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Wild Mushroom Flatbread Pizza

Updated on February 12, 2018
Samuel Barrett profile image

Samuel Barrett lives in the beautiful Pacific Northwest and has far too many hobbies, many of which you can read about here.


Simplicity is key

The beauty of this recipe is how simple it is. Each different type of wild mushroom has their own unique flavor, and the minimal use of other toppings really lets those flavors shine through. I am lucky enough to live in an area where there is an abundance and great variety of species of wild mushrooms. I have made countless variations of this dish with different combinations of mushrooms. I am always excited when their are either chanterelles or porcinis available, and both of them together are amazing, but really any combination usually turns out pretty fantastic. The garlic, olive oil, parsley and Parmesan are just the right amount of flavor to compliment the various and complex flavors of the mushrooms themselves.


Variety of Ingredients

In the pizza pictured above, I used a blend of hedgehog mushrooms,golden chanterelles, oyster mushrooms, Zeller's boletes and birch boletes, all of which I foraged in the woods nearby. If you don't have access to wild mushrooms in your area or are inexperienced with foraging, During the rainy season there are usually a few good varieties available at some specialty markets. In this case I suggest seeing if they have oyster mushrooms, shiitakes, chanterelles, or porcinis. any combination of those will be excellent. As far as the dough, the toppings listed are enough for one pizza, and the dough recipe makes enough dough for two pizzas, so make sure to double the amount of mushrooms, Parmesan, garlic, and parsley if you want to make both pizzas for the same meal.


  • 2 Cups Bread Flour
  • One Teaspoon Yeast
  • 3/4 cup Warm Water
  • 1&1/2 Teaspoon Salt
  • 1/2 Teaspoon White Sugar
  • 1 Tablespoon Olive Oil
  • 1 cup Wild Mushroom Mix, Chopped
  • 1 Clove Garlic, Minced
  • 1/2 Cup Parmesan, Shredded
  • 1 Tablespoon Parsley, Chopped


  1. Combine yeast, sugar and salt with warm water in medium mixing bowl, stir briefly
  2. Slowly add flour while mixing with spatula, mix until dough becomes firm but pliable
  3. Cover bowl and put in fridge for 45 minutes, then remove and split dough into two balls.
  4. Preheat oven to 500 degrees
  5. Flour your rolling surface generously and roll out one of the dough balls into a uniform thinness, then transfer to pizza pan and put in oven to par-bake, watching closely
  6. After about 5 minutes, or when crust starts to bubble up and get light brown spots, remove from oven and immediately add olive oil and coat lightly and evenly
  7. Add chopped mushrooms, and garlic
  8. Put back in oven for another 7-10 minutes
  9. When edges of crust are a medium, uniform brown color remove from oven
  10. Top with Parmesan and chopped parsley, cut into desired amount of pieces and serve
  11. If desired, repeat with second dough ball, or cover and put in fridge
The Author With A Large Haul of Freshly Picked Chanterelles and Porcinis
The Author With A Large Haul of Freshly Picked Chanterelles and Porcinis | Source


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