Crispy Wild Mushroom Pizza

This wild mushroom pizza recipe is all about really great, crispy mushrooms and the perfect pizza crust. Combine that with a smattering of fresh herbs, garlic, and a handful of sharp cheese and you have the ultimate mushroom pizza!

Why I love it:

Growing up, I thought mushrooms were those bland, spongy things lurking in salad bars. It took me living in Italy to discover their real potential: they have an incredible ability to soak up flavor and transform into crispy, caramelized, meaty bites of goodness.

This pizza is my favorite way to showcase them. The mushrooms are caramelized until crisp, then scattered over a chewy, blistered pizza crust with parmesan, fontina, garlic, and fresh herbs. It’s rustic, earthy, and the kind of food that sticks with you for years.

If you love mushrooms, try my wild mushroom risotto or this honey black truffle pizza next—both highlight the same balance of simplicity and depth.

here's how to make this mushroom pizza:

a few recipe tips:

• Mushroom varieties: I love to use an assortment of wild mushrooms on this pizza. They add variety in texture, color, shape and flavor. Chanterelles, morels, oyster, or black trumpets bring gorgeous flavor, but shiitake, cremini, and portobello work beautifully too. Just avoid white buttons—they're so bland.
• Cook in batches: Take the time to cook the mushrooms in batches so they get crispy, browned and super flavorful. Don’t rush this step! It’s key to building flavor and texture.
• No tomato sauce: Skip it! Olive oil and herbs let the mushrooms shine without acidity muting their flavor.
• Cheese choice matters: Fontina melts into creamy pools, parmesan adds sharp bite. Mozzarella can be nice, but sometimes it's too mild for the bold wild mushrooms.
• Leftovers: Reheat in a toaster oven or air fryer to keep the crust crisp and the cheese melty.

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