I think of this pizza as a spring or fall treat, but thanks to the regular availability of the other ingredients, you can enjoy it anytime you happen upon oyster mushrooms in the market.
Paired with bright-tasting sweet paprika, baby spinach, finely shredded parmesan, heavy cream, and zippy raw chives, the umami flavor of the mushrooms really shines through. I like oysters here because of their unique density and leaflike formations, which break up easily and yet hold their shape on the baked pizza. However, if you can't find this particular type, feel free to swap in any mushroom variety you like! It's your dinner, after all.
Oyster Mushroom Pizza FAQs
Nope. This is one of my favorite ways to make a white pizza. Drizzle about 2 tablespoons of heavy cream over the other toppings, bake, then drizzle some more fresh cream over the pizza as soon as it comes out of the oven. Magically, if you let it sit for a few minutes, the cream congeals into a perfect sauce that is just thick enough. (My other favorite "magic white sauce" recipe is White Pizza with Bacon and Leeks.)
Though any mushroom will work here in the place of oysters, you'll get the best umami flavor and dense texture with porcini or shiitake mushrooms.
Always! Pecorino, asiago, or gruyere will give the pizza a bit more of an Alpine feel, and manchego's mild, tangy flavor will amp up the sweet notes of paprika and spinach.
Here are a few tips for getting the best results:
- Use the freshest mushrooms you can find. Mushrooms don't last very long after harvest, so buy them direct from the farm whenever possible and use them within a day or two.
- Don't forget to season the mushrooms in the skillet! This is a simple pizza with only a few ingredients, so it's important that you truly season to taste.
- I didn't give an exact measurement for the paprika because it will vary depending on the size of your pizza. If you really want a measurement, start with ½ teaspoon and go from there. You want a light, even dusting.
Oyster Mushroom Pizza with Spinach, Paprika, and Chives
- 1 tablespoon unsalted butter
- 8 ounces oyster mushrooms, broken/chopped into 1 to 2-inch pieces
- 1 large garlic clove, minced or pressed
- salt and freshly ground black pepper
- 1 (14- to 16-ounce) ball pizza dough
- extra-virgin olive oil
- 1 handful baby spinach
- ½ cup finely shredded Parmesan cheese
- sweet paprika, for sprinkling
- ¼ cup heavy cream
- 1 tablespoon chopped fresh chives (or more as desired)
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the top third or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Melt the butter in a skillet over medium heat. Add the mushrooms and garlic and cook, stirring frequently, until the mushrooms are just tender. Sprinkle with salt and pepper to taste and remove the pan from the heat.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
- Prick the dough all over with a fork (to prevent big bubbles from forming in the center as it bakes), then brush it lightly with olive oil, making sure to get all the way to the edges. Scatter the mushrooms evenly on top, followed by the spinach. Season with a pinch of salt and a grind or two of black pepper, then add the Parmesan cheese and sprinkle with paprika. (Make sure you don't add clumps of paprika; hold the jar about 6 inches above the pizza and sprinkle as evenly as you can in a zig-zag pattern.) Drizzle with half of the cream.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven, drizzle with the remaining cream, and sprinkle with the chives. Wait about 5 minutes before slicing and serving.
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