Recipe: Homemade mushroom, bacon and cheese pizza

I LOVE mushrooms very much, be it Chinese, oyster, shitake, portobello or button mushrooms. I cook mushrooms at least 2-3 times per week, they're very easy to incorporate into both Western and Asian dishes.

Hubby asked if I could make him a pizza for lunch one afternoon and I immediately thought of this combination - mushroom, bacon, mozzarella and Grana Padano. I was very happy with the result and Hubby said he could easily finish the whole pizza on his own, cos it's so good - so happy to hear that!

Mushroom, bacon and cheese pizza

I started on the pizza dough at 9am and  lunch was served before 12 noon. The waiting time is mainly for the pizza dough to rise, other than that there isn't much preparation so this is a pretty fuss-free recipe. The pizza had a nice crispy thin crust. I sauteed the mushrooms first in a frying pan to help get rid of some of the moisture in mushrooms so it doesn't make the pizza base soggy while baking. I also semi-cooked the bacon bits (it will continue to cook in the oven), top it on the pizza base with the mushrooms, and mozzarella cheese. Then, simply bake for 20-25 minutes until the crust looks lightly golden. A drizzle of truffle oil and fresh shavings of Grana Padano (or you can use Parmesan) complete this delicious pizza. You can serve some rocket and cherry tomatoes on the side or top on pizza, as you please.

Hot from the oven ;)

Who says pizzas can't be healthy?

Mushroom, bacon and cheese pizza
Recipe by Baby Sumo
Preparation time: 15 minutes (plus 1 - 1 1/2 hour waiting time)
Cooking time: 25-30 minutes
Makes 1 x 10 inch pizza (Serves 2 for lunch)

For the basic pizza dough
175g plain flour, sifted, plus extra for dusting
1 tsp salt
1 tsp active dried yeast
6 tbsp hand-hot water
1 tbsp olive oil

For the pizza topping
200g grey oyster mushroom, thinly sliced
2 tbsp olive oil
3 slices streaky bacon, cut into bite-size chunks
125g mozarella cheese


To garnish
50g Grana Padano cheese, freshly grated (you can use Parmesan too)
Truffle oil
Rocket leaves
Cherry tomatoes, thinly sliced
Salt and freshly ground pepper



1. Place the yeast and water into a jug and stir, then allow it to dissolve for 5 minutes.

2. In the bowl of the stand mixer (or a large bowl if kneading by hand),  add flour, olive oil and salt, then pour in the yeast mixture from Step 1. Mix to a dough.

3. Using your stand mixer (or by hand), knead for 5 minutes until smooth and elastic. Then, cover with a cloth or cling film and place dough in a warm place, to allow it to rise until doubled in bulk, about 1 hour.

4. Knock air out from the dough, then knead lightly.

5. Using a rolling pin, roll out the dough on a floured work surface to form a circle and transfer it to a lightly oiled baking tray, and gently stretch with your fingers (towards the edge of the tin) until it forms an even circle. The dough should not be more than 5mm thick because it will rise during cooking. Set aside and prepare your pizza toppings.

Rocket and cherry tomatoes, ready for our pizza

6. Preheat oven to 190°C.

7. In a frying pan, heat 1 tbsp of olive oil over medium high heat and add the streaky bacon and cook for 1 1/2 minutes. You just want it to be slightly cooked, and it will continue cooking in the oven later. Remove from pan and set aside.

8. Add the remaining olive oil to the same pan and then add the mushrooms and saute for about 2 minutes, until cooked. Season with salt and pepper. This will also help get rid of some moisture from the mushrooms so that it does not come out during pizza baking and make the pizza soggy.

9. First, scatter 3/4 of the mozzarella cheese onto the pizza base. Then top with mushrooms and bacon, before scattering the remaining mozzarella cheese. Bake in preheated oven for 20-25 minutes, until the pizza edges look lightly golden.

10. Remove from oven and sprinkle freshly grated Parmesan on top as well as a drizzle of trufle oil. Serve with rocket and cherry tomatoes, either on the side or on top of the pizza.

Big thumbs up from Hubby :D

*I am submitting this to this month's Little Thumb's Up "mushroom" event hosted by Joyce of Kitchen Flavours.


If you enjoyed reading my posts, LIKE ME on Facebook. Appreciate it! :)