This white pizza offers an enticing blend of mushrooms, mozzarella and goat cheese over a creamy garlic sauce on a crisp crust. Fresh basil and thyme add herbal brightness, making each bite balanced and truly unforgettable. A refined take on white pizza, it unites creamy, savory and earthy elements perfectly.

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I’ve been experimenting in the kitchen and i recently came up with a recipe for the best mushroom pizza with white sauce and herbs. This recipe is all about fresh flavors and its nutritional value is pretty impressive.

I start with 1 lb pizza dough for a perfect 12-inch crust and layer on 2 cups fresh mushrooms, sliced just right, then drizzle 2 tablespoons olive oil and add 2 cloves minced garlic for that extra punch. The white sauce, made with 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, and 1 cup whole milk, is a rich base that’s low in processed sugars.

I top it off with 1 cup shredded mozzarella and 4 oz crumbled goat cheese. I also mix in a handful of roughly torn fresh basil leaves and some fresh thyme leaves collected from about 2 sprigs to complete the meal.

This pizza is a twist on classic white pizza and a great option if your into Mushroom Pizza Recipes or Meal Prep Plans for a filling meal.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I like how the white sauce is so creamy and made fresh right on the stove. Even though it takes an extra step, it makes the whole pizza taste rich and homemade, and it feels really satisfying even if I mess it a little sometimes.

Second, the mix of cheeses is just awesome. The mozzarella and goat cheese work together to create a nice tangy flavor that isn’t overly complicated. It’s like having the best of two worlds, and I can always count on it hitting just the right note.

Third, the addition of fresh herbs like basil and thyme gives it a bright finish. It might seem like a small detail but those herbs really bring everything together and make each bite more interesting even if sometimes I forget to sprinkle them evenly.

Lastly, I appreciate that the recipe isn’t too fussy. Although there are a few steps, it’s straightforward enough for me to follow and feel like I created something special. Even if I make a mistake every now and then, it always turns out delicious enough to share with friends and family.

Ingredients

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Pizza dough is packed with carbohydrates, giving you energy and a perfect, chewy base for the pizza
Fresh mushrooms provide a good dose of fibre and vitamins while adding an earthy, savory taste
Olive oil brings healthy fats and a rich, smooth flavor that makes every bite tastier
Mozzarella and goat cheese add creamy protein and a tangy twist making the dish extra yummy
Fresh herbs like basil and thyme give an aromatic touch that really lifts the overall flavor

Ingredient Quantities

1 lb pizza dough (enough for a 12-inch base)

2 cups fresh mushrooms, sliced (I like cremini but any fresh ones work)

2 tablespoons olive oil

2 cloves garlic, minced

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup whole milk

1 cup shredded mozzarella cheese

4 oz goat cheese, crumbled

A handful of fresh basil leaves, roughly torn

Fresh thyme leaves from about 2 sprigs

Salt and pepper to taste

How to Make this

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1. Preheat your oven to 450°F and roll out your pizza dough on a lightly floured surface until it forms a 12-inch base.

2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Toss in 2 minced garlic cloves and the 2 cups of sliced mushrooms. Sauté them for about 5 minutes until they’re lightly browned, seasoning with a bit of salt and pepper.

3. While the mushrooms are cooking, melt 2 tablespoons of unsalted butter in a small saucepan over medium heat.

4. Stir in 2 tablespoons all-purpose flour and cook for about 1 minute, stirring constantly so it doesn’t burn.

5. Slowly pour in 1 cup whole milk while whisking continuously. Let the mixture simmer for about 3 minutes until the sauce thickens and then season with salt and pepper.

6. Spread the white sauce evenly over your pizza dough, leaving a small border around the edges.

7. Spoon the cooked mushrooms over the sauce evenly.

8. Sprinkle 1 cup shredded mozzarella cheese and 4 oz crumbled goat cheese over the mushrooms.

9. Bake the pizza in the preheated oven for around 12-15 minutes until the cheese is bubbly and the crust is golden.

10. Once it’s out of the oven, immediately top with a handful of roughly torn fresh basil leaves and the thyme leaves from about 2 sprigs. Let it cool for a couple of minutes before slicing and serving. Enjoy your pizza!

Equipment Needed

1. Youll need an oven to bake the pizza at 450°F.
2. A rolling pin is required for rolling out the pizza dough on a lightly floured surface.
3. A baking sheet or pizza stone is needed to transfer the pizza from work surface to the oven.
4. A large skillet is essential for sautéing the garlic and mushrooms.
5. A spatula or wooden spoon helps stir the ingredients while cooking.
6. A small saucepan is used to melt butter and cook the flour for the white sauce.
7. A whisk is useful for stirring in the milk and ensuring the white sauce thickens evenly.
8. Measuring cups and spoons are needed to accurately measure oil, butter, flour, and milk.
9. A knife and cutting board help with mincing the garlic and slicing the mushrooms.

