One more game day recipe for you, and this rosemary & mushroom pizza will please herbivores and carnivores alike.
I’m not sure when I became such a pizza lover, but something in the last five years flipped a switch and it’s become one of my favorite go-tos. I was never a big fan of deep dish when I lived in Chicago, but Detroit style pizza may have been my gateway drug back into the good stuff. When I moved here almost seven (!) years ago, my Friday night tradition was stopping by Blaze to choose my own adventure on my way home from the grocery store until it sadly closed last year. I still haven’t found a suitable replacement but search on I shall.
This particular flavor concoction I’m stealing from a local establishment. A few of us went out for some pizzas and after some slice-swapping all around, this was the clear winner. Even for me, who usually likes minimal veg and chunky sausage on my pies. The secret to brining the earthy mushrooms and rosemary together? A drizzle of maple syrup.
Seriously, it’s the game changer. And perfect for the meat-free Fridays some of us have going on.
What ingredients do I need to make rosemary & mushroom pizza?
- pizza crust – I used Whole Food’s ready- made refrigerated dough because I have had mixed success making my own. I typically use a naan variety but wanted something more traditional for the one. You can also go to your favorite ‘za place and pick up some of their raw goods – seriously!
- béchamel sauce– with milk, flour, garlic and parmesan to make the white, not red, pizza sauce. I used this recipe as a base.
- sliced baby bella mushrooms
- fresh rosemary
- maple syrup, Michigan grade A
- mozzarella, for all the extra cheesiness
Wait, what’s a white pizza sauce?
If you’ve never had white pizza sauce, you’re MISSING OUT. I actually prefer white to red sauce, and while there are some out there that are more alfredo-y, this is a classic béchamel (butter, flour, milk) with the addition of garlic and parmesan. Chef’s kiss.
The whole thing comes together in less time than it takes to order take out. So let’s get to it!
Rosemary & Mushroom Pizza
Ingredients
- 1 raw ready made pizza crust
For the sauce
- 1 TB unsalted butter
- 1 TB all-purpose flour
- ½ cup 2% or whole milk
- ¼ cup grated parmesan cheese
- 2 cloves garlic, grated
- pinch salt
- pinch coarse ground black pepper
For the rest
- 2 cups mozzarella cheese grated, as you prefer
- 1 cup sliced mushrooms
- 2 sprigs fresh rosemary
- ¼ cup maple syrup to drizzle
Instructions
- First, make the sauce. Melt the butter in a small saucepan over medium heat. Add the flour and whisk to blend and cook the flour, about 1 minute. Add the garlic.
- Add the milk and whisk constantly until smooth and the flour lumps are gone. Add the salt and pepper and stir in the parmesan cheese. Whisk for thirty seconds and remove from heat. Transfer to a small bowl and set aside to cool slightly before using (you can also make the sauce ahead of time).
- Preheat the oven to 425F. If you have a pizza stone, place in the oven to preheat.
- On a flour dusted surface, roll out the pizza dough into a 12" round pizza. Place on the pizza stone or a large cookie sheet. Poke the center of the dough with a fork all the way around, leaving room for the crust.
- Bake the crust for 7 minutes to allow it to partially cook.
- Remove the crust from the oven and spread the cooled sauce over it. Sprinkle with the mozzarella cheese. Distribute the mushroom around the pizza evenly, followed by the fresh rosemary.
- Bake the pizza for 12-15 minutes until the crust has cooked through and the pizza is golden brown. Remove from the oven and allow to cool for five minutes before cutting into 8 pieces.
- Serve with a drizzle of maple syrup.
