What's great about this mushroom pizza is you don't need to worry about finding the right toppings. Whatever mushrooms are in season or at your market will work beautifully. I like to get as many different ones as possible. —James Schend, Pleasant Prairie, Wisconsin
Category: not set
Cuisine: not set
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 cup whole wheat flour
1/2 teaspoon salt
1-1/2 cups all-purpose flour
TOPPINGS:
2 teaspoons olive oil divided
1 pound sliced fresh mushrooms
1/4 cup chopped shallot
4 garlic cloves minced
2 ounces cream cheese softened
3/4 teaspoon salt
1/2 cup shredded Gruyere cheese
1/4 cup shredded Parmesan cheese
6 fresh thyme sprigs stems removed
Fresh basil optional
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