Garlicky mushroom pizza

Quick, easy, and full of flavour Italian-style garlic and mushroom pizza.

  • 35 mins cooking
  • Serves 4
  • Print


Garlicky mushroom pizza
  • 10 grams dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 240 grams buffalo mozzarella, sliced thinly
  • 500 grams mixed mushrooms
  • 1 tablespoon olive oil, extra
  • 2 tablespoons fresh flat-leaf parsley leaves
Pizza Dough
  • 2 1/4 cups (335g) plain flour
  • 2 teaspoons (7g) dried yeast
  • 1 1/2 teaspoons fine table salt
  • 1 1/2 tablespoons olive oil
  • 3/4 cups (180ml) warm water


Garlicky mushroom pizza
  • 1
  • 2
    Preheat oven to 240°C/475°F. Oil two rectangular oven trays or pizza trays; place in heated oven.
  • 3
    Place porcini mushrooms in small heatproof bowl, cover with boiling water; stand about 10 minutes or until soft, drain. Reserve liquid for another use (see notes below)
  • 4
    Meanwhile, divide dough in half; roll each half on floured surface into 25cm x 50cm oval. Place on trays.
  • 5
    Brush with combined oil and garlic. Top with cheese and both mushrooms, season; drizzle with extra oil.
  • 6
    Bake about 15 minutes or until bases are browned and crisp. Serve sprinkled with parsley.


Reserve porcini soaking liquid for use in risottos, pasta sauces or soups.

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