mushroom gruyere thin crust pizza
Here's a mouthwatering recipe for a Homemade Mushroom Gruyere Herb Thin-Crust Pizza that's so irresistible, you'll be dreaming about it all day. Imagine biting into a crisp, golden thin crust topped with earthy mushrooms, melting gruyere cheese, and a fragrant medley of fresh herbs—all made with healthy, high-quality ingredients. The best part? It’s super easy to whip up at home, with a gluten-free option available for those who need it.
Category
entree
Servings
4
Prep Time
15 minutes
Cook Time
10-12 minutes
For the mushrooms, try quickly sautéing them in a hot pan with a pinch of salt for 2-3 minutes before adding them to the pizza. This not only intensifies their earthy flavor but also helps reduce excess moisture, ensuring your thin crust stays crispy.
Ingredients
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2 1/2 cups all-purpose flour
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(For gluten-free, use 2 1/2 cups gluten-free all-purpose flour blend. If your blend doesn’t contain xanthan gum, add 1 tsp.)
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1 tsp sugar
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1 tsp kosher salt
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1 tsp active dry yeast
- 3/4 cup warm water (about 110°F)
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2 tbsp extra virgin olive oil
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2 cups mushrooms, sliced (cremini, white button, or a mix)
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1 1/2 cups grated Gruyere cheese
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(Optional: 1/2 cup grated mozzarella cheese for extra meltiness)
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2 garlic cloves, minced
- 1/4 cup fresh herbs, chopped (a mix of basil, thyme, and rosemary works great)
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(basil)
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(thyme)
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(rosemary)
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Salt and fresh ground pepper, to taste (peppercorns)
- 2 tbsp olive oil (divided)
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(Optional: 1/2 cup light tomato or pizza sauce; or simply brush the crust with olive oil for a cleaner flavor)
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Baking Steel for pizza and bread
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Perforated Pizza Pan peel with handle
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Bamboo Pizza Board for Cutting, Serving
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Classic Pizza Wheel
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Silicone Baking Mat
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Fresh Herb Keeper
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Silicone Baking Mat
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Stackable Pizza Dough Containers
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Pizza Oven Wood
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Pizza Stone Scraper
for the dough (traditional or gluten-free option):
For the Toppings:
Add-Ons to Enhance your Homemade Pizza Experience!
Directions
- Make the Dough:
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy. In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil.Knead the dough on a lightly floured surface until smooth and elastic (about 5–7 minutes). For gluten-free dough, follow your flour blend’s instructions for best results. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour or until doubled in size.
Preheat the Oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
Shape the Pizza: On a lightly floured surface, roll out the dough into a thin, 12-inch round. Transfer it to a parchment-lined baking sheet or a preheated pizza stone.
Assemble the Toppings: Optional Sauce: Spread a thin layer of pizza sauce over the dough, or simply brush the crust lightly with olive oil.In a bowl, toss the sliced mushrooms with minced garlic, 1 tbsp olive oil, a pinch of salt, and pepper. Evenly spread the mushrooms over the crust.Sprinkle the grated Gruyere (and mozzarella, if using) evenly over the mushrooms.Scatter the chopped fresh herbs over the cheese.
Bake in the preheated oven for 10-12 minutes, or until the crust is crispy and the cheese is bubbly and slightly golden.
Finish and Serve: Remove the pizza from the oven, drizzle with a little extra olive oil if desired, and garnish with a few more fresh herbs. Let it cool for a couple of minutes before slicing. Serve warm and enjoy!