White Pesto Pizza with Mushrooms is a surprising spin on the classic New York White Pizza with fresh flavors perfect for spring that will keep your tastebuds guessing.
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Did you guys also feel the change in the weather start to take place a couple of weeks ago? I guess that depends where you live, but here on the east coast, winter is definitely coming to an end. I guess this is all relative, but let me tell you, down here in Washington, D.C…spring is coming.
Every day at lunch I go on a walk and weeks ago started seeing the tall grasses and tulips poke through the freezing dirt. Now, the growth is exponential and flowers are starting to bloom, like the pink roses outside my bedroom window!
There’s something about spring recipes that I really love. Fall and winter are known for being so cozy and seasonal (apples, pumpkin, root vegetables, soup, chili…). But spring has its own feel as well and that is a cross between cozy and fresh.
You know what I mean too – it's carrot cake, risotto with prosciutto and peas, an arugula salad with radishes, asparagus, and balsamic glaze, the list goes on and on because of the abundance of fresh produce that’s coming back in season.
One recipe I love to make in the spring is white pizza. White pizza to me is cozy, feels like a treat or delicacy, tastes clean and crisp because of the fresh ricotta and other vegetables on top, and I just love changing up regular pizza now and then.
WHAT IS WHITE PIZZA
White pizza in New York is a staple although it is a little bit like the ugly duckling. A lot of people have a sweet spot for it, but it's SO hard to say no to a regular slice of pizza when you know how good it is. White pizza got its name because it’s missing a key ingredient – sauce. The dough and multiple types of cheese do the work here.
So, if you’re thinking, “no sauce??”, I get it. But consider it an experiment that can be as equally delicious as “regular” pizza. And, when you make pizza at home every Friday like we do – you need to change it up. And I’m telling you that this switch-up is a nice surprise.
WHAT ARE MY SECRET INGREDIENTS?
The ingredients that truly make this White Pesto Pizza with Mushrooms recipe a showstopper are: the cheese of course (mozzarella AND ricotta), pesto, mushrooms (as the name implies), balsamic glaze, and truffle oil.
If you love mushrooms as much as I do, then adding them feels like a happy accident that has been meaning to happen all along. If you aren’t crazy about mushrooms, just omit them or halve the amount. There are plenty of other components to the recipe that will keep your guinea pigs guessing.
All things considered, do not skip the pesto! It totally elevates this white pizza and takes it to another level of garlicky and creamy. And if the pesto elevates it, then the truffle oil totally puts it over the top! Yes, I’m drooling sitting here describing this White Pesto Pizza with Mushrooms.
Truffle oil can get expensive, but you don't need to spend a lot for good quality. I know this because I found mine at Home Goods for $5!! And it's an ingredient that will last because it's such a strong specific flavor. However, we have gotten pretty creative in what else we use it on (Mac and Cheese, French fries, Chicken…)!
So, do yourself a favor in the long-run and go buy yourself a small bottle of truffle oil at Home Goods! (Many other discount stores that sell pantry items may have it as well). But in case you can't find a cheap bottle, I've linked a good one on Amazon down below.
IS MAKING PIZZA AT HOME HARD?
Pizza seems like this untouchable recipe because it deals with dough and yeast (huh?) and things need to rise and be kneaded – who has time for that? YOU DO! Seriously, I’ve been making pizza every Friday night for years for a reason. And that is? Because I don’t want to cook! Yeah – it’s so easy, I consider pizza a “non-cooking recipe”.
You can certainly make the dough yourself, although that does make the recipe a bit harder. A good recipe for from-scratch pizza dough is this one by Sally's Baking Addiction. But – to be honest I don’t have time for dough at home most of the time. So I buy my dough from the grocery store the weekend before (Italian deli's sell this as well).
I keep my dough in the freezer all week long and then put it into the refrigerator Thursday night. Friday morning, before I leave for work, I take the dough out of the plastic wrapping, place it in a large bowl, toss it around with some olive oil, and put a kitchen towel over it. Then when I come home, I know that it'shad enough time to rise and warm-up.
KNEADING DOUGH
When you’re ready to start cooking, preheat your oven to 375. Start by taking your dough out of your bowl and working your way gently around the outside until it starts stretching. Gravity is basically going to be doing all the work here, but careful to not let it stretch too far or it will rip.
Place it back down on your working surface and begin to carefully push the dough out from the center and work your way around the whole piece. It should be getting larger and larger. Keep going until you’ve filled your baking sheet or pizza stone. You can check out my other post about Traditional New York Pizza to learn a little bit more too.
Other Italian Recipes you might like:
- Seared Scallops over Bucatini with White Wine Sauce
- Italian Rainbow Cookies
- Lightened-Up Penne a la Vodka
White Pesto Pizza with Mushrooms
Surprising spin on classic white pizza
Ingredients
- 1 Pizza Dough Ball
- 1 tsp Garlic Powder
- ½ tsp Salt
- 1 tsp Parsley
- 1.5 cups Mushrooms
- 2 tbsp Balsamic vinegar
- 2 cups Mozzarella shredded
- 4 tbsp Pesto
- 6 tbsp Ricotta
- Truffle oil / olive oil drizzle
Instructions
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Place the dough in a large bowl, drizzle with oil, and leave covered with a kitchen towel for a few hours to rise (I do this in the morning)
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Preheat the oven to 375
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Knead the dough out: Start by taking your dough out of your bowl and working your way gently around the outside until it starts stretching. Careful to not let it stretch too far or it will rip. Place it back down on your working surface and begin to carefully push the dough out from the center and work your way around the whole piece. Keep going until you’ve filled your baking sheet or pizza stone. Create a crust, by using your fingers to push the dough towards the edges.
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Mix together the salt, garlic powder, and parsley. Season the pizza dough with the herb blend and drizzle with olive oil. Use a brush if you have one or the back of a spoon to spread it around evenly.
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Bake dough at 375 for 15 minutes, should be lightly browned when it comes out.
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Meanwhile, chop the mushrooms into small pieces, and saute them with a pinch of salt and drizzle of olive oil until their browned.
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In the same pan used for the mushrooms, add the balsamic vinegar to medium heat. Bring to a boil, stirring constantly to not burn the balsamic. (It burns quickly!). The balsamic vinegar will thicken and get sticky. Take off the heat.
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When dough is finished pre-baking, spread all of the mozzarella all over the dough. Top with all the mushrooms spreading evenly. Using a small spoon, drop small amounts of pesto all over the dough, do the same with the ricotta. Drizzle with truffle oil (or olive oil) all over and finishing with a drizzle of the sticky balsamic vinegar all over the pizza using a spoon.
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Broil on high for 3-5 minutes until cheese is bubbling
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Let cool for a minute, slice, and serve
DID YOU MAKE THIS RECIPE?
If you make this recipe or any others on Bite your Cravings, please leave a comment and a rating below! I'd also love to see and feature your delicious creations on my Instagram page, so post your recipes on social media and tag them with #biteyourcravings!
Yum
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