Sourdough Garlic Mushroom
Earthy mushrooms on tangy sourdough with garlic oil, fontina, and thyme. Sophisticated white pizza.
Recipe by Priya Patel · Published · Updated
Earthy on earthy on earthy. The trick to mushroom pizza is cooking the mushrooms until they squeak — a stage you reach about a minute past 'they look done.' Until you hit it, they're throwing water on your pizza. Past it, they concentrate into something almost meaty. Fontina is mandatory; mozzarella alone is too neutral to stand up to the mushroom funk. The truffle oil is optional but tasteful at a small drizzle — go heavy and it becomes a parody of itself.
Ingredients
Dough
- •4 balls Sourdough pizza dough
Garlic Oil
- •3 tbsp Olive oil
- •4 cloves, thinly sliced Garlic
- •pinch Red pepper flakes
Toppings
- •300g, sliced Mixed mushrooms
- •200g, torn Fontina cheese
- •1 tbsp leaves Fresh thyme
- •30g, grated Parmigiano
- •drizzle Truffle oil — Optional
How to Make Sourdough Garlic Mushroom
Video coming soon
Instructions
- 1
Make garlic oil: warm olive oil with garlic and pepper flakes until fragrant (2-3 min).
- 2
Sauté mushrooms in a dry hot pan until golden and dry (5-7 min).
💡 Don't crowd the pan.
- 3
Stretch dough, brush with garlic oil.
- 4
Top with fontina, mushrooms, and thyme.
- 5
Bake at 880-920°F for 75-90 seconds.
- 6
Finish with parmigiano and optional truffle oil.
Tips
- →Cook mushrooms until ALL moisture is gone
- →The garlic oil replaces sauce — brush generously
- →Sourdough's tang pairs beautifully with earthy mushrooms
Equipment
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