Herb Mushroom Pizza Recipe


1 pizza dough
2 cans Giorgio® or Pennsylvania Dutchman® Chunky Portabella Canned Mushrooms, drained
2 tablespoons mixed herbs (basil, thyme, oregano)
A pinch of sea salt
1 tablespoon olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
2 ounces fontina cheese, shredded
¾ cup shredded mozzarella cheese
Semolina flour for dusting the pizza peel


  1. Preheat to 500°F with pizza dough in the oven.
  2. Prepare the toppings. Heat olive oil in a skillet to medium-high heat. Add the mushrooms, chopped herbs, and salt and cook for about 5 minutes. Stirring occasionally. When mushrooms are tender, reduce the heat to low, add lemon juice. Remove from the heat.
  3. Make the pizza. Generously dust pizza peel with semolina flour. Stretch the pizza dough into a circle. Then gently place the dough onto the dusted pizza peel.
  4. Brush a thin layer of olive oil onto the crust. Top with mozzarella cheese in an even layer, then the cooked mushrooms, and shredded fontina cheese.
  5. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone.
  6. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutesSlice into pieces and serve immediately.