Portobello Alfredo Pizza
To skip the post and step-by-step instructions and go straight to recipe, click here.The first time I ever invited over my good friend Emily to hang out one-on-one 6 years ago, we made a mushroom alfredo pizza together, and it’s become a moment we still reference to this day. I recently found myself thinking about that day again, and it made me want to perfect that delicious dish, so here we are!
This pizza has a tender homemade crust, creamy garlicky sauce, and plenty of cheese and savory mushrooms. I hope one of you uses this recipe to make a delicious dish with a good friend as well. Happy baking!
Some Recipe Notes
Can I use this sauce recipe for pasta?
You definitely can, however, it is specifically catered to be a pizza sauce as it is, so I cut down the parmesan cheese and salt since it was going into a dish with lots of extra cheese. If you want to use it for pasta or another dish, I would recommend adding more salt and more cheese to taste.
Can I make this a thin crust or deep dish pizza?
Yes! It just depends on how much you stretch out the dough and the pan that you use. If you want to make it a thin crust, just stretch it out to whatever thinness you’d like, and decrease the baking time, checking it frequently so it doesn’t burn underneath. I haven’t made this as a deep dish pizza before, but I would say to use a greased 9 inch square or round pan to place the dough in, decrease the temperature to about 425 degrees, and bake it for a bit longer so that the thick crust can have time to bake through.
Can I use different mushrooms?
Absolutely! However, since this is a more Italian-themed dish, I would probably go for a white button mushroom, a chanterelle, or a black trumpet mushroom, rather than anything that would be more traditionally in Asian cuisine like enoki or oyster mushrooms. That being said, have fun with it!
Step-By-Step Walk-Through
If you’re feeling confident in your cooking skills and want to skip the walk-through, click here.
Step 1:
Make Dough
Combine a pinch of sugar with ¼ cup warm (not hot) water in a large bowl.
Mix in 1 teaspoon active dry yeast.
Set mixture aside for 5 minutes until yeast has bloomed and surface is foamy.
Stir in 1 tablespoon olive oil, another ¼ cup warm water, 1 cup plus 3 tablespoons all-purpose flour, and ¾ teaspoon salt.
Continue stirring in extra flour about a tablespoon at a time until a shaggy dough forms. A few tablespoons should do it.
Either turn dough onto a floured surface and knead by hand for 8 minutes, or place dough in an electric mixer with a dough hook and allow to knead for 8 minutes on medium speed. If dough is sticking to surface, hands, or bowl, add another sprinkle of flour.
After kneading, transfer it to a lightly oiled medium bowl, turning once so that the surface of the dough is fully oiled.
Cover with plastic wrap and place in a warm place for 1 hour until doubled in size. While it’s rising, move on to step 2.
Step 2:
Make Sauce
Melt 1 ½ tablespoons of salted butter over medium heat in a medium pot.
While butter is melting, mince 3 cloves garlic or measure out 1 ½ tsp. minced garlic.
Add ¾ tablespoon of all-purpose flour and 3 cloves of minced garlic and whisk together.
Turn heat to medium high and whisking every 30 seconds or so, cook mixture until lightly browned and smelling nutty, about 3-5 minutes.
Add 1 cup of whole milk and whisk constantly until the sauce is thickened slightly and beginning to bubble.
Remove from heat and set aside while you grate 1/4 cup parmesan cheese and either chop 2 teaspoons of fresh parsley or measure 1 teaspoon dried parsley.
Also measure out ¼ teaspoon salt and ¼ teaspoon black pepper.
Whisk the salt, pepper, and parsley into the sauce.
Gradually add the parmesan cheese a little at a time, whisking until fully melted after each addition until all the cheese has been added.
Refrigerate sauce until dough is ready.
Step 3:
Prep Toppings
Shred 2 cups of low-moisture mozzarella cheese and grate ½ cup parmesan cheese.
