Mushroom Pizza



25 min


50 min



* PLUS overnight resting and rising time
Mushroom Pizza

(Produced by Aimee Nishitoba; photography by Erik Putz; food styling by Eshun Mott; Prop styling by Christine Hanlon)

Hearty cremini, oyster and maitake mushrooms make delicious pizza toppings—especially when they're cooked in bacon fat. The zesty crème fraîche adds a touch of brightness to this decadent pie.


  • 2 1/4 cups all-purpose flour , divided (270 g)
  • 3/4 tsp quick-rise yeast
  • 1 tsp salt
  • 3/4 cup room-temperature water
  • 1 tbsp olive oil

White Sauce

  • 1/4 cup crème fraîche
  • 1/2 tsp lemon zest
  • 1/8 tsp red pepper flakes


  • 2 slices bacon , chopped
  • 1 tbsp olive oil
  • 200 g mixed mushrooms , such as sliced cremini, coarsely torn oyster mushrooms or maitake
  • 3 garlic cloves , minced
  • 1/4 tsp salt
  • 30 g fresh mozzarella , patted dry and torn into small pieces
  • 2 tbsp finely grated Parmigiano-Reggiano cheese
  • 2 tbsp fresh rosemary leaves


  1. Dough: Fit stand mixer with dough hook. Combine 2 cups flour, yeast, salt, water and 1 tbsp olive oil in stand mixer bowl. Mix on medium speed until dough comes together into a ball and is smooth (add more flour 1 tbsp at a time if needed), about 5 min. Dough should feel soft and slightly sticky. Lightly spray a large bowl with oil. Transfer dough to prepared bowl. Cover bowl with plastic wrap and refrigerate overnight to rest.
  2. Lightly dust a baking sheet with flour. Divide dough into two equal pieces, then roll each into a ball. Place them on prepared sheet, far apart. Dust tops of dough with flour and drape plastic wrap loosely over. Let dough stand at room temperature until it has almost doubled in size and feels airy to the touch, 2 hrs.
  3. Sauce: Stir crème fraîche with zest and pepper flakes in a small bowl. Set aside.
  4. Toppings: Heat a large, heavy frying pan over medium. Add bacon. Cook, stirring occasionally, until cooked through but not crispy, 4 to 5 min. Transfer bacon to a plate, leaving fat in pan. Add 1 tbsp olive oil and mushrooms to pan. Increase heat to high. Cook, stirring occasionally, until mushrooms are tender, about 3 min. Add garlic and cook 1 min. Stir in salt. Set aside.
  5. Position rack in centre of oven, then preheat to 500F.
  6. Set one ball of dough on a lightly floured counter. Press down in centre of dough, leaving a thicker edge all around. Stretch and press outwards from the centre until dough forms a 9-in. circle, keeping any air bubbles on the edges. (Dough should stretch easily. Let it rest for longer if it keeps springing back.) Repeat with second ball.
  7. Set stretched dough on baking sheet. (If your sheet is too small for both pizzas, bake in two batches.) Divide white sauce between pizzas. Spread in an even layer, leaving a 1/2-in. crust. Scatter with mushrooms and bacon. Top with mozzarella, then sprinkle with Parmigiano-Reggiano and rosemary.
  8. Bake until crusts are golden brown, about 15 min.