Why You’ll Love This 4-Cheese Mushroom Pizza:
- Loaded With Cheese—Every bite is packed with cheesy goodness thanks to a rich blend of mozzarella, provolone, queso fresco, and smoked gouda.
- Roasted Garlic Butter “Sauce”—Roasted garlic’s mellow flavor combines with seasonings and parmesan cheese to make an ultra-craveable savory butter to serve as the “sauce” for this pizza.
- Helpful Tips & Tricks—From baking tips to step-by-step instructions, you’ll find everything you need to know for making this pizza below!
Today, I am sharing one of my favorite pizzas ever—an indulgently cheesy, garlicky, mushroom-packed pizza that might just become one of your new go-tos after you try it. My homemade pizza dough is coated with roasted garlic butter before being topped with thinly sliced onions, lots of cheese, and sautéed mushrooms. The result is a savory, cheesy, delicious pizza that will leave you fighting over the last slice.
4-Cheese Mushroom Pizza Ingredients
Pizza dough: My homemade pizza dough can be made the same day you bake pizzas, but it will need about an hour and a half total to rise beforehand. Of course, feel free to use your own favorite recipe or store-bought dough in its place!
Roasted garlic butter: Melted salted butter, roasted garlic, White Pizza Mojo Seasoning, parmesan, and a bit of garlic powder combine to make a savory, garlicky butter that serves as the “sauce” for this pizza.
A couple notes—White Pizza Mojo Seasoning (shop on Amazon) is a savory, salty, garlicky, tasty Italian seasoning blend that goes perfectly on pizzas, garlic bread, and a ton of other dishes. If you don’t have this specific seasoning sitting in your pantry, add some extra garlic powder and parmesan in its place.
The roasted garlic butter can coat 3-4 pizzas (10″ each), depending on how heavy-handed you are. I find it easier to make an entire batch and use as much as I’d like for pizza night. Then I keep any leftover butter (although there’s rarely any) in the fridge and use it for making garlic bread.
Mushrooms: One 8 oz package of Baby Bella brown mushrooms is used for this recipe. After halving and slicing the mushrooms, they are sautéed in butter/oil before being seasoned and added to the pizza(s).
If you sauté the entire 8 oz package of mushrooms, as I do, you will end up with enough mushrooms to top 3-4 pizzas (10″ each). Of course, if you’d like, you can only sauté a portion of the mushrooms if you only want enough for 1 pizza. I typically use all the mushrooms during pizza night, whether on this pizza or other varieties, so it’s much easier to cook an entire batch. Also, keep in mind that the mushrooms will shrink significantly when cooked, due to their high water content. You might think that you’re cooking enough mushrooms for 10 pizzas at the beginning, but when cooked down the quantity is really only enough for about 3 pizzas (max 4).
Do I really need to cook the mushrooms? I highly recommend that you do. I always cook mushrooms before adding them to pizzas, to guarantee they will be fully cooked when you bite into a slice and because they are much more flavorful. No one wants to eat dried out, bland mushrooms on pizza.
Lots of cheese: Smoked gouda, crumbled queso fresco, mozzarella (shredded and pearls), and provolone top this pizza. Each and every bite contains a perfect mix of flavorful, gooey, and slightly chewy cheese. However, if you don’t have one or more of the above cheeses, feel free to add in your own favorite varieties.
How to Make 4-Cheese Mushroom Pizza
1. Prep your dough and roasted garlic.
If you’re making homemade dough, you’ll have to start it early to ensure it has enough time to proof before making pizzas. If using store-bought, you’re all set!
Read my homemade pizza dough (pictured below) recipe by clicking here.
Garlic takes about 45 minutes to roast in the oven (read how to roast garlic here). Luckily it’s a pretty hands-off process, making it easy to prep ahead of time. If you don’t have any roasted garlic on hand and want to save some time, add some extra garlic powder or a few cloves of fresh pressed garlic to the garlic butter in its place.
2. Preheat your pizza stone.
Make sure you give your stone enough time to preheat—at least 45 minutes. You want to make sure it’s extra hot so you get a crisp crust.
3. Sauté the mushrooms.
I sauté an 8 oz package of brown Baby Bella mushrooms that have been halved and sliced, along with some finely diced sweet onion. You can cook the mushrooms in butter or oil (I like avocado oil). After the mushrooms have browned, add onion powder, garlic powder, black pepper, and salt. Do NOT salt the mushrooms too early as it will inhibit browning—wait until the mushrooms have browned and cooked down.
For each pizza, I use about 1/4 to 1/3 of the sautéed mushroom mixture. Thus, you can make anywhere from 3-4 pizzas from the mushrooms. If you’re just looking to make 1 or 2 of these pizzas, you can easily halve the amount of mushrooms.
4. Make the roasted garlic butter.
Squeeze the roasted garlic cloves out of their skins and into the melted butter, being careful to not let any paper fall into the bowl (squeezing the cloves into a separate bowl first can be helpful). Then, add the parmesan and seasonings and stir. It’s as easy as that!
