The night we first had this pizza, it was a small miracle I made dinner at all.  It had just been one of those days – you know, where you get off work a couple hours later than expected, sapped of all energy and motivation?  It was the kind of night that I might normally reflex to carry-out pizza anyway, but since this pizza was already on our menu, I considered powering through.  Reading Josie’s description of it as a wine-worthy pizza sold me, because what turns around a bad day better than pizza?  Pizza and wine.

My frustration persisted a little longer when I realized I was missing a couple of ingredients and needed to improvise a bit, but the glass of wine was already in hand and there was no turning back.  When we finally sat down to eat, the first bite reassured me that yes, this was absolutely the right decision.  This pizza is fabulous.  So fabulous, in fact, that it was back on the menu one short week later…always the sign of a winner in our house.  The fontina and mushrooms pair so well together, and I love the combination of both a mushroom pesto and sautéed mushrooms.  This was made with mushroom lovers in mind.  One thing to note is that the fontina and parmesan are naturally quite salty, so this is easy to over-salt.  I would recommend adding very little to no additional salt, and seasoning to taste when serving if necessary.


For the mushroom pesto:
5 oz. baby bella mushrooms, sliced
¼ cup extra-virgin olive oil, divided
Salt and pepper
2 cloves garlic
¼ oz. dried porcini mushrooms
¼ cup very hot water
1 small shallot, roughly chopped
2 tsp. fresh thyme leaves
2 tbsp. fresh parsley leaves
2 tbsp. grated Parmesan cheese

For the pizza:
8 oz. sliced mushrooms, preferably a variety
1 tbsp. butter
2 cloves garlic, minced
1 tsp. minced fresh thyme
¼ cup dry white wine
Salt and pepper
1 ball pizza dough
Olive oil
1½ cups shredded Fontina cheese
½ cup shredded Parmesan cheese


  • 01

    To make the mushroom pesto, preheat the oven to 450˚ F.  Line a baking sheet with foil.  Toss the mushrooms with 1 tablespoon of the oil and season with salt and pepper. Bake, stirring occasionally, until browned and crisp, about 15 minutes.  For the last 10 minutes of baking, add the garlic cloves to the pan.

  • 02

    While the mushrooms are baking, soak the porcinis in the hot water for about 5 minutes.  Strain out the rehydrated mushrooms and reserve the liquid.

  • 03

    In the bowl of a food processor or blender, combine the roasted mushrooms, peeled garlic cloves, porcinis, shallot, thyme, parsley, remaining 3 tablespoons olive oil and reserved soaking liquid.  Process until smooth, scraping down the bowl as needed.  Stir in the Parmesan.

  • 04

    To make the pizza, increase the oven temperature to 500˚ F and preheat a pizza stone.  Meanwhile, melt the butter in a skillet over medium-high heat.  Sauté the mushrooms until browned and tender, about 5-7 minutes.  Stir in the garlic and thyme and cook just until fragrant.  Stir in the wine and cook until almost completely evaporated.  Remove from the heat.

  • 05

    Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Spread the mushroom pesto over the crust in an even layer.  Top with the shredded cheeses and then layer with the sautéed mushrooms.

  • 06

    Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.


  • RikiTikiTembo

    My mouth literally watered as soon as your pic came up Annie, and look at that crust! Yum, I cant wait to make this!

  • Deborah Andrews

    This sounds lovely and will most likely be on my menu for this upcoming weekend. My question is about the pizza stone. Have you ever had an issue with the dough being too cool and causing the stone to fracture?

    I have all sorts of clay cookware which is the absolute best to me. The reason I ask is that I’m still learning about using stoneware for baking and so far, have only found one decent book on using it for cooking.

    Thanks so much for this recipe.


  • I can taste the umami-ness in my mouth. This looks fabulous!

  • Katrina @ Warm Vanilla Sugar

    This is such an awesome combination of flavours for pizza. I love it!

  • The Hungry Housewife

    Ohhh my goodness. That sounds like the best pizza ever!!!!!!!

  • LollysSweetTreats

    This pizza looks wonderful, Annie. Every time I don’t feel like making dinner after work, I think, “if Annie can do this after her shifts as a resident, I can muster enough energy to do it too!”

  • woah, this totally caught my eye in my Google reader. This looks absolutely delicious! The crust looks awesome too!

  • This looks amazing!

  • This pizza looks perfect…absolutely perfect!

