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    Home » Pizza and Flatbread » Garlic Mushroom Focaccia Pizza

    Garlic Mushroom Focaccia Pizza

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    Sheet pan garlic mushroom focaccia pizza with a thick pillowy and crispy crust is topped with sautéed garlic mushrooms, melty mozzarella and lots of basil. Plus, you don't need a pizza stone to make this because this delicious and easy pizza is made entirely in a sheet pan.

    Sheet pan garlic mushroom focaccia pizza with a thick pillowy and crispy crust is topped with sautéed garlic mushrooms, melty mozzarella and lots of basil. | aheadofthyme.com

    When two of my favourite recipes come together (focaccia bread and garlic sautéed mushrooms), garlic mushroom focaccia pizza is born. The best part is that it is so easy to make. It does take a few hours to let the dough rise, but the actual prep work is minimal.

    Sheet pan garlic mushroom focaccia pizza with a thick pillowy and crispy crust is topped with sautéed garlic mushrooms, melty mozzarella and lots of basil. | aheadofthyme.com

    Ingredients

    • focaccia pizza dough - made with instant yeast (or active dry yeast), water, all-purpose flour, and salt
    • olive oil - for coating the dough.
    • fresh mozzarella
    • sautéed garlic mushrooms - it takes about 15 minutes to make a fresh batch of these mushrooms.
    • tomato sauce
    • fresh basil leaves  - lots of basil, about 15 fresh basil leaves.
    • olive oil

    You will also need a kitchen scale (or measuring cups and spoons), mixing bowl, and quarter sheet baking pan.

    Sheet pan garlic mushroom focaccia pizza with a thick pillowy and crispy crust is topped with sautéed garlic mushrooms, melty mozzarella and lots of basil. | aheadofthyme.com

    How to Make the Best Garlic Mushroom Focaccia Pizza

    1. Make the focaccia pizza dough. In small cup, dissolve instant yeast in water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma). In a large mixing bowl, add flour and salt. Pour in yeast mixture and mix with a silicone spatula until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible).
    2. Knead. Knead the dough for 5 minutes until it turns into a smooth dough ball. Add and spread one tablespoon oil over the dough ball to coat. This helps prevent the dough from drying out.
    3. First rise. Cover the bowl with plastic cling wrap and let it sit at room temperature for 2 hours (or in the refrigerator overnight) until the dough at least doubles in size. The gluten in dough will completely loosen over a long period of fermentation, which makes the dough stretch out easily.
    4. Shape the dough. Spread 2 tablespoons olive oil evenly on a quarter sheet baking pan. Transfer the dough into the sheet pan and gently spread it out to all corners. The oil not only makes the dough spread easily and prevents it from sticking to the pan but it also creates a brown crispy crust when baked.
    5. Second rise. Cover the sheet pan with plastic cling wrap and let the dough rise for 1 hour until the pizza dough almost rises to the rim of the sheet pan, about 1-inch thick. If the dough springs back from the edges, allow the gluten in dough relax for a few minutes and stretch it out.
    6. Assemble and bake. When the dough is ready, evenly spread mozzarella cheese, garlic mushrooms, tomato sauce, basil and  olive oil on top. Bake in a 450 F preheated oven for 20 to 25 minutes or until the top turns golden brown. Let the pizza cool for 5 minutes before slicing.
    Sheet pan garlic mushroom focaccia pizza with a thick pillowy and crispy crust is topped with sautéed garlic mushrooms, melty mozzarella and lots of basil. | aheadofthyme.com
    Sheet pan garlic mushroom focaccia pizza with a thick pillowy and crispy crust is topped with sautéed garlic mushrooms, melty mozzarella and lots of basil. | aheadofthyme.com

    How to Serve Focaccia Pizza

    Pizza always goes well with a big bowl of salad. Some of my favourites to serve with this garlic mushroom focaccia pizza are: greek salad, Mediterranean chickpea wedge salad, cucumber and tomato salad, and Mediterranean orzo pasta salad.

    Sheet pan garlic mushroom focaccia pizza with a thick pillowy and crispy crust is topped with sautéed garlic mushrooms, melty mozzarella and lots of basil. | aheadofthyme.com

    How to Store Leftover Pizza

    • How to store: Once cooled, stack up some of the pizza slices and wrap together in plastic cling wrap or store in a ziploc bag or airtight container and place in the refrigerator for up to 4 days.
    • How to reheat: Reheat in the oven or in the air fryer at 350 F for 5-10 minutes until warmed through.
    Sheet pan garlic mushroom focaccia pizza with a thick pillowy and crispy crust is topped with sautéed garlic mushrooms, melty mozzarella and lots of basil. | aheadofthyme.com

    More Pizza Recipes

    • Salami and Mushroom Skillet Pizza
    • Easy Skillet Neapolitan Margherita Pizza
    • Butter Chicken Pizza
    • Mushroom and Arugula Skillet Pizza
    • Classic Roman Herbed Potato Pizza
    • 30-Minute BBQ Chicken Pizza

    Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

    Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.

