Exotic Mushroom Pizza

2 or 3 servings
  • 1 (12-inch) pre-baked pizza crust
  • 3 tablespoons olive oil
  • 4 to 5 cloves garlic, minced
  • 3 shallots or mild onion, thinly sliced or minced
  • 1 pound assorted exotic mushrooms, sliced or chopped (if using shiitakes, remove inedible stems)
  • 1/4 cup dry red wine (optional)
  • 1 -ounce gorgonzola cheese, crumbled
  • 8 ounces fontina cheese, grated or thinly sliced (this is easier to do if cheese is cold)
  • Salt and freshly ground black pepper, to taste
  • Pizza stone or pizza pan
  • Put pizza stone in oven and heat to 425 degrees. While stone is heating, brush olive oil evenly over shell and bake 5 to 7 minutes or until oil bubbles. (If using thin crust pizza, you can eliminate pre-baking of the pizza crust.)

  • While shell bakes begin cooking the mushrooms. Heat saute or fry pan on high heat, add the oil, garlic and shallots and quickly saute for approximately 30 seconds. Do not allow the garlic/shallot mixture to burn.

  • Add mushrooms to hot pan, saute quickly until most of the mushroom juices have evaporated (3 to 5 minutes), then add wine. Continue to saute until wine completely evaporates and mushrooms have turned a darker shade or brown, about 2 to 3 minutes. Remove mushroom mixture from heat.

  • Remove shell from oven (leave stone in oven to keep it hot) and allow to cool slightly. Spread the gorgonzola cheese evenly over the warm crust so that it melts slightly. You can dip your fingers in olive oil to spread the gorgonzola. Spread the mushroom mixture evenly over the crust. Add the Fontina cheese, distributing it as evenly as possible. Season with salt and freshly ground black pepper.

  • Place on hot stone in oven and bake 12 to 15 minutes or until cheese is lightly browned and bubbly. Cool and cut into small rectangles for hors d'oeuvres or into pie-shaped pieces for first course or main course portions. Serve warm or at room temperature.

  • This recipe can be adjusted to suit personal taste such as adding dried, red hot pepper or use different cheeses; however you should not eliminate the gorgonzola. It can be served with champagne as an hors d'oeuvre and with dry red wine as an appetizer or main course with a tossed salad.

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4.8 8
This is a special-occasion treat that I've made for a girlfriend dinner with wine, to impress my husband when he first came over for a bite to eat at my house, and to make vegetarian friends VERY happy. I try to find as many different kinds of mushrooms as possible along with normal white ones. Having a pizza stone makes the crust come out perfect, too! item not reviewed by moderator and published
Excellent!! Have made this numerous times for parties and it is always gone within minutes and they come back looking for more. I do double the onion mixture as I love cooked onions and don't like being skimpy on the pizza. item not reviewed by moderator and published
I made this the other night as an appetizer for a game night that I hosted. It was an absolute hit!!! item not reviewed by moderator and published
I didn't enjoy this as much as i hoped i would. item not reviewed by moderator and published
I made this pizza for my friends on a girl's night. Not only was it very tasty but it was super easy to make. My friends loved it and couldn't believe how easy it was to make! I will definately make this again! item not reviewed by moderator and published
This was the perfect pizza, my husband just loved it! item not reviewed by moderator and published
I served this at a party and it was the hit of the food table. item not reviewed by moderator and published
We had a reception with "heavy hors d'oeuvres" so I cut the pizza into bite-size pieces. It was the first item completed eaten! Everyone asked for the recipe. What makes it a 5-star selection is the ease of preparation! item not reviewed by moderator and published

Not what you're looking for? Try:

Mushroom and Sausage Pizza

Recipe courtesy of Dave Lieberman