in a medium bowl. Add the warm water and olive oil, and stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic, adding only enough flour to keep it from sticking. Shape into a ball.

Lightly oil a clean bowl, place the dough inside, and turn to coat. Cover with plastic wrap or a clean towel and let rise at room temperature for 60–90 minutes, or until doubled in size. Once risen, gently deflate and let it rest while you prepare the toppings.

Step 2: Preheat the Oven and Prepare Your Pan

Place a pizza stone or an upside-down heavy baking sheet on the middle rack of your oven. Preheat to 500°F (260°C) for at least 30 minutes so the stone or pan gets very hot. This high heat is key for a crisp, well-browned crust.

Cut a piece of parchment paper slightly larger than your pizza (about 13–14 inches wide). You will build the pizza on the parchment to make it easy to slide onto the hot stone or pan.

Step 3: Sauté the Mushrooms for Maximum Flavor

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. When the fat is hot and shimmering, add the sliced mushrooms in an even layer. Let them cook without stirring for 2–3 minutes to develop color, then stir occasionally and cook for another 4–5 minutes until the mushrooms are golden brown and most of their moisture has evaporated.

Stir in the minced garlic and thyme and cook for 30–60 seconds until fragrant. Season with 1/4 tsp kosher salt and the black pepper. Taste and adjust salt if needed. Remove from the heat and let the mushrooms cool slightly while you shape the dough. This keeps them from steaming the pizza.

Step 4: Prepare Your Tomato or Olive Oil Base

For a tomato base, stir together the tomato sauce or crushed tomatoes, salt, oregano (if using), and grated or minced garlic in a small bowl. Taste and adjust seasoning; it should be lightly salted and flavorful.

For an olive oil base, stir together 2 tbsp olive oil, the minced garlic, and a pinch of salt. The oil will be brushed directly onto the dough in the next step. Choose whichever base sounds best today; the rest of the recipe stays the same.

Step 5: Shape the Dough and Add the Base

Lightly flour your work surface and your hands. Place the dough in the center and gently press it into a disc. Using your fingertips, press and stretch from the center outward, leaving a slightly thicker border around the edge for the crust. Lift and gently stretch the dough over your knuckles, letting gravity help, until you have a roughly 12-inch circle.

Transfer the dough to the parchment paper. If it shrinks back, let it rest for 5 minutes and then gently stretch again. For a tomato base, spoon the sauce onto the dough and spread it in a thin, even layer, leaving a 1-inch border. For an olive oil base, brush the garlic-infused oil generously over the dough, again leaving a 1-inch border.

Step 6: Top with Cheese and Mushrooms, Then Bake

Sprinkle the shredded mozzarella evenly over the sauced or oiled dough, avoiding big piles so the pizza bakes evenly. Scatter the sautéed mushrooms evenly over the cheese, making sure each slice will get a good mix of mushrooms.

Use a pizza peel or the back of a baking sheet to slide the parchment and assembled pizza onto the preheated stone or upside-down pan. Bake for 10–13 minutes, until the crust is deep golden at the edges and the cheese is melted, bubbling, and just starting to brown in spots.

Step 7: Finish with Chili Crisp and Serve

Carefully remove the pizza (still on the parchment) from the oven and transfer it to a cutting board. While the pizza is still piping hot, drizzle or swirl 2–3 tbsp of chili crisp over the top. You can go for a spiral pattern from the center outward, or add it in small spoonfuls over each future slice. Use the oil and crunchy bits together so you get both heat and texture.

Sprinkle with grated Parmesan and fresh herbs, if using. Let the pizza rest for 2–3 minutes so the cheese has a moment to set, then slice into 6–8 pieces and serve right away while the crust is crisp and the chili crisp is glistening.

Pro Tips

Dry, browned mushrooms are key. Cook the mushrooms until they release their liquid and start to brown. Wet mushrooms will steam the pizza and make it soggy.
Use room-temperature dough. Cold dough springs back and can tear. Let it sit at room temperature for at least 30 minutes before stretching.
Go easy on the sauce. Whether you choose tomato or olive oil, a thin layer is best. Too much sauce weighs down the crust and makes the middle soggy.
Add chili crisp after baking. High oven heat can burn the chili crisp and turn it bitter. Drizzling it on at the end keeps the flavors bright and the texture crunchy.
Adjust the heat level to taste. Start with 2 tbsp chili crisp, then add more at the table if you like it extra spicy.

Variations

Extra-cheesy white pizza: Skip tomato sauce and use the olive oil base. Add dollops of ricotta alongside the mozzarella, then finish with chili crisp and extra Parmesan.
Garlic and greens mushroom pizza: Add a handful (1–2 cups) of baby spinach or arugula on top of the cheese before baking. The greens will wilt and pair beautifully with the mushrooms and chili crisp.
Vegan version: Use olive oil instead of butter when sautéing mushrooms, choose a dairy-free mozzarella-style cheese, and check that your chili crisp is vegan-friendly.

Storage & Make-Ahead

Leftover pizza keeps well in the refrigerator for up to 3 days. Store slices in an airtight container, with parchment between layers if stacking. Reheat on a baking sheet in a 400°F (200°C) oven for 7–10 minutes, or in a skillet over medium heat until the crust is crisp and the cheese is melted. For make-ahead prep, sauté the mushrooms up to 2 days in advance and store covered in the fridge. You can also make the dough up to 24 hours ahead and let it rise slowly in the refrigerator; bring it back to room temperature for at least 45–60 minutes before shaping. Add chili crisp only right before serving to keep its texture and flavor at their best.

Nutrition (per serving)

Approximate values per serving (1/4 of the pizza, using store-bought dough, mozzarella, and 2 tbsp chili crisp total): about 520 calories, 20 g protein, 56 g carbohydrates, 23 g fat, 9 g saturated fat, 4 g fiber, 7 g sugar, and 920 mg sodium. Actual values will vary based on the specific dough, cheese, and chili crisp brands you use and how heavily you top the pizza.

Chili Crisp Mushroom Pizza with Spicy Umami Kick