A rustic, Neapolitan-style pizza that brings together the earthy depth of mushrooms, the creamy richness of mozzarella, and the simplicity of crushed San Marzano tomatoes. This pizza is blistered to perfection in a wood-fired oven, offering a charred crust with a tender bite—making it an ideal centerpiece for casual dinners or weekend gatherings.

Why You’ll Love This Recipe

This wood-fired mushroom mozzarella pizza delivers a perfect blend of flavors and textures. The crispy yet chewy crust, charred just right in a high-temperature oven, gives it a pizzeria-quality finish. The mild acidity of San Marzano tomatoes balances the creamy mozzarella, while sautéed mushrooms add a savory depth. It’s quick to assemble, highly customizable, and incredibly satisfying whether you’re using a wood-fired oven or a home setup.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 ball pizza dough (store-bought or homemade, about 250g)
• 1/3 cup crushed San Marzano tomatoes
• 1/2 teaspoon sea salt
• 1/4 teaspoon dried oregano
• 1 cup fresh mozzarella balls (bocconcini or torn mozzarella)
• 1/2 cup sliced cremini or button mushrooms
• 1 tablespoon extra virgin olive oil
• Freshly ground black pepper to taste
• Optional: fresh arugula for garnish

directions

1. Preheat a pizza stone or wood-fired oven to its highest temperature—ideally around 700°F (370°C) or higher. For conventional ovens, preheat to 500°F (260°C) with a stone or steel in place.
2. On a lightly floured surface, stretch the pizza dough into a 10–12 inch round.
3. Spread the crushed tomatoes evenly over the dough, leaving a slight border.
4. Sprinkle with sea salt and dried oregano.
5. Add the sliced mushrooms and distribute the mozzarella evenly over the surface.
6. Drizzle with olive oil and top with freshly ground black pepper.
7. Carefully transfer the pizza to the preheated stone or oven floor.
8. Bake for 5–7 minutes in a wood-fired oven or 10–12 minutes in a conventional oven, until the crust is blistered and cheese is melted and bubbling.
9. Garnish with fresh arugula if desired. Serve immediately.

Servings and timing

This recipe makes one 10–12 inch pizza, which serves 2 people as a main or 4 as an appetizer.
Prep time: 10 minutes
Cook time: 5–12 minutes depending on the oven
Total time: 15–20 minutes

Variations

• Truffle Version: Add a drizzle of truffle oil post-baking for a luxurious twist.
• Vegan Option: Substitute dairy-free mozzarella and skip the arugula or replace it with fresh basil.
• Spicy Kick: Add crushed red pepper flakes or thinly sliced jalapeños before baking.
• White Pizza Style: Omit the tomato sauce and brush the dough with garlic olive oil instead.
• Additional Toppings: Try caramelized onions, roasted garlic, or sliced olives to deepen the flavor.

storage/reheating

Store leftover pizza in an airtight container or tightly wrapped in foil in the refrigerator for up to 3 days.
To reheat, use a hot skillet over medium heat to crisp the crust while melting the cheese (about 5 minutes). Alternatively, warm it in a 375°F (190°C) oven for 8–10 minutes. Avoid microwaving as it can make the crust soggy.

FAQs

What kind of mushrooms work best for this recipe?

Cremini and button mushrooms are ideal, but shiitake or oyster mushrooms add a more robust flavor.

Can I use a store-bought pizza crust?

Yes, a good-quality store-bought dough works fine, but homemade dough offers the best texture when wood-fired.

Do I need a wood-fired oven to make this pizza?

No, a very hot conventional oven with a pizza stone or steel can also produce excellent results.

How do I keep the crust from getting soggy?

Ensure your oven is fully preheated and avoid overloading with wet ingredients. Use a pizza stone or steel for even heat.

Can I make the dough in advance?

Yes, pizza dough can be made up to 3 days in advance and refrigerated. Let it come to room temperature before using.

Is it okay to add sauce on top of the cheese?

For this style, sauce goes directly on the dough. However, you can add a bit more sauce on top post-baking if you prefer.

How do I get a crispy crust?

Use high heat, a preheated pizza stone or steel, and avoid too much moisture in your toppings.

Can I freeze leftover pizza?

Yes, wrap individual slices and freeze for up to one month. Reheat in the oven for best results.

What wine pairs well with this pizza?

Try a medium-bodied red like Chianti or a dry white like Pinot Grigio for a balanced pairing.

Is arugula necessary?

No, it’s optional. It adds a peppery contrast but can be omitted or replaced with fresh basil.

Conclusion

Wood-Fired Mushroom Mozzarella Pizza is an elevated yet simple dish that brings the charm of artisan pizzerias into your own kitchen. Whether baked in a blazing wood-fired oven or a hot home oven, it delivers bold flavors and a rustic crust that’s hard to resist. With a handful of quality ingredients and just minutes to prepare, it’s perfect for both weeknight meals and special occasions.

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