Either chop another 2 teaspoons of fresh parsley or measure 1 teaspoon of dried parsley.
Thinly slice 5 baby portobello (a.k.a. crimini) mushrooms.
Step 4:
Assemble Pizza
Preheat oven to 475 degrees.
Grease a large round baking pan (I like to use butter, but any cooking spray or a little vegetable oil will work).
Once the dough is doubled in size, punch it down with one punch to the middle of the dough to release the air.
Remove dough from the bowl and stretch into a 12-inch circle, placing on the greased baking pan.
Use a fork to poke holes across the surface of the dough to prevent bubbles.
Spread on your desired amount of alfredo sauce (save the leftovers for later).
Sprinkle on your cheeses and sliced mushrooms, then sprinkle on your fresh or dried parsley.
Step 5:
Bake
Bake your pizza for 12-15 minutes until the crust is golden and the cheese is bubbly and browned slightly at the edges.
Portobello Alfredo Pizza
Servings: 4 Time: 90 mins.
Difficulty: 🧡🧡🧡🤍🤍
Ingredients
FOR CRUST:
Pinch of sugar
½ cup warm (not hot) water
1 tsp. active dry yeast
1 TBS. olive oil, plus more for bowl
1 cup + 3 TBS. all-purpose flour, plus more for kneading
¾ tsp. Salt
FOR SAUCE:
1 ½ TBS. salted butter
3 cloves or 1 ½ tsp. minced garlic
¾ TBS. all-purpose flour
1 cup whole milk
¼ cup freshly-grated parmesan cheese
2 tsp. fresh chopped parsley or 1 tsp. dried parsley
¼ tsp. salt
¼ tsp. black pepper
FOR TOPPINGS:
2 cups freshly shredded low-moisture mozzarella cheese
½ cup freshly grated parmesan cheese
5 baby portobello mushrooms (a.k.a. crimini mushrooms), thinly sliced
2 tsp. chopped fresh parsley or 1 tsp. dried parsley
Directions
Step 1: Make Dough
Combine sugar, ¼ cup of the warm water, and the yeast in a large bowl. Set aside for 5 minutes until yeast has bloomed and surface is foamy. Add the remaining water, olive oil, flour, and salt. Continue mixing in flour one tablespoon at a time until a shaggy dough begins to form. Either turn dough onto a floured surface and knead by hand for 8 minutes, or place dough in a stand mixer with a dough hook and allow to knead for 8 minutes on medium speed, adding a sprinkle of extra flour as needed to prevent sticking to surfaces. Place kneaded dough into an oiled medium bowl, turning once to coat in oil. Cover bowl with plastic wrap and place in a warm room for one hour or until doubled in size. While dough is rising, move on to step 2.
Step 2: Make Sauce
Melt butter in a medium pot over medium heat. Whisk in the garlic and flour and turn heat to medium high. Whisking every 30 seconds or so, let the mixture cook until lightly browned and smelling nutty, about 3-5 minutes. Add the milk and whisk constantly, cooking until sauce has slightly thickened and is gently bubbling. Remove from heat and whisk in the salt, pepper, and parsley. Add the parmesan cheese gradually, whisking the cheese in and allowing it to fully melt every time before adding more. Set sauce aside in refrigerator until dough is ready.
Step 3: Prep Toppings
If you haven’t already, prep all of your toppings before your dough is ready to make the assembly process quick and easy.
Step 4: Assemble Pizza
Preheat oven to 475 degrees. Grease a large round pizza pan (I use butter, but any baking spray or a little oil will do). When your dough is ready, punch it once in the center to release air, and turn dough out onto your greased pan, stretching it out to a 12 inch circle. Use a fork to poke holes in the surface of the dough to prevent bubbling. Spread on your desired amount of sauce, then top with your cheeses, mushrooms, and parsley.
Step 5: Bake
Bake your pizza for 12-15 minutes until the crust is lightly golden and the cheese is bubbly and browned a little at the edges.