5. Assemble the pizza.
Spread garlic butter all over the pizza using a pastry brush before adding some thinly sliced sweet onion. Then, layer on the cheese and top everything off with some sautéed mushrooms and a little extra cheese if you’d like.
6. Bake the pizza.
Bake the pizza at 475 degrees for about 9-11 minutes, or until the crust is golden and all the cheeses are melty and just starting to brown. Because I have a lot of notes, tips, and product recommendations related to baking your pizzas, you can find more detailed info in the next section!
Storage and reheating.
Store any leftover pizza in an airtight bag or container in the fridge. While you can reheat the pizza in the microwave, reheating it on the pizza stone will give you a crisper crust.
Tips & Tricks For Baking the Pizza
I use a pizza stone, like this one on Amazon, to bake pizzas in our home oven. Make sure you preheat the stone for about 45 minutes (or even a bit longer) before you bake any pizzas—you want to make sure it gets extra hot!
No pizza stone? Bake the pizza on a half sheet pan instead. I recommend using a light-colored non-ridged sheet pan, like this one from Nordic Ware that you can find on Amazon. A dark pan may become too hot, and I don’t recommend using any type of coated pan at the high heat you need to bake pizzas.
You can bake your pizzas on the sheet pan as you would any other baked good, or you can turn the sheet pan into a kind of mock pizza stone. Place your sheet pan rim-side down on the middle rack of your oven and allow it to preheat. Then, use a pizza peel to add and remove your pizzas to and from the pan. It may not yield the same exact results as an actual pizza stone, but it will do the job!
If you have problems with your pizzas sticking to your peel or stone, try baking them on sheets of parchment paper. These pre-cut parchment sheets work so well for baking pizzas. They never roll and, according to the brand, can withstand heat up to 450 degrees. However, we have baked pizzas at 475 degrees with no issues.
This might sound obvious to you, but please make sure you use parchment paper NOT wax paper (which would be a horrible disaster). Some people tend to confuse the two. Also, check your parchment’s heat rating before baking pizzas on it. Some parchment sheets are rated up to 450 degrees, while some are rated only up to 425 degrees (or less)—take a look at the rating before you use them in the hot oven.
Bake This Pizza in an Outdoor Oven
This pizza is even more delicious (if that’s even possible) when baked in a high-heat outdoor pizza oven that can infuse smoky woodfire flavor into the pizza. I can’t say enough great things about our Bertello pizza oven, which uses patented SimulFIRE technology to bake pizzas with both wood and gas at the same time. This makes it so much easier to control the heat while still adding smoky flavor to every pizza you bake—it’s perfect. If you’re looking for an outdoor oven, you can read my full Bertello review here.
A 10″ pizza will only take a little over a minute to bake in the Bertello SimulFIRE, which reaches temps over 900 degrees. Use these pizza spinners on Amazon to turn the pizza 90 degrees every 15-20 seconds. In no time, it’ll be done and you’ll have a crisp crust, gooey cheese, and smoky flavor infused in every bite.
You can find a lot of tips for baking in the Bertello oven in my review post, but a particularly relevant one for this pizza is to make sure you don’t pile the cheese too high. If you do, it may hit the top of the oven when sliding the pizza in, or the mozzarella pearls may roll off and burn.
A Few Extra Notes
- As I mentioned earlier—these parchment sheets on Amazon are very helpful if you have issues with your pizzas sticking. You’ll still get a nice crispy crust, but without the hassle of dough sticking to your stone or peel. If you don’t want to use parchment, try coating the bottoms of your pizzas with semolina flour instead. This is my go-to for baking in the outdoor oven since it gets much too hot for any kind of parchment.
- This recipe includes topping quantities to make 1 mushroom pizza (10″). This is what a quarter batch of my homemade pizza dough yields. However, you’ll have enough mushrooms and garlic butter to top 3-4 pizzas—I find it easier to make larger batches of each. Add the garlic butter to this white pizza or, if you have some leftover after pizza night, make a half-batch of this cheesy garlic bread. The mushrooms can easily be used to top 3 pizzas (4 if you prefer a light sprinkling of them). If you only plan on topping 1-2 pizzas with mushrooms, feel free to make a partial batch.
Shop Some of My Pizza Favorites
Shop linked products on Amazon!
- Add some smoky flavor by baking this pizza in an outdoor pizza oven like the Bertello SimulFIRE. Read my full Bertello review here.
- You can also use the Ninja 7-In-1 Grill & Smoker to infuse woodfire smoke flavor into this pizza. Just par-bake the pizza in your home oven and finish it in the grill/smoker combo. You can read my Ninja review here.
- Drizzle some delicious aged balsamic vinegar (or balsamic glaze) over the pizza—so yummy!
- You can also drizzle some truffle oil over the pizza either before or after baking. Truffle and mushroom go so well together, like in this pasta.
- Cut and serve this pizza on this footed round cutting board.
Read on for the recipe for this mushroom and cheese pizza.
And remember to leave a rating and review below once you’ve tried it for yourself! Also, tag the blog on Instagram (@happytobehere.blog) if you make this pizza—I would love to see!
