Skip to Content

Foodservice Newsletter Sign Up

Deep Dish Mushroom Pizza
  • Prep
  • Total
  • Serving

Wild Mushroom Deep-Dish: Chicago Style

A delectable deep-dish that will turn skeptics into believers! This Chicago-style Wild Mushroom Pizza boasts two layers that hold even more cheese, making every slice a mouthwatering treat. Made with a rich pizza sauce, savoury Mushroom Duxelle, and two types of cheese – Gold Pizza Mozzarella Cheese and 29% Pizza Mozzarella Cheese – it is finished off with a medley of sauteed wild mushrooms, caramelized onions, and crispy fried sage leaves that will transport diners right to the Windy City. Ideal for diners who love their pizza extra cheesy and packed with flavour, this Wild Mushroom Pizza is perfect for every menu.

Ingredients

  • 1 each Pizza Dough Ball, large
  • 75 g Mushroom Duxelle
  • 150 g 29% Pizza Mozzarella Cheese Shred
  • 300 g Gold Pizza Mozzarella, shredded
  • 250 ml Pizza Sauce
  • 200 g Mixed Wild Mushrooms, sauteed
  • 50 g Caramelized Onions
  • 10 g Sage Leaves, fried

Directions

  1. On a floured surface, divide the dough into two pieces, with one being twice the size of the other. Shape them into balls and let the dough proof at room temperature until it almost doubles in size.
  2. Hand-stretch both dough pieces into rounds, with the larger one reaching about 40 cm across and the smaller one about 25 cm. 
  3. Place the larger dough round in an ungreased 25 cm springform pan, pressing it into the corners and up the sides so it slightly overhangs.
  4. Sprinkle 29% Pizza Mozzarella Cheese Shred over the dough and add about half of the Gold Pizza Mozzarella Cheese. Spread the mushroom duxelle on top.
  5. Cover with the smaller dough round and seal the edges by pinching them together. Cut a few vent holes in the top crust. Evenly spread sauce on the top crust, leaving a border at the edges, and then add the remaining mozzarella, caramelized onions, and sauteed wild mushrooms.
  6. Bake the pizza in a 225°C oven until the crust sets and the cheese melts, approximately 45 minutes. Allow the hot pizza to rest for 15 minutes before cutting it into wedges and serving, garnished with fried sage leaves.

Recommended Products

We recommend you use these Saputo products for this dish!

KEEP READING

Buffalo Chicken Bacon Ranch Stuffed Crust Pizza

Buffalo Chicken Bacon Ranch Stuffed Crust Pizza

Stuffed Crust Mac & Cheese Pizza

Stuffed Crust Mac & Cheese Pizza

Pizza Dip

Pizza Dip