Thin-Crust Pizza with Mushrooms and Mozzarella
A delicate thin-crust pizza topped with sautéed mushrooms and melted mozzarella, baked quickly at high heat for a tender, flavorful bite. This italian-inspired pizza ready in about 80 minutes pairs all-purpose flour, warm water, dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 250 g all-purpose flour
- 150 ml warm water
- 7 g dry yeast
- 2 tbsp olive oil
- 1 tsp salt
- 150 g fresh mushrooms
- 150 g mozzarella cheese
- 100 ml tomato sauce
- 2 garlic cloves
- 1 tbsp, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, dissolve 7 g dry yeast in 150 ml warm water and let sit for 5 minutes until frothy. Mix 250 g all-purpose flour and 1 tsp salt in a large bowl, then add the yeast mixture and 2 tbsp olive oil. Knead for 8 minutes until smooth and elastic, then cover and let rise for 1 hour in a warm place.
- Step 2: Meanwhile, thinly slice 150 g fresh mushrooms and mince 2 garlic cloves. Heat 1 tbsp olive oil in a skillet over medium-high heat, add garlic and sauté for 30 seconds until fragrant, then add mushrooms and cook for 5-6 minutes until golden and moisture evaporates. Remove from heat.
- Step 3: Preheat oven to 400°C (about 750°F) with a pizza stone or baking sheet inside. Roll out dough on floured surface very thinly, about 30 cm diameter. Spread 100 ml tomato sauce evenly over the dough, then scatter sautéed mushrooms and 150 g shredded mozzarella evenly.
- Step 4: Transfer pizza to the hot stone or baking sheet and bake for 2-3 minutes until cheese melts and edges crisp. Remove from oven, sprinkle 1 tbsp chopped fresh parsley, slice, and serve immediately.
Frequently asked questions
How long does Thin-Crust Pizza with Mushrooms and Mozzarella take to make?
Total time is about 80 minutes (75 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Thin-Crust Pizza with Mushrooms and Mozzarella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Thin-Crust Pizza with Mushrooms and Mozzarella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Thin-Crust Pizza with Mushrooms and Mozzarella for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Thin-Crust Pizza with Mushrooms and Mozzarella?
Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
