Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 ball pizza dough (homemade from 2 cups / 260 g flour, or 10–12 oz / 280–340 g store-bought), at room temperature
- 5 tbsp extra-virgin olive oil, divided
- 2 tbsp unsalted butter
- 10 oz (280 g) cremini or mixed mushrooms, sliced
- 3–4 garlic cloves, finely minced
- 1 1/2 tsp fresh thyme leaves, plus extra for garnish
- 1/2 tsp kosher or fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- Pinch red pepper flakes (optional)
- 4 oz (115 g) Taleggio cheese, rind trimmed, cut into small pieces
- 3 oz (85 g) low-moisture mozzarella, shredded
- 2 tbsp finely grated Parmesan (optional)
Do This
- 1. If making dough, mix flour, yeast, sugar, salt, warm water, and 1 tbsp oil. Knead until smooth; rise 1 hour.
- 2. Preheat oven to 500°F (260°C) with a pizza stone or upside-down baking sheet inside for at least 30 minutes.
- 3. Sauté mushrooms in 2 tbsp oil and 2 tbsp butter over medium-high heat until golden and their liquid evaporates.
- 4. Add garlic, thyme, salt, pepper, and red pepper flakes; cook 1–2 minutes until fragrant. Cool slightly.
- 5. Stretch dough to a 12-inch circle. Place on floured peel or parchment; brush with 1 1/2 tbsp oil.
- 6. Scatter mozzarella, then mushrooms, then Taleggio and Parmesan. Drizzle with remaining 1 1/2 tbsp oil.
- 7. Bake 9–12 minutes until crust is puffed and browned and cheese is bubbling. Garnish with fresh thyme, slice, and serve.
Why You’ll Love This Recipe
- Olive-oil base keeps the pizza light while letting the garlicky mushrooms and creamy Taleggio shine.
- Simple, mostly pantry ingredients come together in a restaurant-quality, earthy, cheesy pizza.
- Flexible recipe: use homemade or store-bought dough, your favorite mushrooms, and easily scale for a crowd.
- Great meatless main that still feels hearty and indulgent thanks to the mix of cheeses and sautéed mushrooms.
Grocery List
- Produce: Cremini or mixed mushrooms, garlic, fresh thyme.
- Dairy: Taleggio cheese, low-moisture mozzarella, Parmesan (optional), unsalted butter.
- Pantry: Pizza dough ingredients (flour, yeast, sugar, salt, olive oil) or ready-made dough, black pepper, red pepper flakes (optional).
Full Ingredients
For the Pizza Dough (or use store-bought)
- 2 cups (260 g) bread flour or all-purpose flour, plus extra for dusting
- 1 tsp instant yeast (about 3 g)
- 1 tsp sugar (about 4 g)
- 1 tsp fine sea salt (about 5 g)
- 3/4 cup (180 ml) warm water (about 105°F / 40°C)
- 1 tbsp (15 ml) extra-virgin olive oil
- OR 1 ball store-bought pizza dough (10–12 oz / 280–340 g), brought to room temperature for 45–60 minutes
For the Garlic Mushroom Topping
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter
- 10 oz (280 g) cremini mushrooms, cleaned and thinly sliced (or a mix of cremini, shiitake, and oyster mushrooms)
- 3–4 garlic cloves, finely minced
- 1 1/2 tsp fresh thyme leaves, finely chopped, plus more for garnish
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- Pinch red pepper flakes (optional, for gentle heat)
For Assembling & Baking
- 1 1/2 tbsp (about 20 ml) extra-virgin olive oil, for brushing the dough
- 1 1/2 tbsp (about 20 ml) extra-virgin olive oil, for drizzling on top
- 4 oz (115 g) Taleggio cheese, rind trimmed and cut into small bite-size pieces
- 3 oz (85 g) low-moisture mozzarella, shredded (about 3/4 cup packed)
- 2 tbsp (about 10 g) finely grated Parmesan cheese (optional, for extra depth)
- Extra fresh thyme leaves, for finishing
- Flaky sea salt, to finish (optional)
Step-by-Step Instructions
Step 1: Make the Pizza Dough (if not using store-bought)
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Whisk to distribute everything evenly. Make a small well in the center and pour in the warm water and 1 tbsp olive oil.
Use a wooden spoon or your hand to stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 7–8 minutes, adding just enough flour to prevent sticking, until the dough is smooth, elastic, and slightly tacky but not gluey.
Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let rise at room temperature for about 1 hour, or until doubled in size.
If using store-bought dough, skip this step and simply place the dough in a lightly oiled bowl, cover, and let it rest at room temperature for 45–60 minutes so it relaxes and stretches easily.
Step 2: Preheat the Oven and Prepare Your Baking Surface
About 30 minutes before you plan to bake, place a pizza stone or an upside-down heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C), or as hot as your oven safely goes.
This long preheat gives the stone or pan time to get blazing hot, which helps you achieve a crisp, well-browned bottom crust. If you do not have a stone or steel, the preheated upside-down baking sheet works well. Prepare a pizza peel or a sheet of parchment paper lightly dusted with flour or semolina so the dough does not stick.
