Red pizza with mushrooms – Simple, fragrant and irresistible recipe!
The red pizza with mushrooms is one of those dishes that smell like home, the oven on and genuine flavors.
A simple recipe, within everyone’s reach, yet capable of delivering a surprising result thanks to the perfect balance between the sweetness of the tomato and the bold flavor of the mushrooms.
It’s an ideal pizza for a quick dinner, a rustic appetizer or to enrich a buffet with something tasty and always appreciated.
Making it at home is much easier than you think… just a few quality ingredients and some care to obtain a red pizza soft inside and slightly crisp outside, just like the one from your trusted bakery.
The base can be made with a classic long-fermentation dough or with a quicker version, perfect when you have little time but don’t want to give up the pleasure of homemade pizza.
The mushrooms, the stars of the recipe, can be fresh or sautéed, depending on the season and preferences.
Champignon mushrooms are the most versatile and easy to find, but nothing prevents you from using porcini, mixed forest mushrooms or ready-frozen mushrooms.
The important thing is that they are well drained, so they don’t release water during cooking and keep the pizza crisp.
Red pizza with mushrooms is also a perfect recipe for those who love light but flavorful dishes.
If you’re looking for a simple, fragrant pizza that’s always loved by everyone, this is the right recipe: genuine, versatile and perfect in every season.
Calories about 1290 per pizza
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours 40 Minutes
- Preparation time: 12 Minutes
- Cooking time: 10 Minutes
- Portions: 2 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Red pizza with mushrooms
- 1 1/4 cups Water
- 1 tsp Active dry yeast
- 4 1/6 cups Type 0 flour (calories calculated on 250 g (250 g ≈ 8.8 oz))
- 1/2 tsp Salt
- 1 tsp Extra virgin olive oil
- 7 oz Peeled tomatoes
- to taste Salt
- 10.6 oz Champignon mushrooms
- 1 tbsp Extra virgin olive oil
- to taste Oregano
- 3.5 oz Mozzarella
Tools
- 2 Baking pans round pans
Preparation of Red Pizza with Mushrooms
Take a medium-large bowl, put the lukewarm water, the yeast and let it dissolve.
Add 200 g of “0” flour and mix, then add the salt, the oil, incorporate the remaining flour until you form a compact but soft dough.
Let everything rise in a covered container with plastic wrap for at least 2 hours and in any case until doubled.
In the meantime put the mushrooms sliced in a pan with a drizzle of extra virgin olive oil, a pinch of salt and thyme and cook for 10-15 minutes, until they are tender but not overcooked.
Pass the tomatoes through a food mill, put them in a bowl and season with extra virgin olive oil, salt and oregano and set aside.
When the dough has finished rising, transfer it to a floured work surface and shape into a ball, let rest for 10 minutes.
Divide the dough into two parts and roll out the pizzas, then transfer them to two greased pans about 10.25 in (26 cm) in diameter and let rest 30 minutes.
After the time, preheat the oven to 482°F or higher if your oven allows.
As soon as the oven reaches the maximum temperature, bake at 482°F for about 10 minutes.
At this point, first top with the prepared tomato and then sprinkle with mushrooms, finally crumble the mozzarella.
As soon as the oven reaches the maximum temperature, bake at 482°F for about 10 minutes.
