Three-Mushroom & Taleggio Pizza

Quick Recipe Version (TL;DR)

• Yield: 4 servings, one 13-inch pizza
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes, including oven preheating

Quick Ingredients

• 1 pound pizza dough, at room temperature for 30 minutes
• 1 tablespoon all-purpose flour, plus 1 tablespoon semolina or cornmeal for shaping and launching
• 5 ounces cremini mushrooms, sliced 1/4 inch thick
• 4 ounces shiitake mushrooms, stems removed, caps sliced 1/4 inch thick
• 4 ounces oyster mushrooms, torn into bite-size pieces
• 3 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, finely minced
• 1/2 teaspoon kosher salt, divided, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more for finishing
• 4 ounces low-moisture whole-milk mozzarella, shredded
• 5 ounces taleggio cheese, rind trimmed if desired, cut into 1/2-inch pieces
• 2 tablespoons chopped fresh flat-leaf parsley

Do This

• 1. Place a pizza stone or steel on the lower-middle oven rack and preheat to 500°F for 45 minutes.
• 2. Rest the pizza dough at room temperature for 30 minutes while the oven heats.
• 3. Sauté the mushrooms in 1 tablespoon olive oil over medium-high heat for 7 to 8 minutes, adding garlic for the final 30 seconds.
• 4. Stretch dough into a 13-inch round on a floured surface, then transfer to a semolina-dusted peel or parchment.
• 5. Brush dough with 2 tablespoons olive oil, then top with mozzarella, mushrooms, taleggio, salt, and pepper.
• 6. Bake at 500°F for 9 to 11 minutes, until the crust is browned and the cheese is melted.
• 7. Finish with parsley, slice, and serve hot.

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Why You’ll Love This Recipe

• Deep, earthy mushroom flavor: Cremini bring savoriness, shiitake add intensity, and oyster mushrooms give delicate, meaty texture.
• Rich but balanced: Taleggio melts into creamy pockets while mozzarella gives the classic stretchy pizza pull.
• No tomato sauce needed: A simple garlic-olive oil base lets the mushrooms and cheese shine.
• Home-oven friendly: A very hot oven and preheated stone or steel give you a crisp, blistered crust without special equipment beyond a pan, peel, stone, or steel.

Grocery List

• Produce: 5 ounces cremini mushrooms, 4 ounces shiitake mushrooms, 4 ounces oyster mushrooms, 2 garlic cloves, fresh flat-leaf parsley
• Dairy: 4 ounces low-moisture whole-milk mozzarella, 5 ounces taleggio cheese
• Pantry: 1 pound pizza dough, all-purpose flour, semolina or cornmeal, extra-virgin olive oil, kosher salt, black pepper, optional crushed red pepper flakes

Full Ingredients

For the Dough and Setup

• 1 pound pizza dough, homemade or store-bought, rested at room temperature for 30 minutes
• 1 tablespoon all-purpose flour, for dusting the work surface
• 1 tablespoon semolina flour or medium-grind cornmeal, for dusting the pizza peel or parchment

For the Three-Mushroom Topping

• 5 ounces cremini mushrooms, wiped clean and sliced 1/4 inch thick
• 4 ounces shiitake mushrooms, stems removed and caps sliced 1/4 inch thick
• 4 ounces oyster mushrooms, tough stem ends trimmed and mushrooms torn into bite-size pieces
• 1 tablespoon extra-virgin olive oil, for sautéing
• 2 garlic cloves, finely minced
• 1/4 teaspoon kosher salt, for seasoning the mushrooms
• 1/4 teaspoon freshly ground black pepper

For the Pizza

• 2 tablespoons extra-virgin olive oil, for brushing the dough
• 4 ounces low-moisture whole-milk mozzarella, shredded
• 5 ounces taleggio cheese, chilled, rind trimmed if desired, cut into 1/2-inch pieces
• 1/4 teaspoon kosher salt, for seasoning the assembled pizza
• Additional freshly ground black pepper, to taste
• 2 tablespoons chopped fresh flat-leaf parsley, for finishing
• Optional: 1/8 teaspoon crushed red pepper flakes, for a little heat

Step-by-Step Instructions

Step 1: Preheat the oven properly

Place a pizza stone or baking steel on the lower-middle rack of the oven. Preheat the oven to 500°F for 45 minutes. This long preheat is important because the stone or steel needs time to absorb heat, which helps the crust bake crisp and browned before the cheese overcooks.

If you do not have a pizza stone or steel, place an inverted heavy baking sheet on the lower-middle rack and preheat it the same way. It will not hold quite as much heat, but it will still help the bottom crust cook better than a cold sheet pan.

Step 2: Bring the dough to room temperature

While the oven preheats, let the 1 pound pizza dough sit covered at room temperature for 30 minutes. Room-temperature dough is easier to stretch and less likely to spring back. Keep it lightly covered with a clean towel or plastic wrap so the surface does not dry out.

