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Roasted Mushroom Pizza with Fontina and Scallions

1 12-inch pizza

35 minutes plus heating

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Heating the oven and pizza steel or stone to 550°F takes about an hour. We use this time to roast portobello mushrooms, which we combine with our fontina-Parmesan cream white sauce. The mushrooms also can be prepped up to 24 hours ahead and refrigerated. When shaping the pizza dough, make sure that the edges are thicker than the center so they contain the cream sauce, which becomes runny during baking. For a crisp, well-browned bottom crust. If your oven only goes to 500°F, the pizza will need to bake for an extra two minutes.


12-inch pizza


Don’t undercook the mushrooms. Roasting them until well browned removes moisture that would otherwise make the pizza crust soggy.

35 minutes

plus heating



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Kevin F.
March 4, 2024
So good!
Used a store-bought whole-wheat dough (which was too large but that's another story), and otherwise followed the recipe as written and added some potato slices too. A+, flavor was great, the mushrooms were divine.
Eric A.
June 25, 2023
Question on Dough Portioning in attached Recipe
The pizza dough recipe attached says to divide the dough into four pieces. Does this recipe call for one of the four dough balls or should the dough in the attached recipe not be divided into four pieces and the whole amount of dough should be used in this recipe?
Mary L.
June 6, 2023
Preheat alternatives?
The thought of having my oven on for over an hour at 550 makes me sweat. Can I preheat my Baking Steel on the gas stove? I do have an IR thermometer to check temp of steel.
Chris W.
June 6, 2023
Do you cook the mushrooms in the 550F oven?
Do I need to wait until the oven is 550f before I roast the mushrooms? its not quite clear.
Celia C.
October 7, 2023
My oven only goes to 500
What do I do if my oven only goes to 500?
Heather G.

Could crimini mushrooms be substituted for the portobello mushrooms?

Lynn C.

Hi Heather -

You can use cremini mushrooms. You can decide if you want to use the stems or not, but I would definitely leave the mushrooms whole (as opposed to cutting in half like we describe for the portobellos in the recipe). The creminis will probably cook faster so I'd definitely start checking them early. Good luck!

The Milk Street Team

Jennifer B.

We made this tonight and it was soooo good. The crust was from your site which is my new go to crust. What a delight.

Maura L.

Made this tonight. I confess I had a store bought crust I needed to use, but will make my own crust in the future. I found portobello mushrooms already sliced and packaged and I sliced off the gills. It was really good and my sister really loved it!