This Balsamic Portobello Mushroom Pizza is the perfect at home pizza. With an easy to make dough, creamy ricotta, sweet fig fam, balsamic marinated mushrooms, and creamy fontina; it's the perfect weeknight meal!

Looking for more pizza recipes? Try my Pizza Dough, Focaccia Pizza, and Golden Beet Pizza.

Table of Contents

Why You'll Love This Recipe
Ingredients & Substitutions
Equipment Needed
How to Make Balsamic Portobello Mushroom Pizza
Variations
Wine Pairing
FAQ's
Tips
Did you make this recipe?
If you like this recipe, try these other recipes:
Recipe Card
Balsamic Portobello Mushroom Pizza

Why You'll Love This Recipe

Unique Flavor Twist: This recipe offers a delicious twist on traditional pizza with the rich, tangy flavor of balsamic vinegar paired with earthy portobello mushrooms. It's a unique and sophisticated combination that is sure to delight taste buds and impress guests.
Homemade Pizza Dough: Making your own pizza dough from scratch with this recipe results in a fresh, homemade crust. It is crispy on the outside and chewy on the inside. It's a labor of love that elevates the overall taste and texture of the pizza, and allows for customization to personal preference.
Creamy and Cheesy Goodness: The creamy ricotta cheese and shaved fontina cheese in this recipe add a luscious, melty layer of indulgence to the pizza. Combined with the marinated mushrooms and tangy balsamic vinegar, it creates a harmonious and satisfying flavor profile that will keep you coming back for more.

Ingredients & Substitutions

Full list of ingredients with measurements listed below in recipe card.

All-purpose flour - Essential for making the pizza dough. No suitable substitution.
Rapid Rise Yeast - Provides the leavening agent for the dough to rise quickly. Active dry yeast can be used as a substitute, but follow the conversion instructions on the package.
Kosher salt - Adds flavor and enhances the dough. Can be substituted with regular salt, but adjust the amount to taste.
Warm water - Needed to hydrate the dough and activate the yeast. Use water at around 110°F (43°C) for best results.
Olive oil - Adds flavor to the dough and greases the baking sheet. Can be substituted with other cooking oils like vegetable or canola oil.
Mixed mushrooms - Adds the main ingredient and flavor to the pizza. Can use any variety of mushrooms like cremini, shiitake, or oyster mushrooms.
Shallot - Provides a mild onion flavor to the mushroom topping. Can be substituted with finely chopped red onion or scallions.
Balsamic vinegar - Adds tanginess and depth of flavor to the mushrooms. Can use other types of vinegar like red wine vinegar or apple cider vinegar as a substitute.
Freshly ground black pepper - Adds seasoning and heat to taste. Can use pre-ground black pepper or other types of pepper like white or mixed pepper.
Mediterranean spices - Adds additional seasoning to the mushroom topping. Can use a store-bought Mediterranean spice blend or create your own with herbs like oregano, thyme, and rosemary.
Fig preserves - Adds sweetness and depth of flavor to the pizza. Can use other types of fruit preserves like apricot or plum as a substitute.
Whole milk ricotta cheese - Provides creaminess and richness to the pizza. Can use part-skim ricotta or other soft cheeses like goat cheese or feta as a substitute.
Shaved fontina cheese - Adds a mild and melty cheese layer to the pizza. Can use other types of mild melting cheeses like mozzarella, provolone, or gouda as a substitute.

Equipment Needed

Mixing bowls
Wooden spoon or spatula for mixing dough
Plastic wrap for covering dough
Floured work surface for rolling out dough
Baking sheet for assembling pizza
Oven with preheating capability to 500°F (260°C) or higher
Baking stone (optional) for enhanced crust texture
Oven mitts or kitchen towel for handling hot baking sheet
Fresh thyme (optional) for garnish
Olive oil drizzler for finishing touch
Pizza cutter or sharp knife for slicing pizza before serving

How to Make Balsamic Portobello Mushroom Pizza

Full step-by-step instructions listed below in recipe card.

To make balsamic portobello mushroom pizza, start by preparing the pizza dough. In a medium bowl, stir together 2 cups of all-purpose flour, 1 packet of Rapid Rise Yeast, and 1 teaspoon of kosher salt. Add ⅔ cup of warm water and 1 tablespoon of olive oil, and mix with a wooden spoon until combined. Cover the bowl with plastic wrap and let the dough sit at room temperature for 1 hour or up to overnight. Once the dough has rested, turn it out onto a floured work surface and roll it out until thin, forming a 10-12 inch circle.

