Wild Mushroom Pizza with Garlic Herb Crust
Prep Time:
30 Minutes
Serves:
4 Servings
Cook Time:
20 Minutes
Author
Krystal Roberts
About the Recipe
This rustic pizza combines a fragrant garlic herb crust with homemade basil pesto, melty vegan mozzarella, and sautéed wild mushrooms, finished with rosemary, pine nuts, and microgreens.
Ingredients
Garlic Herb Pizza Dough
- 4 cups all-purpose flour
- 1 packet instant yeast (or 2¼ tsp active dry yeast)
- 1 tsp salt
- 2 tsp sugar
- 1 tbsp garlic powder
- 2 tbsp Italian herbs
- 3 tbsp olive oil
- Basil Walnut Pesto
- ¼ cup walnuts
- 5 garlic cloves
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 3 cups fresh basil leaves
- Pinch of salt
- ¾ cup olive oil
- 3 tbsp water, as needed
Toppings
- 8 oz (200 g) mixed oyster and shiitake mushrooms
- 2 tbsp olive oil
- 3 garlic cloves, minced
- Vegan mozzarella
- Prepared basil pesto
- Pine nuts
- Fresh rosemary
- Dried Italian herbs or Herbes de Provence
- Microgreens (optional)
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Linked Recipes
Preparation
Step 1
Combine the flour, yeast, salt, sugar, garlic powder, Italian herbs, and olive oil in a stand mixer fitted with a dough hook. Knead for 5–10 minutes until a smooth dough forms, adding a little more olive oil if needed. Cover and let rise in a warm place for at least 1 hour.
Step 2
Meanwhile, prepare the pesto by blending the walnuts, garlic, lemon juice, nutritional yeast, basil, and salt. Slowly stream in the olive oil while blending, adding water if needed until the desired consistency is reached.
Step 3
Preheat the oven to 400°F (200°C). Roll out the dough on a lightly floured surface and transfer to a lightly oiled baking tray or pizza pan.
Step 4
Spread the pesto over the dough, leaving a border for the crust, then top with vegan mozzarella. Bake for 20–25 minutes until the crust is golden.
Step 5
While the pizza bakes, heat the olive oil in a skillet. Sauté the garlic for 1 minute, then add the mushrooms with dried herbs and black pepper. Cook until browned.
Step 6
Top the baked pizza with the sautéed mushrooms, fresh rosemary, pine nuts, and microgreens. Slice and serve warm.
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