Step 3: Sauté the Garlic Mushrooms
While the oven heats and the dough finishes rising, prepare the topping. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat until the butter is melted and foamy.
Add the sliced mushrooms in a single layer as much as possible. Cook, undisturbed, for 2–3 minutes to develop color, then stir and continue to cook for another 5–7 minutes, stirring occasionally, until the mushrooms release their liquid and then that liquid mostly evaporates and the mushrooms are golden brown around the edges.
Reduce the heat to medium-low. Add the minced garlic, chopped thyme, salt, black pepper, and red pepper flakes (if using). Cook, stirring constantly, for 1–2 minutes until the garlic is fragrant but not browned. Taste and adjust salt if needed. Remove the skillet from the heat and let the mushrooms cool slightly while you shape the dough.
Step 4: Shape the Dough
Lightly flour your work surface and turn out the risen dough. Gently press out the air, then shape it into a smooth ball. Let it rest for 5 minutes to relax the gluten.
Using your fingertips, start pressing the dough into a disk, working from the center outward and leaving a slightly thicker rim for the crust. Once it is about 8 inches across, pick it up and stretch it over the backs of your hands, rotating, until you have a roughly 12-inch circle. Avoid pressing out all the air from the outer edge so your crust puffs nicely in the oven.
Transfer the stretched dough to a floured pizza peel or to a piece of parchment paper if you will slide it onto a baking sheet. If the dough springs back, let it rest for another 5 minutes, then gently stretch again.
Step 5: Build the Pizza
Brush the surface of the dough (except the outer 1/2-inch rim) with 1 1/2 tbsp olive oil. This is your olive-oil “sauce” base and helps the crust brown beautifully while keeping it tender inside.
Sprinkle the shredded mozzarella evenly over the oiled dough. Spoon the garlicky mushrooms over the mozzarella, distributing them in an even layer so every bite has mushrooms. Nestle the pieces of Taleggio on top of the mushrooms, spacing them fairly evenly; they will melt and spread as they bake. If using Parmesan, sprinkle it over everything.
Finally, drizzle the remaining 1 1/2 tbsp olive oil over the top of the pizza for extra richness and a glossy finish.
Step 6: Bake, Finish, and Serve
Slide the assembled pizza onto the preheated stone or baking sheet. Bake for 9–12 minutes, turning once if your oven has hot spots, until the crust is deeply golden and puffed, and the cheeses are melted and bubbling with some browned spots.
Carefully remove the pizza from the oven and transfer it to a cutting board. Immediately scatter a small handful of fresh thyme leaves over the top and, if you like, a light pinch of flaky sea salt. Let the pizza rest for 2–3 minutes so the cheese sets slightly, then slice into 6–8 wedges and serve hot.
Pro Tips
- Dry, golden mushrooms are key: Do not overcrowd the pan; if needed, cook the mushrooms in two batches so they brown instead of steaming.
- Watch the garlic closely: Add garlic toward the end of cooking the mushrooms and keep the heat moderate so it turns fragrant, not bitter or burnt.
- Room-temperature dough stretches better: Cold dough snaps back and can tear. Always let store-bought dough warm up before shaping.
- Use high heat: A very hot oven is the secret to a crisp bottom crust with a chewy interior. Give your stone or pan at least 30 minutes to preheat fully.
- Balance the cheese: Taleggio is rich and assertive; pairing it with milder mozzarella keeps the pizza creamy without overwhelming the mushroom and thyme flavors.
Variations
- Truffle twist: After baking, drizzle the hot pizza very lightly with truffle oil and add extra thyme for an ultra-earthy, special-occasion version.
- Onion and mushroom mix: Add 1 thinly sliced small red or yellow onion to the skillet with the mushrooms and cook until sweet and caramelized for extra depth.
- Meaty upgrade: Scatter a few slices of prosciutto or crispy pancetta over the pizza right after it comes out of the oven for a savory, salty accent.
Storage & Make-Ahead
Dough: The pizza dough can be made up to 48 hours in advance. After the initial kneading, let it rise at room temperature for 30 minutes, then refrigerate in a covered, lightly oiled container. Bring to room temperature for about 45–60 minutes before shaping.
Toppings: The garlic mushrooms can be cooked up to 1 day ahead. Let them cool completely, then store in an airtight container in the refrigerator. Rewarm gently in a skillet just until loosened before topping the pizza.
Leftover pizza: Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet over medium heat with a lid for 4–6 minutes, or on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, until the crust is crisp and the cheese is hot and melty. Freezing is possible, but the creamy texture of the Taleggio is best when enjoyed fresh or from the fridge, not from frozen.
Nutrition (per serving)
Approximate values for 1/3 of the pizza: about 760 calories; 32 g protein; 47 g fat; 58 g carbohydrates; 2 g fiber; 7 g sugar; 1100 mg sodium. Actual values will vary based on exact ingredients, brands, and portion sizes.
