White mushroom pizza with rosemary and blue cheese

white mushroom pizza, vegetarian pizza

Taking pictures of pizza is weirdly hard. About a month ago, Pieter and I actually spent quite a lot of time creating the perfect setting for this beauty, fussing around with different tablecloths and mises-en-place, dragging the kitchen table to the window as the sun rapidly began its descent, and spending about 20 minutes after the pizza had come out of the oven photographing it before we could eat it.

Then I loaded all of the pictures onto my computer, edited them, popped them into a draft… and eventually decided I didn’t like them. The pizza seemed too cutesy, somehow, nestled between a ‘casually’-strewn-about napkin and ornamental rosemary. Pizza isn’t cutesy! Certainly not the way we do it around here, in any case.

And so, martyrs that we are, we set out to start the whole process all over again. A true hardship.
(But seriously – trying to control yourself around a still-bubbling pizza as you attempt to photograph its best angles is a challenge!)

white mushroom pizza, vegetarian pizza

This time the images came out anything but cutesy! I may have overcompensated a bit, but I’m just going to roll with it.

This white mushroom pizza was inspired by a heavenly pizza I had at Pizzeria Libretto on the Danforth in Toronto. Mushrooms, rosemary, blue cheese, and white sauce? Genius. If you’re in Toronto, get on that immediately! Otherwise, whip up this baby at home.

white mushroom pizza, vegetarian pizza

We always make our own dough because the options available at supermarkets here are – in my opinion – unworthy of consumption. If you have good options at your disposal, go for it! Or use a tortilla, pita bread, cauliflower crust… whatever you use, it will be delicious – I promise!

(I’ve included my go-to dough recipe below should you be interested. I don’t want to make any spectacular claims about the recipe, as to be honest I’ve simply never strayed and therefore don’t know any better, but I do think it works very well for thin-crust pizzas!)

I’m providing a recipe for all of this below, but the crux of the matter is this: rosemary, blue cheese, hearty mushrooms, and sharp red onion. Everything else is just detail.

white mushroom pizza, vegetarian pizza recipe

I specifically mention red onion not only because it adds lovely colour, but also because it’s a bit sweeter than yellow onion and it brightens up all of the richness beautifully. It may seem like a take-it-or-leave-it sort of ingredient, but it most certainly is not!

white mushroom pizza, vegetarian pizza recipe

You’ll see that I’ve given really loose amount suggestions for the toppings, and that’s because everyone has different ideals when it comes to pizza! A general guideline: the mozzarella, and not the Gorgonzola, should be your cheese base. Too much Gorgonzola may sound like an impossibility but it can overpower the whole pizza if you’re too heavy-handed with it. Do also make sure that your mushrooms are sliced fairly thinly: this will allow them to release their moisture more quickly in the oven, thereby helping them to brown and reducing the likelihood of a wet pizza.

One final note: as with really any recipe, don’t be afraid to tweak this! For example, if you don’t like Gorgonzola, go for a Roquefort or Danish blue. Don’t have access to fresh rosemary? Don’t worry about it – use dried instead (but do use less of it) and it will be just as delicious.

White mushroom pizza with rosemary and blue cheese

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2 large pizzas

White mushroom pizza with rosemary and blue cheese

This white mushroom pizza with rosemary and blue cheese is a delicious and indulgent vegetarian option.


For the sauce (enough to cover two large pizzas and then some)
1 tbsp butter
1 tbsp flour
1 cup/250 ml milk
1 clove garlic, minced
2 springs fresh rosemary
salt & pepper
For the dough (makes 4 large pizzas)
4 cups (500 g) all-purpose flour + extra for kneading
330 ml lukewarm (not hot) water
1 tbsp brown sugar
2 tbsp olive oil
7 g / 2.5 tsp dry yeast
1/2 tsp salt
Per large pizza
2 big handfuls (1.5 - 2 cups) mushrooms of your choice, thinly sliced
1-2 tbsp freshly grated pecorino or parmesan
big handful (75-100 g) fresh mozzarella
small handful (50-70 g) Gorgonzola
1/2 red onion, thinly sliced
2-3 cloves garlic, peeled and crushed but still whole
2-3 sprigs fresh rosemary
1 tsp truffle oil
crack of black pepper


