Based on the photo, this looks like a rustic oval-shaped pizza/flatbread topped with sautéed mushrooms, spinach, mozzarella, herbs, and garlic. The crust appears crisp and golden around the edges while remaining soft underneath.
Servings
2 large pizzas or 4–6 servings
Prep time: 25 minutes
Dough resting: 1–2 hours
Cook time: 12–16 minutes
Total: About 2½ hours
Ingredients
For the pizza dough
3 cups (375 g) all-purpose flour or bread flour
1 tsp instant yeast
1 tsp sugar
1¼ tsp salt
1 tbsp olive oil
1¼ cups (300 ml) warm water, approximately
For the mushroom topping
300 g fresh mushrooms, sliced
2 tbsp olive oil
3–4 cloves garlic, finely minced
2 cups fresh spinach
½ tsp dried oregano
½ tsp dried Italian herbs
¼ tsp black pepper
½ tsp salt, or to taste
1 tsp butter, optional
1 tsp lemon juice, optional
Cheese
250–300 g shredded mozzarella
50 g Parmesan, grated
75–100 g cream cheese or ricotta, optional for extra creaminess
Garlic-herb finishing mixture
2 tbsp melted butter or olive oil
1 garlic clove, finely grated
1 tbsp fresh parsley, chopped
½ tsp dried oregano
Pinch of chili flakes, optional
For finishing
Fresh parsley or cilantro, finely chopped
Freshly ground black pepper
Chili flakes
Small drizzle of extra-virgin olive oil
Detailed Method
- Make the dough
Combine warm water, yeast, and sugar.
Leave for 5–10 minutes if using active dry yeast.
Add flour, salt, and olive oil.
Mix until a rough dough forms.
Knead for 8–10 minutes until smooth and elastic.
Place in an oiled bowl and cover.
Let rise for 1–2 hours, or until approximately doubled.
Tip: For better flavor, refrigerate the dough for 12–24 hours after kneading, then bring it to room temperature before shaping. - Prepare the mushrooms
This step is important because mushrooms release a lot of water.
Heat a large skillet over medium-high heat.
Add olive oil.
Add sliced mushrooms in a reasonably even layer.
Cook for 5–8 minutes, stirring occasionally.
Continue cooking until the released moisture evaporates and the mushrooms become nicely browned.
Add butter if using.
Add garlic and cook for 30–60 seconds.
Season with salt, pepper, and oregano.
Remove from heat.
Don’t overcrowd the pan. If necessary, cook the mushrooms in two batches.
- Cook the spinach
Put the spinach into the same skillet.
Cook for 1–2 minutes, just until wilted.
Season lightly.
If it releases a lot of liquid, squeeze or drain it.
Important: Don’t put excessively wet spinach on the pizza—it can make the crust soggy. - Prepare the garlic butter
Mix:
Melted butter or olive oil
Grated garlic
Chopped parsley
Oregano
Chili flakes
Set aside.
- Shape the pizzas
Heat the oven to its maximum temperature, ideally 240–260°C (465–500°F).
If you have a pizza stone or steel, preheat it for at least 30–45 minutes.
Divide the dough into two pieces.
Gently stretch each piece into an oval.
Keep a slightly thicker border around the edge.
Avoid using a rolling pin if you want a light, airy crust. - Assemble
For each pizza:
Brush the dough lightly with olive oil.
Add a thin layer of cream cheese or ricotta if using.
Sprinkle approximately half of the mozzarella.
Add sautéed mushrooms.
Distribute the spinach.
Add Parmesan.
Add the remaining mozzarella.
Sprinkle oregano, black pepper, and chili flakes.
Brush the crust edge with garlic butter.
For the appearance in your photo, use generous mushroom slices and let some of them remain visible rather than completely covering them with cheese.
- Bake
Bake on a preheated stone, steel, or very hot baking tray for approximately:
240–260°C / 465–500°F: 10–16 minutes
The pizza is ready when:
The crust is deep golden brown.
The cheese is completely melted.
Some cheese has developed browned spots.
The bottom is crisp and cooked through.
For an especially browned top, use the broiler/grill for the final 1–2 minutes, watching it closely.
- Finish
Immediately after removing it from the oven:
Brush the crust with remaining garlic butter.
Add fresh parsley.
Add freshly cracked black pepper.
Add chili flakes if desired.
Drizzle with a little extra-virgin olive oil.
Rest for 2–3 minutes, then slice.
Best Cheese Combination
For a flavor close to the picture:
70% mozzarella + 20% Parmesan + 10% cream cheese/ricotta
Mozzarella provides the stretchy texture, Parmesan gives salty/nutty flavor, and ricotta or cream cheese makes the topping richer.
