Mushroom Olive White Pizza
Crispy crust with a creamy caramelised mushroom sauce: this mushroom and olive white pizza is savoury, cheesy and just so, so good ♡
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This creamy mushroom and olive white pizza is loaded with SO much flavour. The base has a caramelised mushroom sauce that’s rich, umami and creamy with the mozzarella cheese melting on top to give you that satisfying cheese pull. Paneer (aka cottage cheese) adds a soft, milky creaminess and protein and black olives bring in a sharp bite to cut through the richness. The finishings are what truly make this pizza incredible: truffle oil deepens the mushroom flavour and adds an intense savouriness, parmesan adds more cheesy notes and hot honey balances everything with a little spicy sweetness against all of that indulgence. Fresh basil and oregano on top keep the pizza bright and fresh and and this pizza is truly just so delicious!
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Mushroom Olive White Pizza
servings
2 pizza
prep time
2 hr 30 min
cook time
8-11 min
Ingredients
Pizza Dough
- 1/3 cup (80 ml) warm water, add 1 more tbsp if needed
- 1/2 tbsp honey
- 1/2 tsp active dry yeast
- 1 cup (125 g) all purpose flour
- 1/2 tsp salt
- 1 tbsp extra virgin olive oil
Mushroom Sauce
- 1 pack (200 g) button mushrooms, sliced
- 2 tbsp salted butter
- 1 tbsp all purpose flour
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt and pepper, to taste
- 1/2 cup fresh cream
- 1/4 cup milk, adjust as needed
Toppings
- mozzarella cheese, sliced
- black olives, sliced
- paneer cubes
Garnish
- truffle oil
- fresh basil leaves, sliced
- dried oregano
- parmesan cheese, grated
- hot honey
Instructions:
-
Make the pizza dough:
• In a bowl, mix warm water, honey and active dry yeast. Let this sit for around 10 minutes until the yeast turns foamy and activated.
• Add the proofed yeast mixture and extra virgin olive oil to all purpose flour and mix into a shaggy dough using chopsticks or a a fork.
• Transfer to a clean surface and knead for 7–10 minutes until smooth.
• Place the dough in a lightly greased bowl, drizzle a little olive oil on top to coat, cover and let it proof in a warm place for 2 hours or until doubled in size.
• Once proofed, divide the dough into 2 portions- this recipe makes two pizzas.
Note: You can refrigerate the dough in an airtight container for up to 3 days. Take it out 1–2 hours before using so it can come back to room temperature and rise again. -
Make the mushroom sauce:
• Slice the mushrooms, I like to keep them chunky for more texture but you can also slice finely if you prefer..
• Dry cook them in a hot pan until they release all of their water and the pan is dry again.
• Add salted butter and cook for 3 minutes till the mushrooms turn golden brown and caramelised.
• Sprinkle in a little all purpose flour and season with onion powder, garlic powder, salt and pepper. Mix well and cook the flour for 2 minutes.
• Add room temperature fresh cream along with some milk, mix well and cook for 5 minutes until the sauce thickens. Let the sauce cool completely before using on the pizza. -
Assemble and bake the pizza:
• Preheat the oven to its highest setting (around 270°C) for atleast 30 minutes.
• Dust your work surface with a mix of semolina and all purpose flour. Place one portion of dough on it and gently stretch into a thin crust pizza shape, leaving the edges slightly thicker than the centre.
• Spread the creamy mushroom sauce over the base and top with mozzarella, black olives and paneer cubes.
• Bake at 270°C for 8–11 minutes or till the crust is golden and the cheese is melted and bubbly. - Finish and serve: While the pizza is still hot, garnish with truffle oil, fresh basil, dried oregano, grated parmesan and a drizzle of hot honey. Slice and serve immediately, enjoyy!
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