mushroom marsala pizza

I don’t know about you guys but we love Chicken Marsala in my household. My husband orders it quite often when we are out at restaurants. So when I spotted this recipe online, I knew I had to try it. Right away. The recipe comes from a food blog called Vodka & Biscuits. And the results are amazing. It’s like two of our favorite foods got married …chicken marsala and pizza. There’s no chicken on this but there could be next time, right? For now, we’re makin’ this one vegetarian. I’m so happy to share this with you.

mushroom marsala pizza

Let’s start with the creamy cheese sauce. It is basically a béchamel sauce that is further thickened with lots of grated cheese. It is recommended that you use the Italian blend of cheese for its fullness of flavor but you can use whatever combination you prefer.

mushroom marsala pizzamushroom marsala pizza

As you begin, you’ll be making a roux by melting the butter and adding the flour to the pan so that the rawness of the flour is eliminated. The milk is then added and the sauce will quickly thicken as you continuously whisk the sauce. It is then seasoned and the cheese is added, with a quick stir to be sure it is melted throughout. Don’t be tempted to add extra salt to the sauce …the cheese can be quite salty on its own. So, as always, season carefully as you taste the outcome.

mushroom marsala pizzamushroom marsala pizzamushroom marsala pizzamushroom marsala pizza

Once the sauce is done, shift the pan to a different burner over very low heat …just to keep it warm. Now let’s get workin’ on that pizza. To keep the process simple and fast, I choose to use prepared pizza dough. If you are into making your own, go for it.

mushroom marsala pizza

When prepping your mushrooms, cut them into small chunks. Not the normal slices that you typically would use for a pizza topping. The goal here is to create “morsels” of delicious mushrooms when they are done. They will actually resemble bits of sausage when the pizza comes out of the oven. Don’t be fooled …this is a vegetarian pizza, all the way.

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Once the mushrooms are cooked to perfection, you’re ready to build your yummy pizza. Roll out the dough to your desired shape and thickness. This pizza is delicious served as an appetizer when baked in a rectangular pan and cut into squares. What you see here is about a 12″ round. Since the toppings tend to be on the heavy side, the dough shouldn’t be rolled too thin.

mushroom marsala pizzamushroom marsala pizza

Place the prepared dough in your pan and start off by spreading the warm cheese sauce evenly over the surface. Be sure to leave a border of about an inch from the edge of the crust. That will help prevent messy spillovers as it bakes. Then the mushrooms are spread evenly over the cheese sauce along with any pan sauce that may be hangin’ around. For the final touch, sprinkle the shredded cheese over the top. You now have your amazing soon-to-be delicious materpiece.

mushroom marsala pizzamushroom marsala pizzamushroom marsala pizzamushroom marsala pizza

Let this hang out in your preheated oven for about 20 to 25 minutes. It’s hard to say exactly how long it should bake since it all depends on how thick your crust happens to be. And how large of a ball of dough you start with. Keep an eye on it and you’ll know it’s ready when the edges are golden brown.

mushroom marsala pizzamushroom marsala pizza

Before serving, sprinkle the pizza with a pinch of red pepper flakes (totally optional, of course) and a splash of good aged balsamic vinegar. And, fresh basil is mandatory.

mushroom marsala pizzamushroom marsala pizzamushroom marsala pizza

mushroom marsala pizza

Based on a recipe from Vodka & Biscuits

Servings 4 to 6 servings
Author Rosemary Stelmach

Ingredients

Cheese Sauce

  • 1 tablespoon butter
  • 1 heaping tablespoon all-purpose flour
  • 1 cup low-fat milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup Italian blend shredded cheese (4 ounces)

Mushroom Pizza

  • 1 tablespoon butter
  • olive oil, as needed
  • 16 ounces small baby bella mushrooms, quartered
  • 1 sprig of fresh thyme, leaves removed
  • 1 garlic clove, grated or minced
  • 3/4 cup vegetable stock or broth
  • 3/4 cup Marsala wine
  • 1 ball prepared pizza dough
  • 1 cup Italian blend shredded cheese (4 ounces)
  • pinch of red pepper flakes (optional)
  • aged balsamic vinegar, for drizzling
  • chopped fresh basil, for serving

Instructions

Cheese Sauce

  1. Create a roux by melting the butter in a small sauce pan. Add the flour and mix until incorporated. Allow to cook for 1-2 minutes until the flour cooks out and you only smell butter. Whisk in the milk and bring to a simmer. Allow to simmer until thickened, continuously whisking. Once thick, season with the salt and pepper, then stir in the cheese. Taste and adjust as needed. Set aside and keep warm over low heat.

Mushroom Pizza

  1. Preheat the oven to 425°F or whatever temperature your pizza dough recipe recommends.

  2. Heat the butter and 2 counts of olive oil in a medium saute pan. Add the mushrooms and cook 5-6 minutes until soft and brown. Add the garlic and thyme leaves and cook until fragrant, about one minute. Add the stock and wine. Simmer for about 8 to 10 minutes until the sauce has reduced enough to coat the mushrooms, however still a bit loose. Taste for salt and pepper.

  3. Prepare the pizza dough by rolling into your desired shape and placing on a pizza pan. Top with the cheese sauce, leaving a 1" gap from the crust, then evenly spoon over the mushrooms and pan sauce. Top with the shredded cheese and bake until golden brown, about 20 to 25 minutes.

  4. Before serving, sprinkle with (optional) red pepper flakes for heat. If desired, add a splash of balsamic vinegar and fresh basil.

mushroom marsala pizza

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