For a stronger version, substitute part of the mozzarella with provolone, fontina, or a little smoked mozzarella.
Vegetarian Version
The recipe shown is naturally vegetarian if the cheeses used contain no animal-derived rennet.
For a completely vegetarian-friendly version, check the cheese label for vegetarian/microbial rennet.
Nut Information / Allergen Information
Does this recipe contain nuts?
No. The basic recipe contains no peanuts or tree nuts.
However, Parmesan can have a naturally nutty flavor—that does not mean it contains nuts.
Potential allergens
The recipe may contain:
Wheat/gluten: flour
Milk/dairy: mozzarella, Parmesan, butter, cream cheese/ricotta
Soy: possible in some commercial cheese or processed ingredients
Nuts: not inherently present, but cross-contact is possible with packaged ingredients
If you have a serious allergy, check the labels of your flour, cheese, butter, and seasonings for “may contain” or shared-facility warnings.
Nut-free alternative
For a strict nut-free pizza, use certified nut-free ingredients and avoid pesto unless you specifically use a nut-free pesto.
Approximate Nutrition
Assuming the recipe makes 6 servings and uses the listed cheese quantities:
Nutrient Approx. per serving
Calories 450–550 kcal
Protein 20–25 g
Carbohydrates 50–60 g
Fat 20–25 g
Saturated fat 9–12 g
Fiber 3–5 g
Sodium 700–1,000 mg
These are estimates, and the actual values vary substantially with the amount/type of cheese, oil, dough thickness, and serving size.
For a lighter pizza, reduce mozzarella to about 180–200 g and use less oil.
Tips for Restaurant-Style Results
- Brown the mushrooms first.
Raw mushrooms placed directly on pizza can release water and leave the topping watery. - Don’t overload the pizza.
A smaller amount of topping produces a crispier crust. - Use very high heat.
Pizza dough benefits enormously from a thoroughly preheated oven. - Drain the spinach.
Excess moisture is one of the biggest causes of soggy pizza. - Grate your own mozzarella.
Freshly grated low-moisture mozzarella generally melts better than some pre-shredded varieties. - Add fresh herbs after baking.
This preserves their flavor and gives the pizza the fresh green appearance shown in the photo.
Q&A
Q: Can I use store-bought pizza dough?
Yes. Use approximately 500–600 g pizza dough for two medium-large pizzas.
Q: Can I make this without yeast?
Yes. Use a quick flatbread/pizza dough made with flour, baking powder, yogurt, salt, and olive oil. The texture will be more bread-like and less chewy.
Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before using.
Q: Which mushrooms work best?
Cremini/baby bella mushrooms are excellent. White button, portobello, oyster, or shiitake mushrooms also work.
Q: Can I add chicken?
Absolutely. Add 150–200 g cooked, seasoned chicken. Don’t put raw chicken directly on the pizza unless you have a reliable way to ensure it reaches a safe internal temperature.
Q: Can I add onions?
Yes. Thinly sliced caramelized or sautéed onions pair particularly well with mushrooms and spinach.
Q: Why is my pizza soggy?
Usually because of wet mushrooms, wet spinach, too much sauce/cheese, insufficient oven heat, or an underheated baking surface.
Q: Can I prepare it ahead?
Yes. Prepare the dough up to 24–48 hours ahead and refrigerate it. The mushroom-spinach mixture can also be prepared about 1–2 days ahead and refrigerated.
Q: Can I freeze it?
Yes. Bake the pizza slightly less than fully done, cool completely, wrap tightly, and freeze. Reheat from frozen in a hot oven until the crust is crisp and the cheese is bubbling.
Q: Can I make it vegan?
Yes. Use a vegan pizza dough, plant-based mozzarella, vegan Parmesan, and olive oil instead of butter.
Q: How do I get the dark, crispy crust shown in the picture?
Use a very hot oven (240–260°C / 465–500°F), a preheated pizza stone/steel or heavy baking tray, and a relatively thin dough. Finish briefly under the broiler/grill for additional browning.
Q: What sauce should I use?
The pictured pizza appears to be closer to a white/garlic pizza than a traditional red-sauce pizza. You can omit tomato sauce entirely. For a white sauce, mix 3 tbsp cream cheese or ricotta + 1 tbsp milk + garlic + black pepper and spread it very thinly.
Q: What can I serve with it?
A simple green salad, roasted vegetables, garlic bread, or a tomato-cucumber salad makes a good accompaniment.
Q: Is it suitable for children?
Yes, assuming there are no relevant allergies. Reduce chili flakes and black pepper for young children.
Q: Is this recipe gluten-free?
Not as written. Use a certified gluten-free pizza flour/blend and verify all other packaged ingredients if gluten avoidance is medically necessary.
