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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

  2. I saw this recipe and started drooling. I didn’t want pizza so I adapted it for a stuffed chicken breast. I layered the ricotta/fig jam mixture with the mushroom mixture then topped with fontina and blue cheese. Prior to stuffing the chicken, I seasoned the outside of the breast with salt, pepper, fresh minced garlic, fresh thyme, and oregano. I baked the chicken on 400 for 30 minutes and it was HEAVENLY! 10/10 recommend!

    Reply

  3. I want to make this pizza for a friend, but she is gluten-free. I have used your pizza dough recipe several times and it is always a hit! Do you think I could switch to King Arthur’s (GF) dough with GF beer?

    Reply

  4. 5 stars
    We make pizza weekly and I was looking for some fresh ideas and came upon this. I love the mushrooms and balsamic with the herbs, cheese, and a bit of fig preserves. With a thin crust, it did get a bit soggy in the middle but that did not detract from the lovely blend of flavors.

    My brother introduced me to your blog and we have been enjoying trying some new recipes. Thanks!

    Reply

    1. Hey Jacqui,
      Whatever you like will work here, I typically go for a Pacifico or Modelo, even pumpkin beer is yummy! I hope you love the recipe, please let me know if you give it a try! xTieghan

      Reply

  6. Great taste but the pizza was very soggy. The mushrooms would have been better if they had been cooked first to eliminate their water.

    Reply

  7. 5 stars
    Oh my!! I made this last night and it was over the top! My husband was so impress by all of the flavors and it was so easy to make. I heated my oven up a good hour or so and I am so surprised by the difference in the crust ( I normally preheat and stick it in the oven when the beeper sounds) big difference. My husband’s only comment was, next time make your own crust. I need to plan ahead for your recipe so it can rest.
    Question- I’m trying to create categories in my recipe box. Pizza, desserts, etc. how can I move the recipes around without saving again?
    Thank you, Susie

    Reply

    1. Hey Susie,
      Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! To create categories, click on a collection name to view the recipes in the collection. To create a new collection click “edit collection” then click “add collection”. You can add and remove recipes from your collection. I hope this helps! Have a great week:) xTieghan

      Reply

  9. 5 stars
    This has become our go-to favorite pizza. First, the crust is so easy and quick to make. I use my Kitchen Aide mixer and it’s a snap. I’m a thin/crispy crust kind of gal and this is perfect. I’ve never been fond of “wild” mushrooms but this recipe has transformed me into a lover of all mushrooms. All of the toppings give it such an amazing flavor of slight sweet, herby, cheesy and fresh.

    Reply

    1. Hey Jo,
      So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan

      Reply

  11. 5 stars
    Gave this recipe a second go, didn’t double up to make twice the amount and damn, this is some seriously easy to make good pizza!

    Reply

    1. Hey there,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

      Reply

  12. This was spectacular! I used a different crust recipe I’d been wanting to try (A “Mellow Mushroom” copycat w/molasses), my own apple butter (2Tbsp), and cremini mushrooms. Everything else was pretty much as is, and I loved it. Thanks for another keeper!

    Reply

  13. 5 stars
    Omg this was SO good. The fig preserve/ricotta with the balsamic mushrooms was a to die for combo! I added caramelized onions and a few thickly sliced zucchini’s and it was splendid. Thanks for sharing!

    Reply

    1. Hey Reece,
      The dough is for two pizzas, was there anything you may have adjusted? Let me know if I can help in anyway! xTieghan

      Reply

  15. 5 stars
    Thanks so much for responding to my question below about using regular yeast! The reply button won’t let me send a response so trying to post again. Just wanted to let you know I followed your suggestion to mix the yeast with 1/4 cup of warm water and honey and…IT WAS THE BEST PIZZA EVER. Most gorgeous, crisp crust and perfect texture. I have tried many other pizza doughs in the past and will never use another one again. Also, the balsamic mushroom topping was a wonderful balance of sweet and tangy. Thank you for a wonderful recipe!! Will surely be a staple at my house 🙂 I hope this freezes well because I will be making a lot of extra portions!

    Reply