Name: Portobello Mushroom Pizza
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: 1 pizza (8 slices)
Cuisine: Italian
Ingredients: Cheese Blend: Whole Milk Mozzarella and Cave-Aged Scamorza; Portobello Purée: 100g per pizza (Spread as base sauce); White Onions: 40g per pizza (Mandoline-shaved thin); Flat-Leaf Parsley: Generous handful (Chopped confetti post-bake)

Sauce

Roasted Portobello Purée

View sauce recipe →

Cheese Blend

Whole Milk Mozzarella and Cave-Aged Scamorza

Toppings

Topping	Amount	Notes
Portobello Purée	100g per pizza	Spread as base sauce
White Onions	40g per pizza	Mandoline-shaved thin
Flat-Leaf Parsley	Generous handful	Chopped confetti post-bake

How to Build

Spread roasted portobello purée smoothly over dough
Distribute cheese blend
Top with mandoline-shaved white onions
Bake until rim is deeply dehydrated and crisp
Garnish with fresh parsley confetti immediately after extraction

Pair with any style

This flavor works on any dough. Pick a style to get the crust recipe and calculator.

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