Mushroom and Potato Pizza. Earthy shiitake mushrooms, tender golden potatoes, and fresh mozzarella top this rustic white pizza. A cozy, comforting recipe perfect for pizza night.
Soulful Mushroom and Potato Pizza
There is somthing so deeply comforting and enticing about a white pizza, especially one layered with earthy plump mushroom, and tender golden potatoes, kissed just with the right amount of herbs and seasoning. This Mushroom and Potato Pizza is a simple rustic dish that feels both humble and on the other hand elegant!
Why You'll Love This Pizza
- It's comfort food with elegance. Potatoes on pizza are pure coziness, but the mushrooms and herbs elevate it into something special.
- It's a white pizza with layers of flavor. No tomato sauce means every ingredient shines.
- It's vegetarian but deeply savory. Shiitake mushrooms give you that rich, meaty depth without any meat.
- It's perfect for any season. Light enough for spring, earthy enough for fall, cozy enough for winter.
- It's easy to customize. Change the mushrooms, switch the cheese, or add greens - it's a flexible base.
- It feels like something you'd eat in a tiny Italian trattoria. Simple ingredients, big flavor, rustic charm.
Ingredients
Let's see what you will need to make this right in your own kitchen.
- 1 x 14" round pizza dough (our homemade pizza dough recipe here)
- 8 Shitake mushrooms (about 140 grams).
- 6 small golden potatoes (about 130 grams), peeled, washed, and boiled
- 130 grams of fresh mozzarella torn into small morsels
- 1 tablespoon (10 grams) of grated Pecorino cheese
- 1 sprig each of fresh parsley and thyme
- 3 tablespoons e.v.o. oil
- 1 clove garlic
- A pinch of dried red chili flakes
Substitutions & Variations
Mushrooms
- Use cremini, white button (Champignon), oyster, portobello, or Porcini if you don't have shiitake.
- For extra depth, mix two types of mushrooms.
Cheese
- Replace mozzarella with fior di latte or scamorza for a smokier note.
- Swap Pecorino for Parmigiano Reggiano or Grana Padano if you prefer something milder.
Herbs
- Thyme and parsley are classic, but rosemary works beautifully with potatoes.
- Add a handful of fresh arugula after baking for a peppery finish.
Heat
- Increase the chili flakes for more kick, or omit them for a milder pizza.
Garlic Oil
- If you love garlic, add a second clove or roast the garlic first for sweetness.
Add‑Ons
- Caramelized onions for sweetness.
- Truffle oil (just a drizzle!) for a gourmet touch.
- Sautéed spinach or kale for a green layer.
- Thinly sliced red onion for color and crunch.
How to make Mushroom and Potato Pizza
Prep work
- Peel, wash and toss potatoes into a pot of cold water. Bring to a boil and cook for 10 minutes after boiling point. Drain and cut into chunks. Place those into a bowl, set aside.
- While the potatoes are cooking, take stems off mushrooms clean tops and slice into ¼ inch slices. Place in a bowl.
- Slice up the fresh mozzarella into thin slivers. Place in a bowl.
- Drizzle evo oil in a medium saute' pan. Turn heat to a medium to high heat. Toss in muxhrooms, parsley and thyme. Season with salt and pepper. Saute' for 15 minutes or until tender, covered. Stir frequently. Take mushrooms out of pan and place in a bowl. keep the oil in the pan, we will use that later.
- Pre-heat oven to 425 F, place a baking stone or steel on the middle rack.
Assemble the pizza
- Sprinkle some semolina on the backside of a 14 inch round pizza pan. Stretch dough to fit the diameter of the pan. Once you have achieved that, slide it onto a semolina dusted pizza peel.
- Sprinkle the grated Pecorino cheese throughout the pizza dough.
- Place the potatoes evenly distributed on top of the Pecorino.
- Now take your sauteed mushroom and place nicely in the spaces between the potatoes.
- Time to add the slivers of fresh mozzarella making sure it is evely distributed throughout the dough.
- Drizzle the oil from the pan you sauteed yhe mushrooms.