Preheat your oven to 500°F (260°C) or higher, preferably with a baking stone if you have one. Grease a large baking sheet with olive oil. In a medium bowl, combine torn mixed mushrooms, finely chopped shallot, extra virgin olive oil, balsamic vinegar, a pinch of kosher salt, freshly ground black pepper, and Mediterranean spices. Massage the mushroom mixture for 1 minute to allow the flavors to meld.

Transfer the rolled-out dough to the prepared baking sheet. Spread a layer of whole milk ricotta cheese and fig preserves over the dough. Top with the prepared mushroom mixture and shaved fontina cheese. Slide the pizza into the preheated oven and bake for 10 minutes, then rotate the pizza for even baking and bake for another 3-5 minutes or until the crust is golden and the cheese has melted.

Once the pizza is done baking, remove it from the oven using oven mitts or a kitchen towel to handle the hot baking sheet. Garnish with fresh thyme, if desired, and drizzle with olive oil for a finishing touch. Slice the pizza using a pizza cutter or sharp knife before serving. The result is a delicious and flavorful balsamic portobello mushroom pizza with a crispy crust, creamy ricotta, tangy balsamic mushrooms, and melty fontina cheese. Enjoy this homemade pizza as a satisfying meal or a tasty appetizer for gatherings with friends and family.

Variations

Veggie Lover's Pizza: Add additional vegetables of your choice to the mushroom topping, such as bell peppers, red onions, or cherry tomatoes. Simply toss the extra vegetables in olive oil and balsamic vinegar along with the mushrooms for a colorful and flavorful twist.
Meat Lover's Pizza: If you're a fan of meat on your pizza, you can add cooked and crumbled bacon, sausage, or prosciutto to the mushroom topping for a savory and indulgent option. Simply cook the meat separately and sprinkle it over the pizza before baking.
Vegan Pizza: For a vegan version, omit the ricotta and fontina cheese, and use a plant-based cheese alternative. You can also replace the meaty mushrooms with your favorite variety of mushrooms, such as shiitake or oyster mushrooms, for a delicious plant-based option.
Mediterranean Pizza: Add a Mediterranean twist to this recipe by topping the pizza with ingredients like Kalamata olives, sun-dried tomatoes, artichoke hearts, and crumbled feta cheese. Drizzle with balsamic glaze instead of regular balsamic vinegar for a sweeter and tangier flavor.
Truffle Mushroom Pizza: For a gourmet twist, drizzle truffle oil over the pizza before baking or sprinkle with truffle salt after baking for an elevated flavor profile. You can also use sliced truffle mushrooms, such as black truffle or white truffle, for an extra indulgent and aromatic pizza.
Margherita Mushroom Pizza: Keep it simple with a classic Margherita-style pizza by using fresh basil leaves, sliced tomatoes, and fresh mozzarella cheese as toppings, along with the balsamic mushrooms. This variation is perfect for those who enjoy a lighter and more traditional pizza option.
BBQ Mushroom Pizza: For a tangy and smoky twist, toss the mushrooms in your favorite BBQ sauce before baking, and use smoked fontina cheese or smoked Gouda cheese for a rich and smoky flavor. Top with sliced red onions and cilantro for a burst of freshness.
Gluten-Free Pizza: If you prefer a gluten-free option, use a gluten-free all-purpose flour or a pre-made gluten-free pizza dough for the crust. Ensure that all other ingredients, including the balsamic vinegar and other toppings, are also gluten-free to create a delicious gluten-free version of this pizza recipe.

Wine Pairing

A good wine pairing for this balsamic portobello mushroom pizza would be a medium-bodied red wine with earthy and fruity notes that complement the flavors of the mushrooms and balsamic vinegar. Some suitable options include:

Pinot Noir: A Pinot Noir with its delicate flavors of red berries, mushrooms, and earthiness can complement the umami-rich mushrooms and the tangy sweetness of the balsamic vinegar.
Sangiovese: A Sangiovese wine, such as Chianti or Brunello di Montalcino, with its bright red fruit flavors, herbal notes, and moderate acidity can contrast the richness of the mushrooms and add a refreshing balance to the pizza.
Cabernet Sauvignon: A medium-bodied Cabernet Sauvignon with its dark fruit flavors, hints of herbs and spices, and moderate tannins can provide a robust and bold pairing with the pizza, especially if you prefer a wine with more structure.
Merlot: A Merlot with its soft and rounded flavors of red and black fruits, hints of herbs, and smooth texture can provide a harmonious balance to the flavors of the pizza without overpowering them.
Chardonnay: If you prefer white wine, a lightly oaked Chardonnay with its creamy texture, subtle oak flavors, and notes of apple and citrus can complement the creamy ricotta cheese and add a touch of richness to the pizza.

