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Mushroom Marsala Pizza

mushroom marsala pizza on a stainless steel pizza pan with parsley and white plates in the background.

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A savory pizza made with lots of sauteed mushrooms and a white sauce made with Marsala wine and asiago cheese. This pizza will level up your next pizza night!

Ingredients

1 pizza dough
1 cup shredded Mozzarella cheese (or more if you want it cheesier)
10 ounce package of baby Bella mushrooms
1 red onion, diced
1/2 teaspoon salt
1 and 1/2 tablespoons olive oil

For the cheese sauce
3/4 cup shredded asiago cheese
1/2 tablespoon butter
1/2 tablespoon all purpose flour
3 cloves of garlic, grated
3/4 cup light cream
1/3 cup Marsala wine
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Olive oil to brush on the pizza dough
Garlic powder to sprinkle over the dough

Instructions

1. Start by cooking the mushrooms and onions. Gently clean the mushrooms with a damp paper towel, remove the stalks, then slice thin. Add the olive oil to a large frying man over medium heat then add the mushrooms and onions and cook for 17-20 minutes. You want some of the mushrooms to get a nice caramel brown color to them. Once they are cooked remove them to a plate then gently wipe out any charred bits from the pan.

2. While the mushrooms are cooking, prepare your pizza dough. See post above for tips on working with fresh dough. Preheat your oven to 450 degrees. Stretch the dough into a large circle and add to your pizza stone or sheet, you can add a little cornmeal underneath the dough to prevent it from sticking. I like to prick the center of the dough a few times with a fork so it doesn’t puff/bubble up. Brush the entire dough with a little olive oil, sprinkle with a bit of garlic powder, then prebake the crust for 5-6 minutes.

3. When the mushrooms/onions have finished cooking and the pan is wiped clean, prepare the sauce. Melt the butter over medium heat then add the grated garlic and the dried thyme. Cook for 1 minute, then whisk in the flour to create a roux,  then carefully pour in the Marsala wine.

4. Add the light cream, salt, and pepper then whisk so the roux completely blends into the cream. Heat over medium heat to allow the sauce to thicken a bit. Add the asiago cheese and stir so all the cheese melts smoothly into the sauce. Remove from heat.

5. To your prebaked crust, add as much of the sauce as you’d like being careful not to make it too heavy or soggy. Any sauce that you have leftover you can save to dip your pizza in or save in the fridge to use later in the week on pasta, chicken, or garlic bread.

6. Next add all the mushrooms and onions, then cover with as much Mozzarella cheese as you want.

7. Bake at 450 degrees for 15-20 minutes. Starting keeping an eye on it at the 15 minute mark to make sure nothing burns. For me 17 minutes was perfect but your oven might need a little less or more time to get that perfect appearance and texture.

8. Allow to cool slightly then slice and serve.