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One of my favorite things to get at my local farmer’s market is sprouts. My favorite are the pea sprouts, as they are super sweet and tender, but I’ll take any I can get.
Once I get that bag of sprouts, I put them on anything and everything. Sandwiches, salads
, wraps, and my new favorite: this mushroom pizza.
There are lots of things that go into making a delicious pizza at home, much of which I won’t go into here. Instead, I’ll talk about this combination of ingredients: savory mushrooms sautéed in butter, a combination of creamy and sharp cheese, a pop of sweet freshness from the pea sprouts, and then a sprinkling of coarse sea salt
over top. You can use your favorite pizza dough, make some at home, or buy from your local pizzeria or grocery store that sells it.
Okay, I’ll tell you a tiny bit of what I’ve learned making pizza at home. If you have a pizza stone
, that’s a good start to getting a nice crust. But, a pizza steel
is hands down the better option. I have both, and honestly, will probably never use the stone again. Not for pizza anyway. The steel retains heat much better, which means your pizza cooks faster, and you end up with a better, crisper crust. It also won’t crack from temperature shock the way a stone does, so you’ll never have to replace it (although, not gonna lie, I’ve used broken pizza stones before.)
Wild Mushroom and Sprout Pizza
- 1 tablespoon butter
- 1 cup sliced mixed mushrooms
- ½ pound pizza dough
- ½ cup shredded mozzarella cheese
- ¼ cup shaved or grated Parmesan
- Handful sprouts - pea, kale, broccoli or whatever you have
- Colima Sea Salt
- Preheat your oven to as high as it will go (mine is 550). If using a stone or steel, put in the oven.
- Melt the butter in a skillet and add the mushrooms. Cook until browned and caramelized, add a pinch of salt, turn off heat.
- Roll your dough to desired thickness, but thinner is better. Transfer to a baking pan if using. Sprinkle with mozzarella and mushrooms.
- If using a stone or steel, slide the pizza onto it using either a peel or sheet pan.
- Bake until cheese is bubbly and cheese is browned. How long this takes will depend on your method, but keep an eye on it and remove when done.
- Sprinkle with the sprouts and sea salt. Slice and serve.