As always, personal preferences may vary, so feel free to experiment with different wine pairings to find the one that best suits your taste buds. Cheers!

FAQ's

Can I use a different type of mushroom in this recipe?

Yes, you can use different types of mushrooms such as cremini, shiitake, or oyster mushrooms instead of mixed mushrooms. Just adjust the quantity and follow the same preparation steps.

Can I make the pizza dough ahead of time?

Yes, you can make the pizza dough ahead of time and refrigerate it for up to 24 hours. Just make sure to cover it tightly with plastic wrap to prevent it from drying out.

Can I use store-bought pizza dough instead of making it from scratch?

Yes, you can use store-bought pizza dough as a time-saving option. Just make sure to follow the package instructions for proofing and rolling out the dough.

Can I substitute the fig preserves with something else?

If you don't have fig preserves, you can use other types of fruit preserves such as apricot or raspberry as a substitute. Alternatively, you can also use honey or maple syrup for a touch of sweetness.

Can I freeze the leftover pizza dough?

Yes, you can freeze the leftover pizza dough for later use. Just wrap it tightly in plastic wrap and store it in an airtight container or freezer bag. It can be frozen for up to 3 months. When ready to use, thaw it in the refrigerator overnight and bring it to room temperature before rolling out.

Can I add additional toppings to the pizza?

Yes, you can customize the toppings to your liking. You can add other ingredients such as caramelized onions, roasted garlic, sun-dried tomatoes, or fresh herbs to enhance the flavors of the pizza.

Can I use a different type of cheese?

Yes, you can use other types of cheese that melt well such as mozzarella, provolone, or gouda as a substitute for fontina cheese. You can also mix and match different types of cheese to suit your preference.

Can I grill the pizza instead of baking it in the oven?

Yes, you can grill the pizza for a different cooking method. Just preheat the grill to high heat, brush the dough with olive oil, and grill it for a few minutes on each side until it's crispy. Then add the toppings and continue grilling until the cheese has melted.

Can I make this recipe vegan or dairy-free?

Yes, you can make this recipe vegan or dairy-free by using plant-based substitutes such as vegan pizza dough, dairy-free ricotta cheese, and dairy-free cheese alternatives. You can also omit the cheese altogether or use vegan cheese if desired.

Can I adjust the seasoning to my taste?

Yes, you can adjust the seasoning to your taste preferences. Feel free to add more or less salt, pepper, balsamic vinegar, or Mediterranean spices according to your liking. Just remember to taste and adjust as needed during the cooking process.

Tips

Use fresh and high-quality ingredients, especially for the mushrooms and balsamic vinegar, as they are the star ingredients of this recipe and will greatly impact the flavor.
Make sure to properly clean and dry the mushrooms before cooking them to ensure they cook evenly and develop a rich flavor.
When making the pizza dough from scratch, follow the recipe instructions carefully and allow enough time for the dough to properly rise and develop its texture and flavor.
Roll out the pizza dough thinly and evenly for a crispy crust. You can use a floured rolling pin or your hands to stretch and shape the dough into your desired pizza size and shape.
Preheat your oven to the recommended temperature and use a pizza stone or a baking sheet to bake the pizza for a crispier crust. If using a pizza stone, make sure to preheat it in the oven for at least 30 minutes before baking the pizza on it.
Use a good quality balsamic vinegar for drizzling over the cooked pizza. Look for aged balsamic vinegar with a thicker consistency and sweeter taste to add a rich and tangy flavor to the dish.
Don't overcrowd the pizza with toppings to avoid a soggy crust. Use a light hand when spreading the mushroom mixture, ricotta cheese, and other toppings on the dough, leaving some space around the edges for the crust to crisp up.
Keep an eye on the pizza while it's baking to prevent it from burning. Baking times may vary depending on your oven, so check the pizza frequently and adjust the baking time if needed.
Let the pizza rest for a few minutes after taking it out of the oven to allow the flavors to meld together and the cheese to set slightly before slicing and serving.
Feel free to experiment with different variations of toppings, cheese, and seasonings to make this recipe your own and suit your taste preferences. Enjoy the delicious flavors of balsamic portobello mushroom pizza and have fun in the kitchen!

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Balsamic Portobello Mushroom Pizza