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Pizza ai Funghi di Bosco with wild mushrooms and mozzarella
Earthy and aromatic wild mushrooms on a crispy Italian crust.

Pizza ai Funghi di Bosco

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This pizza is the essence of the autumn forest. The flavour profile of wild mushrooms (porcini, chanterelle) is incomparable to cultivated button mushrooms: they have deep, earthy, nutty aromas. The philosophy of Italian cuisine applies here too: few, but excellent quality ingredients. Garlicky pre-frying is key because this is how the mushrooms release their hidden flavours and don't make the dough soggy.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Frying pan for the mushrooms
  • Baking tray or pizza stone
  • Pastry brush or soft brush (for cleaning mushrooms)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 230°C (or as high as your oven allows).

Tip: A hot oven is the secret to a crispy edge and blistered dough.
2 ✓

Clean the mushrooms (preferably without water, with a brush), cut into slices. Heat a little olive oil in a frying pan, toss in the crushed garlic, then the mushrooms. Season with salt and pepper, and fry over a high heat for 3-4 minutes until their liquid evaporates.

Tip: Salting causes the mushroom to release its moisture (osmosis), which we quickly evaporate in the hot pan, concentrating the flavour.
3 ✓

Stretch the dough by hand, leaving a rim. Spread thinly with tomato sauce.

Tip: Hand stretching preserves the air bubbles in the dough, unlike a rolling pin which presses them out.
4 ✓

Tear the mozzarella over it, and distribute the pre-fried mushrooms on top.

Tip: Tearing the mozzarella creates a more rustic effect and it melts better than grated cheese.
5 ✓

Bake for 10-12 minutes until the edge has brown spots. After removing, sprinkle with fresh parsley and a little more pepper.

Tip: Seasoning after baking preserves the fresh colour and vitamins of the herbs.

Recipe FAQ

Can I use dried mushrooms?
Yes! Soak them in warm water for 20 minutes, then squeeze them out thoroughly. Strain the soaking water and use it to flavour the tomato sauce.
Why did the pizza get watery?
Mushrooms contain a lot of water. If you put them on raw, the water runs onto the dough. That's why they need to be pre-fried.

Ingredients

  • 1 pc Pizza dough (approx. 280g)
  • 100 ml Tomato sauce
  • 150 g Mozzarella cheese (ball, drained)
  • 200 g Mixed wild mushrooms (porcini, chanterelle)
  • 2 cloves Garlic
  • 10 g Fresh parsley
  • 10 ml Olive oil
  • 2 g Freshly ground black pepper
  • 1 pinch Salt