The Best 4-Cheese Mushroom Pizza
Equipment (Shop on Amazon)
- Pre-Cut Parchment Sheets optional
- Pizza Stone OR
Ingredients
Sautéed Mushrooms
- 1 tbsp butter or oil
- 2 tbsp finely diced sweet onion
- 8 oz Baby Bella brown mushrooms halved and sliced
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 pinch finely ground black pepper
- ¼ tsp salt
Roasted Garlic Butter
- 2 heads roasted garlic
- ½ cup salted butter
- 1 tsp White Pizza Mojo Seasoning (shop on Amazon)
- 1 tbsp Parmesan cheese finely grated
- ¼ tsp garlic powder optional
4-Cheese Mushroom Pizza (1 pizza—approximately 10")
- ¼ batch of my homemade pizza dough recipe here; each batch makes 4 pizzas (10")
- 2-3 tbsp roasted garlic butter
- 2-3 tsp thinly sliced sweet onion
- ¼-⅓ of the sautéed mushrooms
- 3 tbsp grated smoked gouda cheese
- ¼ cup crumbled queso fresco
- ¼ cup mini mozzarella pearls
- 3 tbsp shredded provolone and mozzarella blend
- 2-3 pinches dry basil
Instructions
Prep your pizza dough and roasted garlic. Then, preheat your pizza stone.
- Make sure your homemade dough is prepped and ready to use. My homemade dough can be made same day, but it needs about 1.5 hours (total) to rise before being shaped and baked.
- Also, make sure you have roasted garlic ready to use. You can read how to roast garlic in your oven here. It will take about 45 minutes to roast the garlic before starting this pizza. If you do not want to roast garlic, sub in a couple cloves of fresh pressed garlic and/or additional garlic powder.
- At least 45 minutes before you plan on baking the pizzas, begin preheating your pizza stone at 475°.
Sauté the mushrooms.
- Add the butter or oil to a medium skillet. Then, add the finely diced sweet onion and sauté on medium heat for 2-3 minutes until the onion is soft and translucent.1 tbsp butter or oil, 2 tbsp finely diced sweet onion
- Add the halved and sliced mushrooms to the pan and stir until they are coated in the butter/oil. Sauté on medium-low/medium heat for about 8-10 minutes. As the mushrooms cook down, you'll see them release fluid. You want to cook them until this fluid evaporates and the mushrooms begin to brown.8 oz Baby Bella brown mushrooms
- Once the mushrooms have browned, add the onion powder, garlic powder, finely ground black pepper, and salt. Stir well, turn off the heat, and set aside to let the mushrooms cool a bit before adding them to the pizza.¼ tsp onion powder, ¼ tsp garlic powder, 1 pinch finely ground black pepper, ¼ tsp salt
Make the roasted garlic butter.
- Add the melted salted butter, roasted garlic cloves, White Pizza Mojo Seasoning, parmesan, and garlic powder (optional) to a small bowl. Stir until combined, lightly mashing the roasted garlic against the side of your bowl with the back of your spoon. Set aside.2 heads roasted garlic, ½ cup salted butter, 1 tsp White Pizza Mojo Seasoning, 1 tbsp Parmesan cheese, ¼ tsp garlic powder
Assemble the 4-cheese mushroom pizza.
- Shape the dough for your pizza. If you are using my homemade pizza dough, do not roll the dough out! Instead, on a lightly floured surface, gently press and stretch the dough into a 10" circle using your fingertips. Start at the center and work your way outward, leaving a slightly thicker border for your crust. Place the dough onto your pizza peel, either on top of a sheet of parchment or on a generous sprinkling of semolina flour to prevent sticking.¼ batch of my homemade pizza dough
- Using a pastry brush, spread 2-3 tbsp of the roasted garlic butter across the entire surface of the pizza. Then, sprinkle on about 2-3 tsp of thinly sliced sweet onion.2-3 tbsp roasted garlic butter, 2-3 tsp thinly sliced sweet onion
- Sprinkle on the gouda, followed by queso fresco and mini mozzarella pearls. Then add the shredded provolone and mozzarella.3 tbsp grated smoked gouda cheese, ¼ cup crumbled queso fresco, ¼ cup mini mozzarella pearls, 3 tbsp shredded provolone and mozzarella blend
- Add a generous sprinkling of sautéed mushrooms over the entire pizza. If you'd like you can add an extra sprinkle of shredded provolone and mozzarella on top of the mushrooms.¼-⅓ of the sautéed mushrooms
- Lightly brush the crust of your pizza with more garlic butter to add flavor and help it brown in the oven. Then sprinkle a couple pinches of dry basil over the pizza, pinching the basil between your fingers to break it down further.2-3 pinches dry basil
Bake and serve your pizza.
- Bake the pizza at 475° for 9-11 minutes, or until the cheese is melted and starting to brown slightly and the crust is golden brown.
- Serve this pizza right away! Store any leftovers in an airtight bag or container in the fridge.
Notes from the Happy To Be Here Kitchen
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