Mushroom Pizza Recipe: Classic Italian Pizza Funghi with Perfect Wine Pairings

There’s something magical about pizza—especially when it’s topped with earthy mushrooms, melted mozzarella, and a vibrant tomato sauce. Mushroom pizza (or Pizza Funghi, as it’s known in Italy) is a favorite for both its simplicity and its depth of flavor. Whether you’re a home cook looking to impress, a food enthusiast craving authentic Italian fare, or a wine lover searching for the perfect pairing, this classic mushroom pizza recipe is a must-try. Pair it with a glass of Pinot Noir or Chianti, and you’ve got a meal that’s satisfying, sophisticated, and perfectly suited for the American table.

About This Dish: Pizza Funghi

Pizza Funghi is a traditional Italian pizza that puts mushrooms front and center. The name “funghi” simply means “mushrooms” in Italian, and this vegetarian-friendly pie is a staple in pizzerias across Italy and beyond. What makes this pizza special is its balance of textures and flavors: the chew of a well-made crust, the umami richness of sautéed mushrooms, the creamy melt of fresh mozzarella, and the bright acidity of tomato sauce. It’s a dish that’s both rustic and refined, and it pairs beautifully with a wide range of wines—making it a fantastic choice for your next dinner party or cozy night in.

While mushroom pizza is popular in the United States, many American versions pile on too many toppings or use processed cheese. The Italian approach is more restrained, letting the quality of each ingredient shine. This recipe stays true to that philosophy, focusing on fresh, high-quality components and simple techniques that deliver big flavor.

Key Ingredients & Their Role

Dough: The foundation of any great pizza is the dough. A mix of all-purpose flour, instant yeast, salt, olive oil, and warm water creates a crust that’s crisp on the outside, tender and chewy inside. Letting the dough rise develops flavor and texture, so don’t skip this step.

Tomato Sauce: Canned crushed tomatoes, seasoned with salt, pepper, and fresh basil, make a vibrant, quick sauce that’s full of bright acidity—a perfect counterpoint to the earthy mushrooms.

Mushrooms: Button mushrooms are classic, but you can experiment with cremini, shiitake, or even wild mushrooms for deeper flavor. Slicing them thinly and pre-cooking them (just until tender) helps concentrate their flavor and removes excess moisture, preventing a soggy crust.

Cheese: Fresh mozzarella is creamy and mild, letting the mushrooms take center stage. A sprinkle of Parmigiano-Reggiano adds a salty, nutty finish. For a twist, try adding a bit of Taleggio or goat cheese for extra tang.

Olive Oil: A drizzle of extra virgin olive oil at the end brings richness and ties all the flavors together.

Recipe

Ingredients:

2 1/4 cups All-purpose flour
1 tsp Instant yeast
1 tsp Salt
2 tbsp Olive oil
3/4 cup Warm water
1 1/4 cups Canned crushed tomatoes (high quality)
6 leaves Fresh basil leaves
1/2 tsp Salt (for sauce)
1/4 tsp Ground black pepper
12 oz Mozzarella cheese (fresh)
8 oz Button mushrooms
2 tbsp Parmigiano-Reggiano (grated)
1 tbsp Extra virgin olive oil (for drizzling)

Instructions:

Prepare the dough: Mix the flour, instant yeast, and salt in a large bowl. Add olive oil and warm water, combining until a dough forms. Knead for 8-10 minutes on a floured surface until smooth and elastic. Place in a lightly oiled bowl, cover with a damp towel, and let rise for 1 hour until doubled in size.
Make the tomato sauce: In a small bowl, mix crushed tomatoes with salt, black pepper, and finely chopped basil leaves. Set aside.
Prepare the toppings: Clean and thinly slice button mushrooms. Slice the fresh mozzarella into 1/4-inch-thick pieces and pat dry with a paper towel to remove excess moisture.
Preheat the oven to 500°F (260°C) and place a pizza stone or baking tray in the middle of the oven to heat up.
Roll out the dough: Once risen, punch down the dough and roll it out on a floured surface into a 12-inch circle (or divide into two smaller pies). Transfer the dough onto a parchment paper-lined pizza peel or a flat baking sheet.
Assemble the pizza: Spread an even layer of the prepared tomato sauce on the dough, leaving a small border for the crust. Scatter the fresh mozzarella slices over the sauce, followed by the sliced mushrooms.
Bake the pizza: Slide the pizza (with the parchment paper) onto the hot pizza stone or baking tray. Bake for 7-10 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.
Garnish and serve: Remove the pizza from the oven, sprinkle with grated Parmigiano-Reggiano, and drizzle with extra virgin olive oil. Slice and serve immediately.

