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Best Mushroom Pizza Recipe

By Fraser Fitzgerald of Fraser Cooks
Course Main Course
Prep Time 30 minutes
Cook Time 15 minutes
Dough Resting Time 1 hour
Servings 2 Pizzas

Ingredients

Pizza Dough

  • 2 cups double-zero “00” flour or all-purpose flour - extra for dusting
  • 1/2 package dried active yeast (4g)
  • 3/4 cup warm water
  • 1 tsp salt
  • 1 tsp Hedessent Gorgonzola Flavouring
  • 1/2 tsp Hedessent Bread Crust Flavouring

Pizza Sauce

  • 1 cup vegan sour cream
  • 1/4 cup fresh basil, sliced
  • 1 tsp Hedessent Parmesan Flavouring
  • 5-10 drops Gorgonzola Flavouring - optional

Toppings

  • 1 cup oyster mushrooms, torn apart
  • 1/2 cup vegan mozzarella, shredded
  • 1 handful fresh thyme - adjust to preference
  • 1 head garlic, peeled
  • 1 shallot, peeled and sliced in half
  • 2 tbsp avocado oil
  • 1/2 tsp Hedessent Mushroom Porcino Flavouring
  • Pinch salt

Instructions

Making Your Dough

  • In a large bowl, combine the warm water and salt, whisk to dissolve. Add the yeast. Let activate for 5 minutes until foamy.
  • Add the flour, Bread Crust, and Gorgonzola flavours to your dough. Combine everything with a wooden spoon until a shaggy dough is formed.
  • Turn out the dough onto a floured surface and knead for 5 minutes. The ball will still be wet. Let rest under a clean tea towel for 20 minutes.
  • Knead the dough for another few minutes until you get a smooth ball. Allow to rest for 1 hour until doubled in size.
  • Cut the dough ball into 2 pieces and shape them into tight round balls
  • Preheat oven to 450F.

Making Your Toppings

  • While the oven is preheating, prepare your toppings and sauce. Add the veggies, herbs, oil, and Mushroom Porcino to your pan, roast until soft, and remove from heat.
  • While your vegetables are cooking, in a separate bowl, combine vegan sour cream, sliced basil, and Parmesan flavour. Mix and set aside.

Assembling Your Pizza

  • Working one at a time, shape the pizza dough. Move to pizza pan, flattening and moulding to the pan.
  • Spoon on the sauce, add toppings, then layer on shredded cheese. Top with a few extra drops of Bread Crust, Gorgonzola, and/or Parmesan for that added hit of extra cheesy flavour.
  • Bake the pizza until golden brown, approximately 10-15 minutes, rotating pizzas 180° at the halfway mark for even browning. Slice and enjoy!

Video

Notes

This recipe, as written, makes 2 medium-sized pizzas. If you prefer a larger pizza, don’t separate dough and follow the instructions as listed. 
When using heat with flavours, more flavouring is typically needed to compensate for some loss during the cooking process. However, as with any new ingredient in the kitchen, the best rule of thumb is to start small, then taste and adjust as needed.
And, as always, have fun with Hedessent Flavours to create any flavour combinations you love, using the toppings of your choice! The sky is the limit!

 

Make-ahead dough instructions

  1. Follow above steps, but instead of letting dough rest for one hour, place dough balls on a floured plate or container and place in the fridge for at least 6 hours and up to 72 hours. The longer you let it rest, the more sour & soft the dough will become.
  2. Before shaping the dough, allow it to come to room temperature and relax for 1 hour.

 

Alternate Garlic Roasting Options

  • You can optionally roast the head of garlic in the oven. Cut the tops off, drizzle with olive oil, and wrap in tin foil. Roast for 20-30 minutes, until very soft. Then stir into veggie mixture prior to assembly.