Vegetarian Classic Mushroom Pizza

Total time1 hr 40 min

Prep time25 min

Cook time15 min

Two kinds of mushrooms — earthy cremini and meaty shiitake — get seared until deeply golden, then piled onto a hand-stretched crust with garlic, thyme, and a bubbling layer of melted mozzarella. The dough comes together simple and yeasty, rising into a light, chewy base that crisps beautifully on a screaming-hot stone or cast iron skillet. A quick tomato sauce, simmered with garlic and oregano until it loses its raw edge, adds the tangy backbone every good pizza needs. Fresh basil and a shower of Parmesan at the end round out the flavor without overcomplicating things. This one's built entirely around vegetables, cheese, and pantry staples, making it a naturally solid choice for a vegetarian table. Pull it straight from the oven, let it rest a minute, and slice into a pie that's rustic, savory, and satisfying enough for a weeknight or a weekend pizza night alike.

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Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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1 tsp granulated sugar
2 ½ cups all-purpose flour, plus more for dusting
1 tsp kosher salt
2 tbsp olive oil, plus more for the bowl

For the sauce

1 can (14 oz) crushed tomatoes
2 cloves garlic, minced
1 tbsp olive oil
½ tsp dried oregano
¼ tsp kosher salt

For the mushroom topping

8 oz cremini mushrooms, thinly sliced
4 oz shiitake mushrooms, stems removed, caps thinly sliced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp fresh thyme leaves
salt and pepper to taste

For assembly

1 ½ cups shredded low-moisture mozzarella cheese
1 tbsp olive oil, for drizzling

For serving

¼ cup freshly grated parmesan cheese (optional)
2 tbsp fresh basil leaves, torn (optional)

Instructions

1
In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
In a large mixing bowl, whisk together the flour and 1 tsp kosher salt. Pour in the yeast mixture and 2 tbsp olive oil, then stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.

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