Mushroom Pizza with Spinach Pesto

Bakery dough makes Mushroom Pizza an easy weeknight option, but mouthwatering toppings and drizzles of truffle oil elevate this simple pie to company-worthy fare. A bed of pesto—a traditional blend of baby spinach, Parmesan, pine nuts, garlic, olive oil, salt, and pepper—showcases a mix of wild and cultivated mushrooms, along with garlic, shallots, and handfuls of melted Parmesan and mozzarella.

Mushroom Pizza with Spinach Pesto
Makes 6 to 8 servings
  • 1 (16-ounce) bag deli pizza dough
  • ¼ cup butter
  • 1 (8-ounce) package chanterelle mushrooms, sliced
  • 1 (8-ounce) package oyster mushrooms, sliced
  • 1 (8-ounce) package sliced cremini mushrooms
  • 4 cloves garlic, minced
  • 2 shallots, thinly sliced
  • Cornmeal
  • Spinach Pesto (recipe follows)
  • 1 (8-ounce) package shredded whole-milk mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon truffle oil
  1. On a lightly floured surface, place pizza dough. Lightly cover and let stand for 45 minutes.
  2. Preheat oven to 425º.
  3. In a large skillet, melt butter over medium heat. Add chanterelle mushrooms, oyster mushrooms, cremini mushrooms, and garlic; cook, stirring occasionally, until mushrooms are browned and tender. Stir in shallots; cook for 1 minute more.
  4. Roll out dough into a 15-inch circle; transfer to a lightly greased 15-inch round pizza pan sprinkled with cornmeal. Spread Spinach Pesto over dough. Top with mushroom mixture, mozzarella, Parmesan, and rosemary. Bake until cheese is melted and crust is golden brown. Drizzle with truffle oil before serving.

Spinach Pesto
Makes 4 to 6 servings
  • 1 (5-ounce) package fresh baby spinach
  • 1 cup freshly grated Parmesan cheese
  • ¼ cup pine nuts
  • 1 clove garlic
  • ¼ cup olive oil
  • Salt
  • Pepper
  1. In the work bowl of a food processor, process spinach, cheese, pine nuts, and garlic. With processor running, slowly pour olive oil through food chute in a slow, steady stream; process until mixture is finely chopped. Season with salt and pepper to taste. Refrigerate, covered, for up to 3 days.

Discover an abundance of mushroom recipes in the October 2019 issue, available at

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