  • Anonymous

    Hi Debbie,
    I haven’t had any issue with that but I think it has a lot to do with the quality of the stone you use. I have used the Pampered Chef stones in the past and while they seemed nice, the two I owned broke within two years. I’ve since invested in the nice sturdy one from Williams Sonoma and it’s going on three years with great results.

    Anyway, if the dough was so cold that it caused an issue with the stone, I would think it wouldn’t even be suitable for shaping and topping. I hope that helps!

  • Chelsea Francis

    Oh dang. I just bought some mushrooms. This is going on the menu!

  • Flora

    Hi Annie,
    Is the salad you served with your pizza the harvest apple and spinach salad (but it looks like there was spring mix used instead)? This looks sooo good.

  • Oh gosh, send me a slice of this right now please!

  • You got a pizza peel! It’s pretty

  • Kelsey

    I love, love, love this pizza. I’m so glad you powered through and made it. I hope your evening was improved by the pizza and wine.

  • I love making my own pizza almost as much as I love mushroooms! Can’t wait to try this recipe out!

  • Oohh, I love the use of mushroom pesto! This looks fantastic. I definitely need to add it to my list of pizza toppings to try!

  • Anonymous

    Yeah, I’ve had it for a while. I only use it for photos :)

  • Anonymous

    You got it! The combo is great with a spring mix, I have found (and I usually don’t really like spring mix).

  • Sheila Thoburn

    I’m a mushroom lover and this would hit the spot right now. I admire your perseverance; I too often {lately} give up on a novel dinner when I am just wiped out. Does the pesto keep well if you make it ahead of time? Thinking how to make this easier for me!

  • Sam

    I love mushrooms and that mushroom pesto sounds fantastic! I may have to try this very soon.

  • Pizza and wine are hard to beat. Love your pictures :)

  • YEAH this pizza is a masterpiece! I am so glad you had the reward of this deliciousness at the end of your difficult day. :) You deserve it, Annie! Your photos are beautiful, of course, but I’ve got to comment on them once again because it’s so true.
    I hope I won’t miss too much of the fun going on on your blog during my mission trip abroad! I will definitely feel your absence when I’m gone (internet is expensive where I’m going), but I am looking forward to catching up when I come back in about 3 months!
    Until then Annie, happy baking, cooking, and everything else! Wishing you, your hubby, and your two babies a happy and healthy next 3 months!! :D

  • So thankful that you posted this! I’m always looking for new toppings for our “homemade pizza” nights. :)

  • Horses8551

    It looks fabulous~~ I’m definitely going to make this recipe!

  • ivylou

    Loving the look of this, Annie. Your posts are always so inspiring – thank you!

  • Pizza and some vino really make any evening better. :)

  • Kim Garceau

    This pizza looks really, really good! I like it!

  • June

    Great recipe–made it for supper, and we enjoyed it immensely. However, when adding up points for WW, I noticed that the pesto called for 4 T. oil, but only 1 was used in the instructions. I was so fixated on the fact that the dried mushrooms were strained, and then both the mushrooms and the liquid were added to the pesto that I didn’t notice the missing 3 T. of oil! Duh—- Out of interest, why are the mushrooms strained? Saved lots of points by using less oil, but I suspect the pizza would have been a little moister.

  • I am glad I found your blog. Recipes and pictures look incredible!! I am from Indy too..yay!!

  • Look awesome!! Especially for a grown up pizza night. We’ll give it a try soon!

  • Jill

    I’ve made this recipe several times and it’s always a hit! I’ve had to improvise when my grocery store doesn’t have the mushrooms I need, but it tastes fantastic regardless. I’ve also made the pesto ahead of time for busy nights! I use your pizza dough recipe and am always happy with the results!

  • Sara{wherethecookiesare}

    This looks fabulous! It will be on my growing list of pizzas to try!!

  • Cynthia…Mom of Many

    This looks absolutely delish!!

  • Anonymous

    I haven’t tried making it ahead of time so I can’t comment on that. Enjoy!

  • Anonymous

    Ann, have a wonderful trip! I’ll certainly miss your comments while you’re away and I look forward to your return. Be safe!

  • This pizza is right up my alley! 3 kinds of mushrooms in one recipe? Yes please!

  • Amy

    I can’t wait to make this – it looks amazing! I love my pizza stone but always have trouble transferring the pre-made pizza to the stone…it ends up being messy. Do you use foil, wax paper or anything else to help transfer it to the stone? Thanks!

  • Pat1645

    What a gorgeous looking pizza, mushrooms are my favorite topping! I have got to try this kind of cheese on a pizza soon.

