This Wild Mushroom and Sage Pizza is a sophisticated yet comforting dish that brings the rustic charm of Italian cuisine to your table. The combination of earthy chanterelles, cepes, and oyster mushrooms creates a deep, umami-rich base, while fresh sage adds a subtle, aromatic lift. Topped with creamy part-skim mozzarella, these individual 6-inch pizzas offer a perfect balance of textures and flavors. Ideal for a cozy weeknight dinner or an elegant appetizer for guests, this recipe is versatile enough to accommodate vegan or low-fat diets with simple swaps. The quick rising dough ensures a crisp crust that holds the juicy toppings without becoming soggy, making every bite satisfying and delicious.
Wild Mushroom And Sage Pizza
Description
This Wild Mushroom and Sage Pizza is a sophisticated yet comforting dish that brings the rustic charm of Italian cuisine to your table. The combination of earthy chanterelles, cepes, and oyster mushrooms creates a deep, umami-rich base, while fresh sage adds a subtle, aromatic lift. Topped with creamy part-skim mozzarella, these individual 6-inch pizzas offer a perfect balance of textures and flavors. Ideal for a cozy weeknight dinner or an elegant appetizer for guests, this recipe is versatile enough to accommodate vegan or low-fat diets with simple swaps. The quick rising dough ensures a crisp crust that holds the juicy toppings without becoming soggy, making every bite satisfying and delicious.Ingredients
Directions
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Preheat oven to 425ðF (220ðC). If using a pizza stone, place it in the oven to heat.
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In a large skillet, heat olive oil over medium heat.
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Add sliced onions and mushrooms to the skillet. Sauté for 3 to 5 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
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Season the mushroom and onion mixture with salt and freshly ground pepper to taste. Remove from heat and let cool slightly.
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Roll out the quick-rising dough on a floured surface. Cut into 8 equal portions and shape each into a 6-inch round.
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Dust a pizza peel or baking sheet with cornmeal. Place each dough round on the prepared surface.
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Sprinkle approximately 2 tablespoons of grated mozzarella cheese evenly over each dough round.
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Distribute the sautéed mushroom mixture evenly over the cheese on each pizza, using about 1/3 cup per pizza.
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Sprinkle each pizza with 1/2 teaspoon of fresh chopped sage (or 1/8 teaspoon dried sage).
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Bake in the preheated oven for 8 to 10 minutes, or until the crust is golden brown and the cheese is bubbly.
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Remove from oven and let cool for 1-2 minutes before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 16.6kcal
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the best texture, ensure your mushrooms are completely dry before sautéing to prevent a soggy crust.
You can substitute part-skim mozzarella with vegan mozzarella for a fully vegan version.
If you don't have a pizza stone, a preheated baking sheet works well. Place the sheet in the oven while it preheats.
Wild mushrooms like chanterelles and cepes can be expensive; you can use a mix of shiitake, button, and oyster mushrooms for a more budget-friendly option that still delivers great flavor.
Dried sage is more potent than fresh, so use only 1/4 to 1/3 of the amount if substituting.
