Sun-dried Tomato Mushroom Pizza is basically everything and anything you’d want in a pizza. Loaded with sun-dried tomatoes, baby portobello mushrooms, fresh mozzarella and topped off with arugula salad and balsamic glaze. Let’s not forget about balsamic glaze. That’s a game changer!
SUN DRIED TOMATO MUSHROOM PIZZA
Meaty baby portobello mushrooms, fragrant sun-dried tomatoes, gooey mozzarella plus greens and balsamic glaze to finish. This is the perfect combo you guys. Don’t skip the glaze. It makes for an explosion of flavors in your mouth with its perfectly balanced, intense sweet and tangy flavor.
This pizza recipe starts with a homemade whole wheat crust. You can obviously use any crust you’d like but once you try this one, you won’t go back to the store-bought! It requires only about 10 minutes to knead, 45 to rise and makes enough for two pizzas. Perfectly soft and chewy on the inside and crisp on the outside.
This pizza dough recipe makes two pizzas so feel free to double the toppings or refrigerate half of the dough for when you have a pizza craving!
EASY HOMEMADE WHOLE WHEAT PIZZA DOUGH INGREDIENTS
Whole Wheat Flour. I chose to use white whole wheat flour, as it has a milder flavor and softer texture than a regular whole wheat. White whole wheat is as nutritious as whole wheat flour but it bakes and tastes better. If you prefer the taste and texture of regular pizza but want the natural nutritional benefits then you need to try it out!
Avocado Oil. Adding oil to crust affects the texture and flavor of the crust, as well as it makes it much easier to stretch. I like to use avocado oil since it’s neutral in taste and has a high smoke point.
Dry Yeast. There’s no pizza without yeast. Well, you can find many yeast-free dough recipes but I love making a traditional pizza. For this recipe, you’ll need 2 1/4 tsp active dry yeast which is equivalent to 1 packet.
Sweetener. It increases the yeast’s activity and adds a nice flavor. You can usecoconut sugar,birch xylitol,honey or regular sugar.
Pink Himalayan Salt. Unsalty pizza dough doesn’t taste that great. Add 1 tsp of pink salt for the flavor and minerals!
If you love sun-dried tomatoes then you’ve got to check out these recipes:
I hope you will love this mushroom sun dried tomato pizza with arugula and balsamic glaze as much as I do! If you’ll make it don’t forget to use hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and like my page on Facebook or follow on Instagram.
Sun-dried Tomato Mushroom Pizza is basically everything and anything you’d want in a pizza. Loaded with sun-dried tomatoes, baby portobello mushrooms, fresh mozzarella and topped off with arugula salad and balsamic glaze.
For the dough, in a regular mixing bowl or the bowl of stand mixer fitted with a hook attachment, combine the yeast, 1/2 cup warm water and sugar. Stir it around and let sit for 5 minutes or until the yeast is foamy and dissolved.
Turn on the mixer on low and add oil, pink salt and whole wheat flour. Slowly add the rest of warm water. You may add a little more or less water. If the dough doesn’t stick together, add more water. If it’s too wet add a little more flour. I was fine adding a cup of water to 2 cups of flour. Once dough starts to form, increase speed to medium. Mix for 3-5 minutes, until dough is well combined.
Remove the dough from the mixer and place on a floured surface. Knead a few times to form a ball. Place in a lightly greased bowl, cover and let it sit in a warm place for minimum of 45 minutes to 1 hour. I like to lightly heat up an oven, turn it off and place the bowl inside.
In the meantime, heat up a pan, add sliced baby portobello mushrooms along with 1/2 tsp of pink salt. Sauté for 5-6 minutes until softened and browned.
Once the pizza dough has risen, transfer it to a lightly floured surface, cut in half and roll half of the dough (cover up well another half and refrigerate up to 2 weeks). Place on a pizza pan, brush with 2 tbsp of sun-dried tomato oil, top with chopped sun-dried tomatoes, mushrooms and fresh mozzarella. Bake for 13-15 minutes until crust is golden brown.
Meanwhile, mix balsamic vinegar with sugar in a small saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 13-15 minutes.
Toss arugula with remaining tablespoon of sun-dried tomato olive oil, pinch of chili flakes and top off the pizza once ready. Drizzle with balsamic glaze.
