Last Updated on
In celebration of National Pizza Day, here is our recipe for Mushroom and Spinach Pizza. This is one of mine and Caylie’s favorites. (Not so much Ian. It doesn’t have any meat. And to him, that is sacrilege!)
This is a really quick, easy, healthy-ish pizza. When we make it, we use homemade crust. The recipe is included here. It’s easy to make. Just allow yourself an hour of proofing time. And since you need to preheat your oven anyway, that works out perfectly!
We use whatever variety of mushrooms we have on hand. This time it was oyster, shiitake, and portabello. We sliced them up and threw them in a skillet with some olive oil, salt, and pepper. When they were nearly cooked, we threw in a couple of handfuls of spinach and some roasted garlic. (I always keep a couple of heads of roasted garlic in the fridge.)
What really takes this pizza over the top is the addition of white truffle oil and freshly shaved parmesan cheese just before serving. We like bigger ribbons of parmesan, so we use a vegetable peeler rather than a grater.
Be creative with this pizza. Try different varieties of mushrooms and different combinations. Then leave us a message in the comments below and let us know what you think. Make sure you tag us on Instagram @msdeltahospitality and on Facebook at Mississippi Delta Hospitality.Print
Mushroom and Spinach Pizza
Quick and easy, there’s just one word for this pizza. Delicious!
- Prep Time: 2 hours
- Cook Time: 8 minutes
- Total Time: 2 hours 8 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
3 1/2 cups all-purpose flour
1/2 Tablespoon salt
2 teaspoons active dry yeast
1 Tablespoon olive oil
1–1/4 cups water
3 cups mushrooms
2 cups spinach
2–3 cloves roasted garlic
Salt and pepper, to taste
1/4 cup olive oil + more for crust
1/4 cup grated parmesan + more for topping
6–8 ounces fresh mozzarella, torn or chopped
White truffle oil
Preheat oven with pizza stone to 500 degrees. (It needs about an hour.)
- Combine flour, yeast, and salt in bowl of stand mixer fitted with dough hook.
- Add olive oil and water.
- Mix with dough hook on medium speed until smooth, about 4-5 minutes.
- Place in lidded plastic container that has been sprayed with cooking spray and snap on lid.
- Allow to rise until doubled in bulk, about 1 hour.
- Turn out onto flour surface and divide dough into portion sizes – makes 2 large pizzas, 3 medium pizzas, or 4 small pizzas.
- Heat olive oil in medium skillet until shimmering, about 2 minutes.
- Add mushrooms, salt, and pepper. Saute.
- When mushrooms are cooked through, stir in spinach and roasted garlic.
- Remove from heat and continue to stir until spinach wilts.
- On a floured piece of parchment paper, roll out your pizza dough. (Or throw it, if you’re brave!)
- Brush dough all over with olive oil.
- Top with 1/4 cup parmesan.
- Spread mushroom mixture on top of parmesan mixture.
- Top with mozzarella.
- Slide pizza peel under parchment and move pizza and parchment onto peel.
- Slide both pizza and parchment onto preheated stone.
- Bake 5-8 minutes, rotating halfway through, to desired degree of doneness.
- Remove from oven.
- Sprinkle with truffle oil and top with shaved parmesan.
- Slice and serve.
The topping amounts listed are for 1 medium pizza.
If you don’t have a pizza stone and peel, you can bake your pizza on the back of a sheet pan.
- Serving Size: 1 slice
- Calories: 226
- Sugar: .6g
- Sodium: 356mg
- Fat: 13g
- Saturated Fat: 4.5g
- Carbohydrates: 16.5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 18mg
Keywords: pizza, mushroom pizza, vegetarian pizza