World Pizza Day. What a miraculous invention. To celebrate one of our favourite days of the year, we’re sharing this delicious Portabellini Mushroom Pizza recipe. Enjoy!
Good to know: Pizza Day is celebrated yearly in numerous countries around the world on 9 February.
You’re probably more familiar with the famous portabello mushrooms. Portabellini mushrooms are similar but smaller in size and are often also called Mini Portobellos.
Their small size makes them great for cooking, and they give dishes a rich, earthy, umami flavour. This meatiness also makes them popular in vegan or vegetarian dishes as a meat substitute.
There’s often a debate on whether or not you should wash your mushrooms before cooking.
The best practices include wiping them with a damp power towel, lightly rinsing and patting dry, or brushing them to clean.
Look out for special mushroom brushes with soft bristles in your local supermarket or home department store.
This portabellini mushroom pizza recipe makes 2 pizzas.
For the dough:
- One ¼ cups lukewarm water
- 1 Tbsp sugar
- 1 standard packet (2 1/4 tsp) active dry yeast
- 3 cups all-purpose flour, plus extra for dusting
- 2 tsp fine sea salt
- ¼ cup extra-virgin olive oil
- 1 cup Napoletana sauce
- 2 cups grated mozzarella cheese
- 125g portabellini mushrooms, sliced
- 1 garlic clove, grated
- 8 rashers streaky bacon, cooked & chopped
- ¼ red onion, sliced
- ½ avocado, sliced
- ½ plum tomato, sliced or a few cherry tomatoes, sliced
- Handful fresh rocket
- Salt and pepper, to taste
- Extra virgin olive oil
For the pizza dough:
- In a bowl, stir together lukewarm water and sugar. Sprinkle over the yeast and let sit until frothy.
- In another large bowl, whisk flour and salt together. Pour in olive oil and yeast mixture.
- Mix until everything comes together.
- Turn dough out onto a work surface and knead, adding a small amount of flour if needed, until it feels elastic and smooth.
- Form into a tight ball, place into an oiled bowl and cover with a clean dishcloth.
- Let rise in a warm spot until doubled in size (about an hour and a half).
- Gently press down and divide into two balls. Let dough rest as you preheat the oven (to as hot as it will go) and place a pizza stone or baking tray in the bottom third of the oven to heat up.
For the pizza:
- Prepare all your toppings.
- Fry mushrooms in a little drizzle of olive oil. Once almost cooked, add garlic. Cook until fragrant and season well with salt and pepper.
- Gently flatten one ball of dough at a time and roll out as thin as desired, lightly flouring where necessary.
- Carefully transfer to hot baking tray/stone and brush dough all over with oil.
- Add your sauce to the middle of the dough and spread outwards with a spoon, leaving 2cm for the crust.
- Top with mozzarella, mushrooms, bacon, red onion and tomato. Season.
- Bake until crust is golden and cheese is bubbling (about 15 minutes).
- Finish with seasoned avocado slices and a scattering of rocket. Serve.
Portabellini Mushroom Pizza Recipe Notes
Also, check out our full Recipes Archive.
*Disclaimer: This article contains some affiliate links. Affiliate relationships allow us to earn a small commission on sales if you click over from our site. This does not affect the purchasing price. Affiliates help us to finance I Love Foodies. We appreciate your support.