Homemade Pizza with Sautéed Mushrooms and Gorgonzola

There’s something deeply comforting about making pizza from scratch—but this version feels just a little more special. With golden sautéed mushrooms, creamy mozzarella, and crumbled gorgonzola layered over a simple homemade tomato sauce, it’s a cozy, earthy pizza that’s perfect for evenings when you want something a little more indulgent.

I bake this on a regular 30 cm pizza tray in a home oven. The dough is soft and chewy, the mushrooms add umami, and the gorgonzola melts into salty little pockets that balance beautifully with the mozzarella. A final drizzle of olive oil right out of the oven brings it all together.

Golden brown mushroom and gorgonzola pizza just out of the oven with melted cheese and a drizzle of olive oil

Ingredients

For one 30 cm pizza:

For the dough:

• 155 g all-purpose flour

• ½ teaspoon instant dry yeast

• ½ teaspoon sugar

• ½ teaspoon salt

• ½ tablespoon olive oil

• ½ cup warm water (around 40–43°C)

  
  

For the tomato sauce:

• 200 g crushed tomatoes

• 1 tablespoon olive oil

• 1 garlic clove, minced

• 1 teaspoon dried oregano

• Salt and pepper to taste

For the toppings:

• 125 g fresh mozzarella, sliced

• 30–40 g gorgonzola (or other blue cheese), crumbled

• 125 g mushrooms, sliced

• Olive oil for sautéing

• Extra olive oil for drizzling

Instructions

Start by preparing the dough. In a small bowl, combine the warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy. In a larger bowl, mix the flour and salt. Add in the yeast mixture and olive oil, and knead until the dough becomes smooth and elastic—about 10 minutes. Cover and let it rise for 1 hour in a warm place until doubled in size.

While the dough is rising, sauté the mushrooms in a small drizzle of olive oil until golden and softened. Set aside to cool slightly.

For the sauce, heat olive oil in a small pan and add the minced garlic. Sauté for 30 seconds, then stir in the crushed tomatoes, oregano, salt, and pepper. Let it simmer for about 15 minutes until thickened. Remove from heat and allow it to cool.

Preheat your oven to 245°C (475°F), using the conventional setting (not fan-forced). Lightly oil a 30 cm pizza tray or baking sheet. Stretch the dough out to fill the tray.

Spread a thin layer of tomato sauce over the base. Top with sautéed mushrooms, mozzarella slices, and crumbled gorgonzola.

Bake for about 12–15 minutes on the middle rack until the crust is golden and the cheese is bubbling and slightly browned.

Finish with a light drizzle of olive oil just before serving.