Cooking Mom Uptown Recipes

Thick Crust White Pizza with Mushrooms

July 18, 2019

I am a white pizza fanatic. I’ve never been a traditional pizza girl, but the cheesy, peppery, cream-based topping makes it possible for me to indulge in a pie. My version, a Mom Uptown Original Recipe, has the perfect crust to hold all of the goodness above it. This thick crust is like a giant breadstick topped with some of the best flavors around. Try my Thick Crust White Pizza with Mushrooms and let me know what you think!

Rating: A+

How to make it an A+:  Try it out and see for yourself! 


Serves 4

Active Time: 45 minutes

Total Time, including allowing the dough to rise and baking: 3 hours and 45 minutes



  • 1 3/4 tsp Active Dry Yeast
  • 1 1/4 cups Warm Water
  • 3 3/4 cups White Bread Flour, plus more for rolling and baking
  • 1.5 Tbsp Olive Oil, plus more for bowl
  • 1 tsp Salt

Mushroom Mixture

  • 1 Tbsp Olive Oil
  • 12 oz Mushrooms, sliced
  • 1 Tbsp Oregano, chopped
  • 1/4 cup Dry White Wine
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

White Sauce

  • 3 Tbsp Unsalted Butter
  • 1/4 cup Flour
  • 1 1/4 cups Farmland Fresh Dairies Organic Whole Milk
  • 2 small Cloves Garlic, chopped
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 3/4 cup Parmesan, shredded


  • 1 small Green Bell Pepper, thinly sliced
  • 1/4 c grated Pecorino Romano


Prepare the dough. Add yeast and water to mixer bowl. Let sit, until yeast dissolves, about 5 minutes. Add flour, olive oil, and salt. Using dough hook, mix on low for approximately 8 minutes until smooth and no longer sticky. If you do not have a mixer available, kneading by hand is fine. Transfer the bowl to an oiled bowl, cover with a damp tea towel, and transfer to a warm place to rise for two hours.

Once risen, divide the dough into four personal sized pizza, rolling on a lightly floured surface into 1/4″ circles. Transfer to one or two baking sheets, lightly dusted with flour. Let sit another 30 minutes. 

Meanwhile, preheat oven to 400 degrees Fahrenheit and make the mushroom mixture. Heat the olive oil in a large skillet over medium. Add the mushrooms and cook until just softened, about 4 minutes. Increase heat to medium-high. Add oregano, wine, salt and pepper.  Cook about 4 more minutes until liquid has reduced to half. Transfer mixture to a colander to drain. Set aside.

Next, make the sauce. Melt butter in a medium pot over medium heat. Next, add the flour, whisking continuously for about two minutes. Slowly add the milk, continuously whisking. Add the garlic, salt and pepper. Whisk until thickened, about 4 minutes more. Remove from heat and add the Parmesan, stirring until melted. 

To assemble, divide the sauce evenly onto the four dough circles. Next, divide the mushrooms evenly on top of each base. Follow with the sliced peppers, evenly divided. Lastly, top each pizza base with 1 Tbsp each of the Pecorino Romano. Bake 25 minutes or until the edges of the crust are golden. 


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