Caramelized Wild Mushroom Pizza


Total Time:

40 minutes



It’s National Pi Day and I’m celebrating with my favorite kind of pie… a pizza pie! Caramelized Wild Mushroom Pizza for the win!

Caramelized Wild Mushroom Pizza from (@whatsgabycookin)

If you haven’t already listened to the Alton Brown podcast featuring yours truly, then you’re missing out. We talked all things food, drink, meatloaf, avocado toast and more. It was one of my favorite podcasts ever and in it we shared our mutual love for mushrooms. They get a bad rap, and in my opinion it’s because people don’t properly cook them.

They need lots of heat, plenty of fat and a sturdy cast iron pan. And you have to cook them until they are caramelized like in the picture above or below. None of those wimpy flimsy mushrooms here thankyouverymuch. Once you’ve cooked them to perfection, the flavor changes and they are fair game to use on a pizza.

So let’s get to that part! The Caramelized Wild Mushroom Pizza part. It’s a sheet pan pizza (the most common kind we make at home) and it has 3 kinds of cheeses on it for maximum flavor. Mozzarella, Fontina and Goat Cheese. Creamy, soft, tangy… oh it’s literal perfection. You’ll need this one stat.

Caramelized Wild Mushroom Pizza from (@whatsgabycookin)

Caramelized Wild Mushroom Pizza

5 from 1 vote
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dinner
Cuisine Italian
Servings 2


  • 1/2 pound pizza dough
  • 3 tablespoons olive oil
  • 2 cloves garlic finely chopped
  • 1 cup fresh mozzarella
  • ½ cup shredded fontina cheese
  • 1 ½ cup caramelized wild mushrooms
  • ¼ cup crumbled goat cheese
  • Fresh thyme leaves
  • Maldon sea salt and freshly cracked black pepper

For the wild mushrooms

  • 1 lb wild mushrooms
  • 2 tablespoons olive oil


For the wild mushrooms

  • In a large skillet over medium high heat, heat the olive oil. Add the sliced mushrooms and sauté for 8-10 minutes until they are soft and starting to caramelize. Season with salt and continue to cook until golden brown. Remove and drain any excess fat as needed.

For the pizza

  • Preheat oven to 450 degrees F.
  • On a lightly floured surface roll the dough thin. Transfer to an oiled baking sheet, drizzle with olive oil. Bake for 8 mins until lightly baked. Remove from oven and top with the garlic, mozzarella, fontina and caramelized mushrooms and put it back into the oven for about 6-10 minute until the cheese has melted.
  • Remove from the oven, top with goat cheese, fresh thyme and season with salt and pepper.
  • Serve immediately

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Recipe Rating


  1. Monika

    I needed this tutorial on how to cook better mushrooms!! This pizza really looks like it will hit the spot.

  2. Heather Christo

    This looks insane!!! Ok, I’m off to listen to that podcast!!!

  3. Naomi

    This looks fab! And what Alton Brown – one of my faves! Going to listen to it now.

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  5. Julie | Table for Two

    We love homemade pizza! It’s a staple in our house! Definitely need to make this happen!

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  9. Maya

    Would it work if I bake the goat cheese with the rest of the cheeses? Or better to just top it off at the end like you said?

  10. Joyce

    5 stars
    Just made this pizza yesterday in a cooking class at a neighborhood market. Having been in the pizza business for a number of years, I am very particular about my pizza, but I must say, this was delicious. I will absolutely make it again with my Grandchildren, who luv mushrooms & different cheeses. I suspect this will become a family favorite.

  11. Caitlin Walbrun

    5 stars
    Thanks for this tasty recipe! I came home with a few pounds of wild mushrooms yesterday and was too tired to do much with them so pizza seemed easiest. I used mozzarella and parmesan since that’s what I had and, since I use a pizza stone, I only baked the crust once with everything on it, but it was a delicious way to use my prizes and really showed them off. I’m sure I’ll make this many more times.