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    Sheet pan garlic mushroom focaccia pizza with a thick pillowy and crispy crust is topped with sautéed garlic mushrooms, melty mozzarella and lots of basil. | aheadofthyme.com

    Garlic Mushroom Focaccia Pizza


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Sam Hu | Ahead of Thyme
    • Total Time: 3 hours 35 minutes
    • Yield: 12 slices
    • Diet: Vegetarian
    Print Recipe
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    Description

    Sheet pan garlic mushroom focaccia pizza with a thick pillowy and crispy crust is topped with sautéed garlic mushrooms, melty mozzarella and lots of basil.


    Ingredients

    Pizza Dough:

    • 3 grams instant yeast or active dry yeast (1 teaspoon)
    • 200 grams water (¾ cup)
    • 300 grams all-purpose flour (2 + ½ cups)
    • 6 grams salt (1 teaspoon)
    • 3 tablespoons olive oil, divided

    Toppings:

    • 1 cup fresh mozzarella, grated
    • 1 cup sautéed garlic mushrooms, sliced
    • ¼ cup tomato sauce
    • ¼ cup fresh basil leaves (about 15 leaves)
    • 1 tablespoon olive oil

    Instructions

    Prepare the Pizza Dough (first rise):

    1. In small cup, dissolve instant yeast in water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma).
    2. In a large mixing bowl, add flour and salt. Pour in yeast mixture and mix with a silicone spatula until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible).
    3. Knead the dough for 5 minutes until it turns into a smooth dough ball. Add and spread one tablespoon oil over the dough ball to coat. This helps prevent the dough from drying out.
    4. Cover the bowl with plastic cling wrap and let it sit at room temperature for 2 hours (or in the refrigerator overnight) until the dough at least doubles in size. The gluten in dough will completely loosen over a long period of fermentation, which makes the dough stretch out easily.

    Shape the Pizza Dough (second rise):

    1. Spread 2 tablespoons olive oil evenly on a quarter sheet baking pan. Transfer the dough into the sheet pan and gently spread it out to all corners. The oil not only makes the dough spread easily and prevents it from sticking to the pan but it also creates a brown crispy crust when baked.
    2. Cover the sheet pan with plastic cling wrap and let the dough rise for 1 hour until the pizza dough almost rises to the rim of the sheet pan, about 1-inch thick. If the dough springs back from the edges, allow the gluten in dough relax for a few minutes and stretch it out.

    Assemble and Bake:

    1. Preheat the oven to 450 F.
    2. When the dough is ready, evenly spread mozzarella cheese, garlic mushrooms, tomato sauce, basil and  olive oil on top. Bake for 20 to 25 minutes or until the top turns golden brown.
    3. Let the pizza cool for 5 minutes before slicing.

    Notes

    How to store: Once cooled, stack up some of the pizza slices and wrap together in plastic cling wrap or store in a ziploc bag or airtight container and place in the refrigerator for up to 4 days.

    How to reheat: Reheat in the oven or in the air fryer at 350 F for 5-10 minutes until warmed through.

    • Prep Time: 15 minutes (+3 hours rise time)
    • Cook Time: 20 minutes
    • Category: Pizza
    • Method: Oven
    • Cuisine: American

    Did you make this recipe?

    I'd love to see! Tag me @aheadofthyme on Instagram.

    Sheet pan garlic mushroom focaccia pizza with a thick pillowy and crispy crust is topped with sautéed garlic mushrooms, melty mozzarella and lots of basil. | aheadofthyme.com
    Garlic Mushroom Focaccia Pizza
    438 Shares
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    Reader Interactions

    Comments

    1. Liz says

      January 02, 2021 at 7:00 am

      I love, love putting mushrooms on my pizza, but this was the first time I used garlic mushrooms!!! They were so good and a fabulous addition to this focaccia!!!

      Reply
      • Sam Hu | Ahead of Thyme says

        January 05, 2021 at 12:34 am

        Thank you so much! The garlic mushrooms definitely take the pizza to another level!

        Reply
    2. Katie says

      January 01, 2021 at 11:11 pm

      Looks so delicious. I can't wait to try this one out with my family!

      Reply
      • Sam Hu | Ahead of Thyme says

        January 05, 2021 at 12:33 am

        Thanks Katie! Let me know what you all think.

        Reply

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