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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.

close up photo of Balsamic Mushroom Fontina Pizza

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.

prep photo of pizza dough

dough before rolling 

Balsamic Mushroom Fontina Pizza before going into the oven

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.

Super Simple.

side angled close up photo of Balsamic Mushroom Fontina Pizza

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.

pizza slice with bite taken out

My Suggestion?

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!

single pizza slice

Looking for more family pizza night suggestions, try these:

Easy Sheet Pan Tomato Herb Pizza

Artichoke Pesto and Burrata Pizza with Lemony Arugula

Shredded Brussels Sprout and Bacon Pizza

Pesto Potato and Burrata Pizza

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

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
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.

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Ingredients

Pizza Dough

Mushroom Pizza

US Customary - Metric

Instructions

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.

Pizza!

  • 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! 

Notes

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. 
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(This post is sponsored by Fleischmann’s®. Thank you for supporting the brands that keep HBH cooking!)

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Comments

    1. Hey Ali,
      I only provide the estimated calorie count. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Jen,
      The dough will make enough for 2 pizzas. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  4. 5 stars
    One of the best “gourmet” pizzas I’ve ever eaten…let alone made. The flavors or balsamic, blue cheese, shallot, fontina…it’s all exquisite together. Teighan has a great sense of flavor combinations…this is no exception. Excellent pizza even with a store crust…but next time, we’re making the crust too.

    Reply

    1. Hey Doug,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

      Reply

  5. 5 stars
    Hi, I made this pizza tonight. The flavors were amazing, but my crust never gets crispy in the middle of the pie, what am I doing wrong? I used a pizza stone and had the oven on 550.. still not crispy? any tips?? Thanks for another great recipe

    Reply

    1. Hey Jen,
      I am so so glad that you liked the recipe, thanks a lot for making it! So sorry to hear about your crust. I like to put my baking sheet on top of my pizza stone, I find this gives the best crisp to the crust. Happy Friday:) xTieghan

      Reply

  6. What an excellent recipe!! My wife and I decided to make a few of your recipes this week (Wonton Soup, this pizza and 30 min curry) and everything was great!

    For the pizza, I ended up using a white balsamic with the mushrooms and made a strawberry balsamic reduction to drizzle over the pizza instead of truffle oil (basically because I couldn’t find truffle oil), but I think the sweetness offset the bold savory flavors nicely.

    Reply

  7. 5 stars
    Another great recipe! Fleischamans is a game changer and I now want to make my own pizzas. Recipe was delicious and easy. I forgot to buy ricotta cheese but it taseted awesome without it. I also did not use all of the mushrooms as I think it could have been a lil too much. This recipe is now in my rotation!

    Reply

  8. We made this last night and I found the uncooked mushrooms released far too much moisture along with the balsamic and ricotta, making the crust pretty soggy. In the future I’ll probably cook down the mushrooms and shallots before assembling the pizza, but otherwise this was perfect! Love the flavors!

    Reply

  9. 5 stars
    Bought pizza dough at a favorite pizza spot because short on time. Delicious! Everyone loved it & was much easier to make than it looks especially with buying the dough. Will definitely make again!

    Reply

  10. 3 stars
    I made the dough several times – easy and tasty. But my dough is always super sticky. Should I add more flour above the 3 cups in the recipe? Thanks!

    Reply

    1. Hey there,
      I am so glad you have been enjoying the recipe! You can always add more flour as you are rolling out the dough. I hope this helps for next time! xTieghan

      Reply

  11. Hi Tieghan! I don’t have any ricotta, would it be ok if I used mozzarella instead, or does the pizza need that moisture from the ricotta? Thanks!

    Reply

    1. Hey Jasmin,
      Mozzarella would be totally fine to use, mascarpone would also be great! I hope you love the recipe:) xTieghan

      Reply

  12. Hi, Tieghan –
    I made this pizza and it is delicious! I used a store-bought very thin pizza crust. Next time (say, tomorrow) I will use a thicker crust or make your dough. My sister and two nieces are HBH fans and we always let the others know when we try an HBH recipe.
    Thanks, Carey

    Reply

    1. Hey Carey,
      I am thrilled that you liked the recipe, thanks so much for giving it a go! Have an awesome week:) xTieghan

      Reply

  13. Planning to make this and the Brussel’s sprout/bacon pizzas tonight. Does your dough recipe make one or two pies? I also just got a new pizza stone. Should I oil it before putting in the oven to heat?

    Reply

    1. Hey Erin,
      The dough will make one pie, I would not oil the pizza stone. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  14. 4 stars
    This pizza was so easy to make and really delicious. I wish the crust on the bottom got crispier but I think I should have made it on the pizza stone instead of on a pan on-top of the stone. I didn’t have truffle oil so I drizzled it with Mikes Hot Honey. Really flavorful!

    Reply

    1. Hey Hailey,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

      Reply

  15. Does this dough roll out easily and stay rolled out? Sadly, I gave up on making pizza at home years ago because I couldn’t get any store bought pizza to stay rolled out…it would always contract…and I don’t have the patience or skill to do that throw/stretch thing in the air that pizza makers do.

    Thanks for sharing this recipe that looks so yum!

    Reply