For the sauce
1. In a small pan over medium heat, melt the butter.
2. Once the butter is melted, whisk in the flour. Let cook for 1-2 minutes to cook the flour through.
3. Pour in the milk, give the mixture a whisk, and let it come to a simmer. It will then start to thicken.
4. Once it has reached a simmer, add in your minced garlic and your fresh rosemary (or dried rosemary if preferred).
5. Let simmer gently and whisk occasionally until the sauce is nice and thick, about 4-5 minutes.
6. Season with salt & pepper to taste.
7. Remove from the heat. If it thickens too much as it cools, you can always heat it back up for a minute or two to loosen it up again. (This works for the short term, but I haven't had much luck preserving this sort of sauce overnight.)
8. Right before assembling your pizza, remove the fresh rosemary, if using. You can use those sprigs on your pizza.
For the dough
1. Put all ingredients except the flour and salt into a small bowl, whisk well, and let sit for about 5 minutes. The yeast should start to make the water froth slightly.
2. In a large bowl, mix the flour with the salt.
3. Pour the frothy wet mixture into the flour and stir until well combined, using a metal spoon.
4. Once the dough starts to come together, dump it onto a floured surface and work it with your hands to incorporate any remaining flour from the bowl.
5. Knead, adding more flour if necessary, until you are left with a very slightly sticky ball of dough.
6. Put the dough back in your big bowl, sprinkle with a bit of flour, and cover with a damp cloth.
7. Leave in a warm place to rise for at least 45 minutes. It will grow to nearly double its size in volume.
8. When ready, split the dough into four balls (or however many you prefer) and roll out as thinly as you can without tearing.
9. Any unused dough will keep in the fridge in an air-tight container for at least 2 days.
For the pizza
1. Preheat the oven to 425F/215C. Put your baking sheet or pizza stone in there to warm up at the same time. This will help you achieve a crispy base.
2. Begin by spreading the sauce on whatever base you choose to use. Stick to a thin layer as otherwise you risk having a soggy pizza bottom!
2. Scatter your onions and mushrooms across the surface as you see fit.
3. Smother with cheese.
4. Top with the rosemary, garlic, truffle oil and black pepper.
5. Once assembled, bake your pizza for 10-12 minutes, or until the crust and the cheese have both turned a nice golden colour. If after 10 minutes you feel that the pizza is looking a bit wet, fret not - simply turn up the heat for the last few minutes of cooking. This will help the extra moisture evaporate and will encourage the toppings to brown.
6. Once cooked, remove from the oven and let sit for 2-3 minutes. This isn't a cruel test of patience, but rather a trick that will help the cheese settle down into gooey goodness rather than a fluid mess!
7. Finally, remove the garlic and rosemary, slice, and enjoy!


When I say large pizza, I mean large pizza. If you are using tortillas, divide the amounts suggested per pizza by at least half.

The prep time doesn't include the time you will need to wait for your dough to rise if you make your own.



  1. says

    This looks absolutely delicious! Pizza is one of my favorite foods, and this combination of mushrooms, rosemary and blue cheese is genius. And I can definitely appreciate your comments on food photography – it looks easy until you try it yourself! Not eating this right out of the oven must have been so difficult…but your photographs look wonderful!

    • sophie says

      Thank you so much for the encouraging comment Julia!
      I can’t believe how much I used to take for granted when I looked at recipes online… now whenever I’m looking at a blog I’m taking mental notes and wondering in amazement at the ‘action shots’ and just so aware of how much work goes into each of those pictures!!

  2. Marjolein says

    Omg I haven’t seen a pizza looking this heavenly delicious in AGES! I am so making this one sometime soon!!

  3. says

    For some reason, my past subscription didn’t go through. Trying again because I remember you posting about this pizza on your old blog and I tried it and loved it. Yum!

    • sophie says

      Strange!! I’m still working out kinks on the back end of this blog so I’m grateful for that feedback even if I have no idea how to fix it, haha.
      So glad you loved it! It’s one of our favourites and I thought it deserved proper pictures unlike the iPhone ones I took last time!

      • says

        I’ve tried signing up for email alerts again, but didn’t get a confirmation email about it. So I guess I’ll just keep an eye out, especially on Pinterest. :)

        • sophie says

          Very strange – thank you for letting me know. Might it be in your spam folder?


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