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.
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.
- 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
How to Make the Best Garlic Mushroom Focaccia Pizza
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
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.
How to Store Leftover Pizza
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.