FAQ

Q: Can I make this pizza ahead of time?

A: Yeah, you can prep a bunch of stuff ahead, like slicing the mushrooms and making the white sauce. Just keep everything separate and assemble right before baking.

Q: Can I use other kinds of mushrooms?

A: Sure thing! I like cremini but button or shiitake mushrooms will work too. Just make sure they're fresh.

Q: What can I swap if I don't have goat cheese?

A: No worries. You can use cream cheese or even a milder feta if thats what you got on hand.

Q: How do I tell if the crust is ready?

A: The crust should come out golden and a bit crispy on the edges. Keep an eye on it during the last few minutes in the oven.

Q: Can I load up extra herbs?

A: Absolutely, if you love those herb vibes, add more basil or thyme. They really amp up the flavor.

The Best Mushroom Pizza With White Sauce And Herbs Recipe Substitutions and Variations

Pizza dough: You can try a gluten free dough mix if you need a change, it’ll work just as good on the base.
Whole milk: If you dont have whole milk, you can mix 2% milk with a little bit of cream for a similar creaminess.
Unsalted butter: Instead of butter, you could use a dollop more olive oil or even margarine if you run out.
Goat cheese: If you can’t find goat cheese, feta is a solid substitute that gives a nice tang to the sauce.

Pro Tips

1. If your dough starts sticking or tearing, dust it lightly with extra flour before rolling it out; letting it rest a bit can make it easier to work with too.
2. When you’re sautéing the mushrooms, try not to crowd the pan so they actually get a nice brown sear instead of just steaming.
3. Keep an eye on your white sauce while whisking in the milk—if it gets too thick, adding a splash more milk slowly can help it stay smooth and creamy.
4. Add the fresh basil and thyme right after you take the pizza out of the oven so they keep their bright color and fresh flavor instead of wilting or burning.

The Best Mushroom Pizza With White Sauce And Herbs Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

283

kcal

Equipment: 1. Youll need an oven to bake the pizza at 450°F.
2. A rolling pin is required for rolling out the pizza dough on a lightly floured surface.
3. A baking sheet or pizza stone is needed to transfer the pizza from work surface to the oven.
4. A large skillet is essential for sautéing the garlic and mushrooms.
5. A spatula or wooden spoon helps stir the ingredients while cooking.
6. A small saucepan is used to melt butter and cook the flour for the white sauce.
7. A whisk is useful for stirring in the milk and ensuring the white sauce thickens evenly.
8. Measuring cups and spoons are needed to accurately measure oil, butter, flour, and milk.
9. A knife and cutting board help with mincing the garlic and slicing the mushrooms.

Ingredients

1 lb pizza dough (enough for a 12-inch base)
2 cups fresh mushrooms, sliced (I like cremini but any fresh ones work)
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup shredded mozzarella cheese
4 oz goat cheese, crumbled
A handful of fresh basil leaves, roughly torn
Fresh thyme leaves from about 2 sprigs
Salt and pepper to taste

Directions

Preheat your oven to 450°F and roll out your pizza dough on a lightly floured surface until it forms a 12-inch base.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Toss in 2 minced garlic cloves and the 2 cups of sliced mushrooms. Sauté them for about 5 minutes until they're lightly browned, seasoning with a bit of salt and pepper.
While the mushrooms are cooking, melt 2 tablespoons of unsalted butter in a small saucepan over medium heat.
Stir in 2 tablespoons all-purpose flour and cook for about 1 minute, stirring constantly so it doesn’t burn.
Slowly pour in 1 cup whole milk while whisking continuously. Let the mixture simmer for about 3 minutes until the sauce thickens and then season with salt and pepper.
Spread the white sauce evenly over your pizza dough, leaving a small border around the edges.
Spoon the cooked mushrooms over the sauce evenly.
Sprinkle 1 cup shredded mozzarella cheese and 4 oz crumbled goat cheese over the mushrooms.
Bake the pizza in the preheated oven for around 12-15 minutes until the cheese is bubbly and the crust is golden.
Once it’s out of the oven, immediately top with a handful of roughly torn fresh basil leaves and the thyme leaves from about 2 sprigs. Let it cool for a couple of minutes before slicing and serving. Enjoy your pizza!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.