Nutrition Facts (per serving):

Calories: 310 kcal
Protein: 14.0g
Fat: 16.0g
Carbohydrates: 42.0g
Salt: 1.8g

Dietary Information: Contains gluten, Contains dairy, Nut-free

Perfect Wine Pairings

A great mushroom pizza deserves an equally great wine. The earthy, umami-rich flavors of the mushrooms, the creamy cheese, and the bright tomato sauce call for wines with good acidity, moderate tannins, and earthy or fruity notes. Here’s how to find the perfect match at your local wine shop or grocery store:

Why These Wines Work

Acidity: Cuts through the richness of the cheese and complements the tomato sauce.
Earthiness: Echoes the savory depth of the mushrooms.
Fruitiness: Balances the umami and adds a layer of complexity.

Top Wine Recommendations

Pinot Noir (California, Oregon): Pinot Noir’s bright red fruit, earthy undertones, and silky tannins make it a classic pairing for mushroom dishes. Look for bottles from California’s Sonoma Coast or Oregon’s Willamette Valley—both widely available at Total Wine, Trader Joe’s, and BevMo in the $15–$30 range. These wines have enough acidity to refresh your palate between bites.

Chianti (Tuscany, Italy): Chianti, with its cherry and herbal notes, firm acidity, and subtle earthiness, is a natural partner for tomato-based pizzas. It’s easy to find at most wine shops and is typically priced between $15 and $25.

Grenache/Garnacha (Spain, California): Grenache (or Garnacha) offers ripe red fruit, spice, and a touch of earth—perfect for mushroom pizza. Spanish Garnacha is widely available and budget-friendly, while California Grenache blends (often from Paso Robles) offer a New World twist.

Barbera (Piedmont, Italy): Barbera’s high acidity, low tannins, and juicy red fruit make it a versatile match for pizza. Look for Barbera d’Alba or Barbera d’Asti at your local wine shop.

Shopping Tips

Total Wine, Trader Joe’s, BevMo: These retailers offer a wide selection of the above wines in the $15–$30 range.
Ask for Help: Don’t hesitate to ask staff for recommendations—most are happy to guide you to the best value bottles.
Explore Local Shops: Many independent wine shops carry interesting small-production wines that can elevate your pairing.

For more personalized wine pairing suggestions, try the Vinomat app—it’s a handy tool for discovering which wines will make your mushroom pizza sing.

Cooking Tips & Techniques

Pre-cook Your Mushrooms: Sauté sliced mushrooms in a little olive oil until tender and any excess moisture has evaporated. This step deepens their flavor and prevents a soggy crust.

Use Fresh Mozzarella: Fresh mozzarella has a higher moisture content than low-moisture (block) mozzarella, so pat it dry before using to avoid excess liquid on your pizza.

Don’t Overload Toppings: A light hand with toppings ensures a crispy crust and balanced flavors. Let the mushrooms be the star.

Bake Hot and Fast: A very hot oven (500°F/260°C) and a preheated pizza stone or baking tray will give you a crisp, blistered crust.

Let Dough Rest: Allowing the dough to rise for a full hour develops flavor and texture—don’t rush this step.

Finish with Quality Olive Oil: A drizzle of extra virgin olive oil just before serving adds richness and ties everything together.

Serving Suggestions

Serve your mushroom pizza straight from the oven, sliced into wedges. Pair it with a simple green salad dressed with lemon and olive oil for a complete meal. For a casual gathering, set out a few bottles of the recommended wines and let guests pour their own. If you’re feeling adventurous, offer a cheese board with a mix of Italian and local cheeses as a starter.

For a true Italian experience, enjoy your pizza with a glass of wine and good company. The combination of earthy mushrooms, creamy cheese, and a crisp, yeasty crust is hard to beat—especially when paired with the right wine.

Conclusion

Mushroom pizza—Pizza Funghi—is a celebration of simple, quality ingredients and bold, satisfying flavors. Whether you’re cooking for a weeknight dinner or a weekend gathering, this recipe delivers restaurant-quality results at home. And with the right wine pairing, you can turn an ordinary meal into something extraordinary.

Ready to explore more perfect food and wine matches? Download Vinomat and discover your next favorite pairing. Happy cooking, and cheers to great pizza and even better wine!