  • Anonymous

    See the pizza dough tutorial linked within this post for my tips on transfer :)

  • Sheila Thoburn

    I may give it a try {doing the pesto ahead}. Thanks!

  • RachelSummer

    This looks great! Maybe add a drizzle of truffle oil…YUM!

  • Amy

    You had me at fontina, mushroom and pizza! Yum. Cannot wait to make this.

  • Kelly@frugalfoodiefamily

    This looks amazing! Really any excuse to have pizza and wine and…I’m in. Heaven.

  • Louann

    Made this for dinner last night. Deee-licious and the crust is outstanding!!

  • Death by mushrooms and cheese. That’s how I’d want to die! Gorgeous photo setup.

  • This looks like it’d be amazing with a drizzle of truffle oil, mmm~

  • Meghan

    Dear Annie,
    How do you get your pizza to be soft and puffy? Whenever I’ve made pizza I find that it comes out more like thin crust than NY/NJ-style puffy-rimmed. Too much kneading? Too far in my rolling?

  • Jeannette


  • Anonymous

    Did you use this crust recipe?

  • Amy

    I made this pizza and your pizza dough recipe over the weekend and all I can say is: OH MY GOD!

    The pizza dough was SO easy to make and was absolutely delicious. My husband and I love mushrooms, so I knew this would be a hit. Absolutely to die for and you absolutely must have a glass of wine on the side. My husband has already requested this to be his birthday dinner in April. Another hit, thanks so much Annie!

  • Meghan

    I did use this crust recipe, but it still came out really thin. Can you tell me what the texture and thickness of the dough should be? I also don’t have a pizza stone. Thanks so much. I’m sorry to be a bother.

  • Anonymous

    I’m really not sure why this recipe would yield a thin crust, other than I suppose if you rolled it out super thin. But for me, even when it appears quite thin before baking, it is fairly thick afterward. The only other thing I can think of is that your yeast was not good, but if your dough rose appropriately then that shouldn’t be the case. Sorry, I’m not sure what to suggest!

  • Alisa

    We thoroughly enjoyed this pizza last night for our Valentine’s meal. This was SO good! Thanks for sharing such an amazing recipe with us.

  • Sokie

    Made this and it was devoured. Absolutely fantastic with rosemary pizza crust I made. Will become a regular.

  • I love the combination of Fontina cheese and mushrooms. I’m bookmarking this one to try one weekend. Thanks for sharing the recipe, Annie!

  • This pizza was SO GOOD! Totally worth the effort. Thanks for another winning recipe! :)

  • Aimee

    I made this last night. My husband and I went crazy over it. Thank you for another great recipe.

  • Laureh

    Of the first 6 ball of pizza dough I ever made, this pizza was 2 of them! Best pizza ever! (2nd place is Brussels Sprout and Pancetta Pizza (à la Motorino).

  • oz

    Just tried this recipe and your pizza recipe last night. I don’t have a stand mixer, but it was pretty easy to mix the dough by hand. Preparing the ingredients for the topping took me a while though.. I also don’t have a pizza stone, so I used the bottoms of the cheesecake pans =) which worked pretty good. I had 3 pans, big, medium, small, but even the big one was not 12inches. So I think the dough ended up being a bit thick. But I really enjoyed the mushroom taste.. It tasted very gourmet.. Thank you!!

  • Kajal Somaiya

    I made this last night for my husband and I and we absolutely loved it! Thank you for sharing such a great recipe!!

  • mandarose99

    You are my kinda girl! Love those shrooms! Now if I could just convince my family that they aren’t toxic….

  • Oh my goodness does this look like a delight! Thank you for sharing :)

  • Lauren Ochoa

    Oh boy. This pizza took the cake! I’m a mushroom lover and so is my husband. I made a plain cheese pizza for the kids and my husband and I pigged out on this. It was incredible. Definitely worth the extra time.

  • This was fantastic. I have to eat gluten free so I made my own crust but pretty much kept everything else the same. My store only had dry mushroom blend so I used it but it was fantastic. My BF who tolerates mushrooms even loved it. This is a little more work than regular pizza but totally worth it! Thanks!

  • Lauren Ochoa

    Have you made this with the thin crust pizza dough recipe? Do you think it will hold up?

  • annieseats

    I have not but I doubt it would hold up to this much topping. Have you tried the whole grain pizza dough? I find I’m able to stretch it a bit thinner than the traditional pizza dough, likely due to the lower amount of bread flour and lower gluten content. It may be a good alternative.