Pizza is one of those dishes that I could eat every night of the week. There are so many delicious variations, I just don’t get tired of it! If this is you, too, then you better put my roasted garlic and mushroom white pizza on your menu rotation!
I am teaching a night class this semester, and this means the husband has to cook… Translation: frozen pizza! We have enjoyed some frozen mushroom and spinach pizzas, and I was inspired to make my own variation.
I decided to use a white pizza sauce because, well, it’s delish. I blended in roasted garlic to add even more subtle deliciousness. Then I topped it with pan sauted mushrooms and minced fresh herbs!
Variations to the Roasted Garlic and Mushroom White Pizza recipe:
- Don’t skip the splash of vinegar on the mushrooms. A little acidity goes a long way in boosting flavors! Any vinegar will do, so use whatever you have.
- To add some greens, I recommend topping with fresh spinach or arugula tossed with a bit of lemon juice for a salad-topped pizza!
- Use multiple types of cheese to really increase the flavor profile. I used mozzarella and Parmigiano-Reggiano. Others to try: cheddar, Romano, Asiago, or Swiss!
- This pizza dough recipe is my favorite.
Roasted Garlic and Mushroom White Pizza
Prep time
Cook time
Total time
Pizza is one of those dishes that has so many variations you could eat it every day! My roasted garlic and mushroom white pizza blends fresh roasted garlic into a homemade white pizza sauce. Top with sauted mushrooms, fresh herbs, and two types of cheese!
Author: Alison's Allspice
Recipe type: Entree
Cuisine: American
Serves: 6 pizza slices
Ingredients
- 6 garlic cloves (unpeeled!)
- splash olive oil
- 8 oz mushrooms, sliced
- 1 tsp white wine vinegar
- 1 TBS each: butter and all purpose flour
- ½ cup milk of choice (I used soy milk)
- ¼ tsp each: salt, pepper, dried basil, onion powder
- 3 TBS Parmesan
- 1 whole wheat pizza dough recipe
- 1 cup mozzarella cheese, shredded
- ½ cup Parmigiano-Reggiano, grated
- 2 TBS minced fresh herbs (I used parsley)
Instructions
- Preheat oven to 400 F.
- Toss unpeeled garlic with a splash of olive oil. Wrap in a piece of foil. Roast garlic in the preheated oven for 40 minutes.
- Meanwhile, prep your pizza dough.
- Add mushrooms to a large skillet and cook over medium heat until the liquid is released and evaporated. Stir in white wine vinegar and set aside.
- In another small skillet, whisk together butter and flour over medium heat. Let this mixture bubble for 1 minutes, stirring constantly. Whisk in milk, and stir until thickened.
- Mix salt, pepper, basil, onion powder, and Parmesan.
- Peel roasted garlic and add to the sauce. Transfer to a mini food processor or use a hand blender to blend the garlic cloves into the sauce. Set white sauce aside.
- Increase oven temperature to 425 F.
- Press dough out into a 12 inch circle. Spread white sauce evenly over dough. Top with mozzarella, parmigiano-reggiano, and sauted mushrooms.
- Bake in the preheated oven (preferably on a pizza stone) for 12 minutes, or until the cheese is starting to turn golden brown.
- Top with herbs, and cut into 6 slices.
This is making my mouth water, so many of my favourite things combined!
Thanks Kat! I’m a huge fan of mushrooms on pizza!
Looks great. And I love the idea of salad topped pizza.
Arugula is my favorite salad topping for this pizza! Thanks Susan!
Want some!😁
Roasting the garlic is the most time consuming part, otherwise you could be eating it in 30 minutes!!