Perfectly Crafted Funghi Pizza: a Mushroom Lover's Delight

Ingredients

• 250 g (2 cups)plain flour
• 5 g (1 tsp)instant yeast
• 3 g (½ tsp)salt
• 180 ml (¾ cup)warm water
• 15 ml (1 tbsp)olive oil
• 150 g (2 cups)mixed mushrooms, such as cremini, shiitake and button, sliced
• 100 g (1 cup)mozzarella, shredded
• 50 g (½ cup)Parmesan, grated
• 30 ml (2 tbsp)olive oil
• 2 clovesgarlic, finely chopped
• 5 g (1 tsp)dried oregano
• to tastefresh basil leaves, for garnish
• to tastetruffle oil, optional, for drizzling

Instructions

1. 1

   Mix dry ingredients

   Combine the flour, yeast and salt in a bowl.

2. 2

   Form the dough

   Gradually add the warm water and 15 ml (1 tbsp) olive oil, mixing until a dough forms.

3. 3

   Knead until smooth

   Knead the dough on a floured surface for about 5–8 minutes, until smooth.

4. 4

   Let dough rise

   Put the dough in a lightly oiled bowl, cover it and leave it to rise for 1 hour, or until doubled in size.

5. 5

   Heat the oil

   Warm 30 ml (2 tbsp) olive oil in a sauté pan over medium heat.

6. 6

   Cook the garlic

   Add the chopped garlic and sauté for 1 minute, until fragrant.

7. 7

   Soften mushrooms

   Add the sliced mushrooms and oregano, then cook for 5–7 minutes, until the mushrooms have softened.

8. 8

   Cool the mixture

   Take the pan off the heat and let the mushroom mixture cool slightly.

9. 9

   Preheat the oven

   Heat the oven to 245 °C (475 °F).

10. 10

    Shape the bases

    On a floured surface, roll the dough into two equal circles.

11. 11

    Transfer the dough

    Move the rolled dough onto a baking sheet or pizza stone.

12. 12

    Add the toppings

    Layer the mozzarella over the dough, add the mushroom mixture, then finish with the Parmesan.

13. 13

    Bake the pizzas

    Bake in the preheated oven for 12–15 minutes, until the crust is golden and the cheese is bubbling.

14. 14

    Drizzle with oil

    Remove the pizzas from the oven and drizzle with truffle oil, if using.

15. 15

    Garnish and serve

    Scatter fresh basil leaves over the pizzas before slicing and serving.

What is funghi pizza?

Funghi means mushrooms in Italian, and the name is commonly used for pizzas topped with mushrooms. This version brings together mixed mushrooms, garlic, oregano and two cheeses on a homemade yeast dough.

The mushroom topping is cooked before it goes on the pizza, so it can soften in the pan and be layered over the dough with mozzarella and Parmesan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 14g protein, 38g carbs, 18g fat.

The dough supplies most of the carbohydrates, while the olive oils and cheeses contribute much of the fat. Mozzarella, Parmesan and the flour provide protein, with the mushrooms adding savoury flavour. Pair a portion with salad or vegetables to add freshness and round out the plate.

Building the dough

Flour and yeast: combining these with salt gives you the base for a simple pizza dough. Add the warm water and olive oil gradually so the dough comes together without adding more liquid than the recipe calls for.

Kneading and rising: work the dough for 5–8 minutes, then leave it covered for an hour or until it has doubled. The rise gives the dough time to expand before it is divided into two circles.

Preparing the mushrooms

Mixed mushrooms: cremini, shiitake and button mushrooms offer a range of earthy flavours, while slicing them helps them soften in the pan. Use the varieties listed or a mix of mushrooms you have available.

Garlic and oregano: sauté the garlic for a minute until fragrant, then add the mushrooms and oregano. Cook for 5–7 minutes, until softened, and let the mixture cool slightly before topping the dough.

Layering the toppings

Cheese first: spread the mozzarella over the shaped dough, then add the mushroom mixture and finish with Parmesan. Keeping the mushrooms above the mozzarella follows the method and gives the Parmesan a chance to brown as the pizzas bake.

Two bases: divide the dough into two equal circles and transfer them to a baking sheet or pizza stone. Arrange the toppings across both bases.

Getting the bake right

Hot oven: bake at 245 °C for 12–15 minutes. Start checking at the lower end of the range, as the recipe uses the colour of the crust and bubbling cheese as its cues.

Golden edges: remove the pizzas when the crust is golden and the cheese is bubbling. Finish with optional truffle oil and fresh basil after baking.

Serving the pizza

Fresh finish: add the basil leaves just before slicing, so they stay aromatic. Truffle oil is optional and is drizzled on after the pizzas come out of the oven.

On the side: serve the pizza with a simple green salad or cooked vegetables for a meal with a fresh, savoury contrast.

Recipe notes & tips

• Let the dough rise until doubled in size rather than relying on the clock alone.
• Slice the mushrooms evenly so they soften at a similar rate.
• Allow the mushroom mixture to cool slightly before adding it to the dough.
• Flour the work surface lightly when rolling out the dough.
• Begin checking the crust at 12 minutes, the shortest baking time in the recipe.
• Add the basil and optional truffle oil after baking.

Variations

• Use one mushroom variety: swap the mixed mushrooms for an equal amount of a favourite type.
• Skip the truffle oil: leave it out for a simpler mushroom and cheese topping.
• Change the herbs: use another dried herb in place of the oregano.
• Add extra basil: scatter more fresh leaves over the pizzas just before serving.
• Make smaller pizzas: divide the dough into more portions and shape smaller circles.

Common mistakes to avoid

• Rushing the rise: leave the covered dough for 1 hour or until doubled in size.
• Skipping the kneading: work the dough for 5–8 minutes until it feels smooth.
• Undercooking the mushrooms: give them 5–7 minutes in the pan until softened.
• Topping with hot mushrooms: let the mixture cool slightly before layering it on the dough.
• Removing the pizzas too soon: bake until the crust is golden and the cheese is bubbling.
• Adding basil before baking: garnish with fresh leaves after the pizzas come out of the oven.

How to store

Refrigerate leftover pizza in a covered container and eat within 3 days. Reheat in an oven until hot, or use a pan to warm the base and melt the cheese.

Frequently asked questions