Mexican Style Baby Shiitake Mushroom Pizza has a good head start with the use of naturally spicy Shiitake mushrooms. Tasty, great and easy.
Pizza has evolved into an American obsession. An absolute fun and tasty obsession. Recipes range from the basic child’s pizza to one with every option imaginable. And … they are still coming.
It turns out that I figured out how to mix and match the flavors of Asia and Mexico for a sublime pizza.
The Shiitake mushroom is native to Asia and the baby Shiitake is tender and spicy where you can even eat the stems. Nothing goes to waste.
I had a blast playing with these pizza ingredients and ended up making the complete recipe which turns out to be two pizzas. Since it is just Ed and I living in our house guess what I had for breakfast.
Baby Shiitake Mushroom Pizza leftovers were fantastic!
Before I jump into the recipe for Baby Shiitake Mushroom Pizza I have to tell you of a new resource that I found that has an unbelievable selection of organic mushrooms (dried and fresh plus oils and teas).
Also greens and berries that are delivered right to your door. That is where these baby Shiitakes came from. Whole Earth Harvest. My new love. Farm to Table. Oregon.
I wish I could get everything right now but I have to remember there is only so much we can eat all at once.
Mexican Style Baby Shiitake Mushroom Pizza
Ingredients
For the dough:
- 1 1/2 cups water
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil, olive oil is good too
- 1 1/2 teaspoons salt
- 4 1/4 cups bread flour
- 2 teaspoons yeast
Pizza toppings:
- 1 cup pizza sauce
- 1/2 cup dairy free mozzarella cheese, I like to process mine into very small pieces
- 1 pound baby Shiitake mushrooms, cleaned and sliced
- 1 tablespoon coconut oil
- 1 cup black beans, drained and rinsed
- 2-3 Roma tomatoes, diced small (you can use canned tomatoes)
- favorite greens for sprinkling after baking, baby spinach, wild leek tops (that is what I used), romaine - chopped small
Instructions
- This will make two pizzas on two 9" x 13" baking sheets.
- If you would like to make your pizza dough by hand, not in a bread machine, please see the recipe for Antipasto Pizza. If you would like to use a bread machine follow these directions.
- Place the ingredients into the bread machines bread pan in order as listed below. If the pan has a paddle - make sure it is already in the pan.
- /2 cups water
- tablespoon maple syrup
- tablespoons coconut oil (olive oil is good too)
- /2 teaspoon salt
- /4 cups bread flour
- teaspoons yeast
- Firmly place the bread pan into the bread machine.
- Plug into the outlet.
- Select the DOUGH option. Press the start button. It depends on your machine but it will take about 90 minutes to finish.
- While the pizza dough is working heath the oil in a saute pan over medium high heat.
- Saute the mushrooms for about 15 minutes and then set aside until needed.
- When the dough has finished remove the pan and scoop out the dough with your fingers onto a lightly floured surface.
- Invert a large bowl over the dough and let rest for 10 minutes.
- Divide the dough in half. Set one aside and keep covered with the bowl until you get to it. Spread a bit of coil on two pans and lightly sprinkle with cornmeal.
- Pick up the one ball of dough and flatten it in your hands and carefully start flattening it out and stretching the dough in a round. Place on the prepared pan and start to push the dough out into the thickness and shape that you are looking for.
- Start to layer your pizza with the ingredients.
- Spread the pizza sauce over the bottom so that you can barely see the dough. Sprinkle with the non-dairy mozarella cheese. Sprinkle on the black beans and sauteed baby shiitake mushrooms. Spread around some of the diced tomatoes.
- Bake at 425° for 20 minutes.
- Repeat with the remaining dough for a second pizza or wrap the dough tightly and place in a freezer bag for future use.
Notes
Nutrition
You can wash off the mushrooms in water. Just rinse a handful at a time and pat them dry. Don’t let them soak. That is where you would have trouble because mushrooms soak up any liquid – like crazy.
This conversation is sponsored by Whole Earth Harvest. The opinions and text are all mine. The feelings and thoughts are all mine. I love this website!
Love your mushroom photo, this pizza looks to die for!
This is a great new recipe for our Friday Night Pizza Night!
You are the sweetest Elizabeth. It is easy for breakfast though 🙂
Thanks Sandra! I love sauted veggies on pizza and just can’t hold back 🙂
Pizza for breakfast sounds perfect–especially when it’s this pizza! 😀
Yes, we are pizza fans at our house and homemade is the best! Mushrooms are one of my favorite ingredients to top on pizza. I love that you sauteed them first. So good!
This pizza looks rustic and amazing! I could go for a slice right now!
hahaha Angie! I am hungry again now too. You will love their site and wonderful food.
I love the internet so much just for this reason. You can get your favorite food from the best of places. Baby shiitakes rock!
Ahhh, thanks Susan! Pssst, it really was good.
Hahaha Kirsten! You are right that the name is perfect. Perfect food too. I kid you not!
I know what a good cook you are Heather and you have got to order some and try them. You will be hooked!
Great! These baby shiitake mushrooms are so tender you won’t believe it!
Fantastic Ashley! You’re gonna love it!
That makes me feel great Martha! 🙂 Thanks!
I almost never use shiitake mushrooms because they are so hard to find. I love the idea of growing your own…how cool is that! I also totally dig this pizza. I’m such a pizza lover 🙂
This is a slice of pizza I’d like to dive into right away! So much flavor and those mushrooms look great.
What a gorgeous pizza, Ginny! I have no idea what fiddleheads are, but I need to order some because the name is so fun to say.
As soon as I opened your post, I said out loud, “I want a piece of this right now!” I can never resist anything with shiitake mushrooms.
This is goin’ down next pizza night! Love this idea!
Wow – what a great combination of flavors you’ve got going on this recipe! I’m drooling!
Hahaha Jordan – We finished it and are going through withdrawals. 🙂
Hahaha Vanessa! I love that you gasped. You are the sweetest and I hope you get to make it soon.
Hahaha Jamie! So glad you came by and checked out the recipe too! Thanks for the compliments 🙂
Thanks Lauren and I hope you get to!
My nephew introduced me to fiddleheads a couple of years ago and they are – heaven sent! You just can not guess how good they taste.
This looks AMAZING! Wishing I had this … for breakfast. 😉
This is my kind of dinner! I love making homemade pizzas and am always looking for new ideas. Love this one!
Oh Ginny! You have just been sitting next to me! I loaded your page and the first I saw was that crazy good looking pizza and I gasped! I’ve been having the biggest pizza craving all day. So thank you vegan gods for giving me Ginny’s delicious recipe 🙂 Pinning now!!
I saw the picture for this recipe and I had to stop by! It’s 12:30 am …. Do you deliver?! 😀 Love this pizza and gorgeous pics!
This pizza looks heavenly! I need to make this asap!
What a gorgeous pizza! And fiddleheads?! I’ve never heard of those but I’m looking them up now, just based off of their amazing name. 🙂