Roasted Mushroom, Lemon, and Basil Pizza

Recipe Date:
September 26, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 1/2 lb Crimini mushrooms
  • 1/2 lb Oyster mushrooms
  • 1/2 lb Shitake mushrooms
  • 2 Garlic cloves, minced
  • 4 tbsps Fresh Parsley, minced
  • 1 Lemon
  • 1 28 oz. can San Marzano whole tomatoes with juice
  • 1 Bunch, fresh basil
  • Salt, to taste
  • 1000 g 00 Flour
  • 650 g water at 80 degrees
  • 0.2 g instant dry yeast
  • 20 g salt
  • Buffalo mozzarella
  • 1/2 Garlic clove, sliced thin
  • Olive oil
  • 2 ozs Tomato sauce
  • Parmesan, shredded

Makes 6 pizzas



Rinse the crimini mushrooms if needed. Slice thin. De-stem the oyster mushrooms and slice into thin strips. De-stem shitake mushrooms. slice thin as well. Start with a hot pan and add a little olive oil and add crimini mushrooms . Cook till tender. Season with salt. Remove to a colander to drain off liquid into a container. Repeat process with all other mushrooms. Once all mushroomsa are cooked and reserved liquid from mushrooms and add garlic. Start to simmer for approx. 5 mins. Then add mushrooms and reduce liquid till dry.


Slice lemon in half and remove the seeds. Slice very thin trying to keep circle intact. Store in salted water till needed.


Mix can of tomatoes, basil and salt, and pass through food mill.



250g “00” pizza flour
170g water 80 degrees
0.2g instant dry yeast

Direction for starter
The evening before making the dough, mix yeast with flour and add water. Mix thoroughly and let sit overnight.

Directions for pizza dough
Put the remaining flour in a KitchenAid with dough hook, add remaining water knead for 12 minutes. Let rest for 20 minutes. Add starter and salt. Knead for 8 minutes.

Take dough out of KitchenAid and place into a bowl with a little olive oil to keep from sticking. Cover and let rest and proof for 2 hrs. Punch down and roll into 300 gram balls. Place balls on flour dusted sheet tray and cover. Let rest for another two hours.


1 pizza balls
1/2 pieces buffalo mozzarella
Grated parmesan
1/2 clove garlic, sliced thin
3 oz. roasted mushrooms
6 slices of lemon
Olive oil
2 oz. tomato sauce

Place a pizza stone on the bottom rack of your oven. Preheat to 500 degrees. Roll out one pizza ball and place onto a pizza peel dusted with flour to help keep it from sticking. Distribute tomato sauce over pizza dough. Sprinkle sliced garlic around pizza. Evenly distribute some mozzarella and grated parmesan. Arrange mushrooms and lemon slices evenly around top. Place into the preheated oven. Once the crust is golden brown, remove from the oven. Drizzle olive oil around top. Rip pieces of basil and distribute. Cut into wedges. Repeat with the remaining pizza doughs.