- Drizzle more evo oil around the border of the pizza.
- Slide the pizza onto the hot baking stone or baking steel.
Bake!
- Bake for 10 minutes turning the pizza 180 degrees at the 5 minute mark.
- Slide the pizza onto the pizza peel, then slide onto a cutting board. Cut with a pizza cutting wheel and serve.
Hot out of the oven
Nothing brings a smile to our faces than when we open the oven to take our pizza out and we see a lovely golden crust and simple ingredients embellished and cuddled in morsels of melted mozzarella! This is the kind of pizza you would find in that small Italian country side forno, yet it comes together so easily in your own kitchen.
We love how those soft billowy potatoes melt right in the dough, and how those mushrooms bring a nice woodsey aroma and flavor. Pecorino and mozzarella add such a creamy richness to the mix, and that last touch of evo oil, and those hidden chili flakes gives this Mushroom and Potato Pizza that SugarLoveSpices touch!
Thanks for checking out this beautiful Mushroom and Potato Pizza recipe. It is perfect for your next pizza night, or on a lovely antipasto board, or maybe a cozy intimate dinner with a nice glass of wine.
Buon Appetito!
Mushroom and Potato Pizza
A rustic white pizza topped with tender golden potatoes, earthy shiitake mushrooms, fresh mozzarella, Pecorino, and herbs. Simple, comforting, and full of flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 2 people 1x
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Ingredients
- 1 round 14" pizza dough
- 6 Shiitake mushrooms (about 140 g)
- 6 small potatoes (about 130 g), peeled and boiled
- 130 g fresh mozzarella
- 1 tablespoon (10 g) grated Pecorino
- 1 sprig each of fresh parsley and thyme
- 2 tablespoons extra virgin olive oil
- 1 clove of garlic
- a pinch of chili flakes
Instructions
- Wash and peel your potatoes, toss in a pot of cold water and bring to a boil. Cook for ten minutes after the water starts to boil. Drain and cut into bite-size chunks. Put them in a bowl.
- While the potatoes are cooking, take the mushrooms, remove the stem, clean and cut into ¼ inch slices. Place into a bowl.
- In a medium saute' pan, drizzle in 2 tablespoon evo oil. Toss in garlic and chili flakes. Turn heat to a medium to high setting, once garlic starts to sizzle, throw in mushrooms, parsly, and thyme.
- Saute' for 15 minutes covered, stirring them frequently. Turn off heat. Place in a bowl, keep the oil from the pan.
- Preheat oven to 425 F convection. Place a baking stone or baking steel on the middle rack.
- Sprinkle semolina flour on the back side of a 14 inch pizza pan, stretch dough out until it forms the circle of the pan. Sprinkle some semolina flour on a pizza peel and slide the formed dough onto it.
- Sprinkle the grated Pecorino on top of the pizza dough. Then place the potato chunks on top of the Pecorino, spreading them evenly throughout the dough.
- Now it is time to add the sauteed mushrooms, place them niceley in the spaces among the potatoes.
- Tear up the mozzarella and distribute it evenly on top of the mushrooms and potatoes. Drizzle the oil from the pan on top and drizzle more evo oil around the border and on top.
- Slide the pizza onto the stone or baking steel.
- Bake for 10 minutes, turning it 180 degrees at the 5 minute mark.
- Take the pizza out of the oven sliding it on the pizza peel. Place onto a cutting board.
- Slice with a pizza cutter and serve.
Notes
- You can use other mushrooms such as cremini, or button top. Be aware that they make cook faster and that you may need more as the cremini are larger mushrooms.
- If you don't have a baking stone or baking steel, you can oil a 14 inch pizza pan and stretch the dough in there. Once it is stretched, place your toppings on and then place it on the middle rack of the oven. It may require more time, just check the bottom, when it is crispy and golden and the cheese is melted, the pizza is done.
- For the potatoes, we used golden, however you could use red potatoes or baby potatoes. You could even cut them into rounds and even mash the chunks a bit. Either way, super delicious.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
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