Creamy Mushroom Pizza (No Tomato)
A white pizza with creamy garlic, sliced mushrooms, and thyme. Slice the mushrooms thinly so they brown nicely.
- Time
- 50 min
- Serving
- 752 kcal
- Ingredients
- ≈ $2.70
- Protein
- 38 g
Ingredients
- 1 Wheat flour 115 g
- 2 Dry yeast 2 g
- 3 Salt 2 g
- 4 Cream 10%pack 500 ml ≈ $2.40 35 ml
- 5 Garlic≈ $10.00 per kg 3 g
- 6 Button mushrooms≈ $7.50 per kg 120 g
- 7 Mozzarellapack 125 g ≈ $1.80 75 g
- 8 Fresh thymepack 20 g ≈ $2.50Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 2 g
- 9 Hard cheesepack 200 g ≈ $2.70 20 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, and 70 ml water; let the dough rest for 25 minutes.
Preheat oven to 475 °F (245 °C).
Whisk cream4 with grated garlic5 and a pinch of salt; slice mushrooms thinly.
Roll out the dough, spread with the cream4 mixture, and top with mozzarella7.
Add mushrooms, thyme, and grated hard9 cheese.
Bake 10–13 minutes until the crust is golden and mushrooms are lightly browned.
Tips
- Why it works
- Slice the mushrooms thin so they brown in 10 to 13 minutes and don't stay raw inside. If you slice them thick, they won't cook through in time.
- Substitutions
- Swap 10% cream for 20% sour cream. It will be thicker but richer. Use any processed cheese (50 g) instead of mozzarella, but it will be less soft.
- Common mistakes
- The dough won't rise if you mix the yeast with salt right away, so keep them apart for 5 minutes before kneading. Check: if the dough hasn't grown in volume, add another 0.5 tsp of yeast.
- Storing and reheating
- Keep in the fridge for 2 days, but it's best eaten right away. Reheat in the oven at 180 °C for 5 minutes, covered with foil so the cheese doesn't burn.
- Serve with
- Serve with herbs (parsley or dill) and lemon so the acidity balances the richness of the cream. Good for a dinner after a long work week, when you want something simple.
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