This easy and delicious Balsamic Mushroom Fontina Pizza is my favorite vegetarian pizza. Homemade pizza dough topped with jammy fig preserves, balsamic mushrooms, and ricotta cheese. All baked in a super hot oven until the cheese is melty and bubbly, the mushrooms roasted, and the crust turns golden and perfect. As soon as the pizza comes out of the oven, top it with fresh thyme and a drizzle of white truffle oil. Slice, eat, and ENJOY. Trust me, every last bite of this pizza is delicious and will leave everyone in the family wanting more.
These last two months have been filled with indulgent holiday recipes. Now that the excess has subsided I’m left craving easy vegetable-filled dinners that the whole family will love. Because after the holidays it’s always nice to focus on some vegetable-heavy dinners…but of course, without sacrificing the flavor.
Enter this simple mushroom pizza that takes no time to prepare. It’s the perfect healthy January recipe that feels satisfying, but yet is still chock-full of vegetables.
This is my January pizza of choice!
Pizza is one of my favorite meals to make for the family, especially on colder winter nights. And it’s so easy to make using Fleischmann’s® Rapid Rise Yeast, which I’ve stocked for easy bread recipes, pizza dough, and of course, my favorite cinnamon rolls for Sunday morning.
Using Fleischmann’s® Rapid Rise Yeast really takes the fear (and time) out of baking bread and yeasted doughs at home. I know cooking and baking with yeast can be a little intimidating. But it’s recipes like this pizza that demonstrate just how easy using yeast can be.
dough before rolling
To make the dough…
Are you ready for this? It’s so simple.
Just mix flour with Fleischmann’s® Rapid Rise Yeast, add room temperature beer (my secret ingredient), and olive oil. Mix, let the dough rest one hour, and you’re done. You now have homemade pizza dough that requires so little effort and is so much better than any store-bought dough.
The beer creates a nice, soft, extra-crusty no-knead pizza dough. If you don’t like to cook with beer, you can simply use an equal amount of warm water.
What’s fun about this pizza dough is that you really can’t mess it up. It’s so easy to make, really anyone can do it. You don’t even need a fancy stand mixer…just a bowl and a spoon, that’s it.
Now on to the assembly.
I kept this pizza simple, using my favorite pizza topping – mushrooms!
Here’s how this goes. First, preheat the oven and roll out the prepared dough.
You need to cook this pizza at a high heat temp, so start preheating your oven to five hundred degrees as soon as you decide you’re making pizza. Ideally one to two hours ahead of time to get it really HOT.
If you’re in a pinch, thirty minutes works too.
Next, simply toss your favorite variety of mushrooms, or a mix of mushrooms, with balsamic vinegar. Massage the vinegar into the mushrooms.
Spread the pizza dough with ricotta cheese and fig preserves. You could also use apple butter, but I love the combination of figs, balsamic vinegar, and mushrooms. Now add the mushrooms, then the fontina cheese. I also used blue cheese, but if your family doesn’t prefer blue cheese, try using crumbled goat cheese. Both are delicious!
Now simply bake in the upper position of your oven (also key), and in less than fifteen minutes you’ll have amazing pizza.
And your kitchen will smell incredible.
Start a family pizza night this January. With so many of us staying close to home during the colder days of the year, it’s nice to have something like a pizza night to look forward to.
You can make the dough while the family prepares the toppings, then everyone can even build their own pizzas. Such a fun way to spend a winter night!
Looking for more family pizza night suggestions, try these:
Lastly, if you make this balsamic mushroom fontina pizza be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Balsamic Mushroom Fontina Pizza
Calories Per Serving: 672 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1/2 pound pizza dough
- 8 ounces mixed mushrooms, torn
- 1 small shallot, finely chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- kosher salt and black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon fig preserves or apple butter
- 1/4 cup whole milk ricotta cheese
- 2 ounces crumbled blue cheese (optional)
- 1/2 cup shaved fontina cheese
- 2 tablespoons fresh thyme leaves
For the Dough
- 1. In a medium bowl, stir together the flour, yeast, and salt. Add the beer and olive. Mix with a wooden spoon until combined. 2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or up to overnight.3. Turn the dough out onto a floured work surface and use as directed in recipe.
- 1. Position the oven rack in the upper 1/3 position. Preheat the oven to 500 degrees F. at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it. Grease a large baking sheet with olive oil.2. In a medium bowl, combine the mushrooms, shallot, olive oil, balsamic vinegar, and a pinch each of crushed red pepper flakes, salt, and pepper. Massage the mushrooms with your hands for 1 minute. 3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.4. Spread the dough with the ricotta and the preserves. Add the mushrooms. Top with crumbled blue cheese, then the shaved fontina. 5. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh thyme and drizzle with truffle oil. ENJOY!
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Perfect Dough: To get the right consistency in your dough, start with your base amount of flour, then add more as needed, 1 tablespoon at a time, until the dough is smooth but not dry. It’s better to have a dough that’s on the slightly sticky side than a dough that’s too dry. It should be a bit loose; it should not feel dense or heavy.
(This post is sponsored by Fleischmann’s®. Thank you for supporting the brands that keep HBH cooking!)