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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.
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.
Super Simple.
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.
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!
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
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.
Ingredients
Pizza Dough
- 2 cups all-purpose flour
- 1 packet Fleischmann’s® Rapid Rise Yeast
- 1 teaspoon kosher salt
- 2/3 cup room temperature beer (or warm water)
- 1 tablespoon extra virgin olive oil
Mushroom Pizza
- 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
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.
(This post is sponsored by Fleischmann’s®. Thank you for supporting the brands that keep HBH cooking!)
Can you use dried thyme instead of fresh? And if so, how much? I made this once before and forgot the thyme. It was still delicious!!!!
Hi Denise,
Happy Sunday!!😃🍊 I appreciate you making this recipe and your comment, so glad to hear it was delish! Sure, you usually just want to cut the dried herbs in half from fresh herb measurements! xx
One of my husband’s FAVORITE pizzas. I was so surprised that he liked it the first time we made it since it didn’t have any meat.
Hey Mallory,
Awesome!! Thanks so much for giving this dish a try and your comment, I love to hear it was a hit! 😊
A great blend of flavors. I swapped out the blue cheese in favor of goat cheese. The mushrooms gave off a lot of water, but luckily it didn’t affect the crust when right out of the oven. The leftovers, however, were complete mush. Next time I will cook the mushrooms first to cut down on the excess moisture.
Hey Djienne,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! Sorry to hear about the leftovers! xx
Could you double this and put it on a sheet pan in rectangular form?
Hey Michelle,
Sure, I bet that would work well for you! Let me know if you give this recipe a try, I hope it’s delish! xT
We love this pizza so much I choose it every time when searching through all your wonderful pizza recipes. We also love the roasted mushroom kale pizza, but this is the one we crave. Thank You
Hey Vicky,
Wonderful!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend! 🏈
Looking forward to trying this this weekend! I’ve always roasted mushrooms before putting them on pizza – do these get watery at all when baking?
Hey Allison,
I haven’t had issues with that, but you could totally roast them first! Let me know if you give this recipe a try, I hope you love it! xx
This pizza is amazing. Loved the combination of mushrooms, all the cheese, and figs (yes I used fresh figs!). I’d recommend actually using the entire dough and lowering the temp (220C is more than enough), since it came out pretty dry. If you can’t find ricotta anywhere (I know, weird right? I love Poland) you can use softened cream cheese.
Hi there,
Amazing!! Thanks a lot for trying this recipe and sharing your feedback, I love to hear that it was tasty for you! xT
It’s a go to in our house! We use any leftover mushrooms with pepperoni on another pizza or in a breakfast scramble the next morning. So good!
Hi Andy,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! xT
No matter how many pizza base recipes I make – I keep coming back to this one, it is so crispy, tasty and ridiculously easy to make. Absolutely love it. Need to try this recipe for pizza topping too! Looks incredible.
Hey Megan,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
yesss this dough is amazing and there is almost no hands-on work
One of my husband’s favorite pizzas to date (and he’s a meat guy)!
Hey Mallory,
Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)
Did you use white or black truffle oil!?
Hi Sharon,
I used a white truffle oil:) Let me know if you give this recipe a try, I hope you love it! xTieghan
can you add shaved truffles
Hey Kira,
Sure, that would be yummy! Let me know if you give the recipe a try, I hope you love it! xx
First of all – this pizza crust is legit. I typically make my own using my sourdough starter but this is so much more simple and just as yummy.
Secondly – the mix of mushrooms, shallots, ricotta and fig is beautiful. You can truly taste all the elements and they get along great.
This is a for sure make again meal. Easy, delicious and healthy (as healthy as pizza gets).
Hi Kristen,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan
not that healthy, there is A LOT of cheese lol. If you put regular tomato sauce on the bottom, its definitely healthier.
Hi, instead of using the rapid rise, could I use active dry yeast and if so how much should I use?
Hi Scott,
Yes, that will work for you, you will want to mix the yeast with the warm beer or water first to allow it to activate. 1 packet will be great to use. I hope you love the recipe, let me know if you give it a try!! xTieghan
Thanks for this amazing recipe, Tieghan! There are only two of us; is there a way to scale down the dough and only make half of it?
Hey Colette,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! You bet, just cut the recipe in half or reduce your serving size to 2 and the ingredients will adjust for you. xxT