Roasted Garlic and Shiitake Mushroom Pizza Recipe

By: Hannah Lee Leidy
Photo by Lauren Stonestreet

Enjoy this flavorful mushroom pizza from Chef Dale Hawkins of Fish Hawk Acres. The best part is the pizza dough. It can be made in 5 minutes and put away in the fridge for about 3 to 4 weeks. The older it is, the better the taste. It will take on a little sour flavor after hanging out in the back of the fridge and it’s easier to roll when the dough is cold.

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Serves 6 to 8

    Pizza Dough
  • 6½ cups flour
  • 1½ tablespoons yeast
  • 1 tablespoon sea salt
  • 1 tablespoon sugar
  • 2¾ cups lukewarm water
  • ¼ cup extra virgin olive oil
  • Pizza Toppings
  • ¼ cup fresh basil leaves, roughly chopped
  • 1 bulb roasted garlic
  • ½ pound shiitake mushrooms, sliced and sautéed in extra virgin olive oil
  • Extra virgin olive oil
  • 2 ounces pecorino cheese, finely grated
  • 4 ounces fresh mozzarella cheese, grated
  • 2 ounces chevre, crumbled
  • Sea salt
  • Freshly ground black pepper

Make the pizza dough:

  1. Measure all dry ingredients and mix together in a large bowl until well combined.
  2. Add wet ingredients and blend with heavy spoon until combined. Do not worry about kneading. Split dough in half and place in 2-gallon ziplock bags in the fridge until ready to use.

Make the pizza toppings:

  1. Preheat oven to 550 degrees with a pizza stone in the bottom ⅓ of the oven.
  2. Remove a 6-ounce piece of dough from the refrigerator and form it into a ball. Roll the ball out into a ⅛-inch-thick round about 12 inches in diameter. Place on a pizza peel with parchment paper.
  3. Sprinkle dough with basil, roasted garlic cloves, and shiitake mushrooms. Drizzle with olive oil and top with three cheeses. Salt and pepper to taste.
  4. Slide onto preheated pizza stone and bake for 8 to 10 minutes. Let pizza cool slightly before cutting.
  • Recipe by Chef Dale Hawkins of Fish Hawk Acres, Rock Cave, West Virginia

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