Step 3: Prepare the mushrooms

Wipe the mushrooms clean with a dry towel or soft brush. Avoid rinsing them under running water if possible, because mushrooms absorb moisture quickly and can become soggy on the pizza. Slice the cremini and shiitake mushrooms 1/4 inch thick, remove the tough shiitake stems, and tear the oyster mushrooms into bite-size pieces.

Step 4: Sauté the mushrooms until their moisture cooks off

Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the cremini and shiitake mushrooms first and cook for 4 minutes, stirring occasionally. Add the oyster mushrooms, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Continue cooking for 3 to 4 minutes, until the mushrooms are browned in spots and the pan looks mostly dry.

Stir in the minced garlic and cook for 30 seconds, just until fragrant. Transfer the mushroom mixture to a plate and let it cool for 5 minutes. Cooling the mushrooms slightly helps keep the cheese from melting too early as you assemble the pizza.

Step 5: Stretch the dough

Lightly dust your work surface with 1 tablespoon all-purpose flour. Place the dough on the surface and gently press it into a flat disk with your fingertips, leaving a slightly thicker rim around the edge. Stretch the dough into a 13-inch round, lifting and rotating it as you go. If the dough resists or shrinks back, let it rest for 5 minutes, then continue stretching.

Dust a pizza peel with 1 tablespoon semolina or cornmeal. Transfer the stretched dough to the peel. Give the peel a small shake to make sure the dough moves freely. If you are using parchment, place the dough on a sheet of parchment instead and slide the parchment directly onto the hot stone or steel.

Step 6: Add the cheeses and mushrooms

Brush the dough evenly with 2 tablespoons extra-virgin olive oil, leaving about 1/2 inch around the edge for the crust. Scatter the shredded mozzarella over the dough in an even layer. Spoon the sautéed mushrooms over the mozzarella, spreading them out so every slice gets a mix of cremini, shiitake, and oyster mushrooms.

Tuck the 5 ounces taleggio in small pieces across the pizza, leaving a little space between pieces so the cheese can melt into creamy pockets. Sprinkle the assembled pizza with the remaining 1/4 teaspoon kosher salt, a few grinds of black pepper, and the optional 1/8 teaspoon crushed red pepper flakes if you like a gentle kick.

Step 7: Bake until blistered and melted

Carefully slide the pizza onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 9 to 11 minutes, rotating the pizza after 6 minutes if your oven has hot spots. The pizza is ready when the crust is puffed and browned, the bottom is crisp, and the taleggio and mozzarella are fully melted.

If using parchment, you can pull the parchment out from under the pizza after the first 5 minutes of baking for a slightly crisper bottom, as long as the dough has set and slides easily.

Step 8: Finish, slice, and serve

Transfer the pizza to a cutting board and let it rest for 2 minutes. Sprinkle with 2 tablespoons chopped fresh flat-leaf parsley and a final pinch of black pepper. Slice into 8 pieces and serve hot while the cheeses are still soft and melty.

Pro Tips

• Cook the mushrooms before topping the pizza: Raw mushrooms release water in the oven, which can make the center of the pizza soft. Sautéing them first concentrates their flavor.
• Use low-moisture mozzarella: Fresh mozzarella is delicious, but it releases more liquid. Low-moisture mozzarella keeps this white pizza creamy without making it watery.
• Keep taleggio cold until you use it: Taleggio is soft and can get sticky at room temperature. Chilling it makes it easier to cut into neat pieces.
• Do not overload the pizza: The cheese and mushrooms are rich, so a moderate layer gives the best balance and helps the crust stay crisp.
• Check that the dough moves before launching: A quick shake of the peel prevents sticking. If it catches, lift the edge and add a pinch more semolina or cornmeal underneath.

Variations

• Truffle-style mushroom pizza: After baking, drizzle the finished pizza with 1 teaspoon truffle oil or sprinkle with a small pinch of truffle salt. Use a light hand so it does not overpower the taleggio.
• Herby mushroom pizza: Add 1 teaspoon fresh thyme leaves to the mushrooms during the final minute of cooking, then finish with parsley as written.
• Greens and mushroom pizza: Add 1 packed cup baby arugula after baking, along with the parsley. The peppery greens cut through the richness beautifully.

Storage & Make-Ahead

This pizza is best right after baking, when the crust is crisp and the taleggio is soft. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 375°F oven for 8 to 10 minutes, or in a dry skillet over medium-low heat for 5 to 7 minutes, until the bottom is crisp and the cheese is warm. Avoid microwaving if possible, because it softens the crust.

To make ahead, sauté the mushrooms up to 2 days in advance and refrigerate them in an airtight container. Bring them to room temperature for 15 minutes before topping the pizza. You can also shred the mozzarella and cut the taleggio up to 1 day ahead; keep both cheeses covered and refrigerated until ready to use.

Nutrition (per serving)

Calories: 575 kcal | Carbs: 53g | Protein: 24g | Fat: 30g | Saturated Fat: 13g | Fiber: 3g | Sugar: 4g | Sodium: 1040mg | Cholesterol: 50mg