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Baking recipe · from the recipe book

Crispy Pan Pizzas with Mushrooms and Basil Pesto

Thick, airy focaccia-style crusts with crackly olive-oil-fried edges, topped with a bright basil-parsley sauce, golden roasted mushrooms and melty mozzarella with Parmesan.

Crispy Pan Pizzas with Mushrooms and Basil Pesto

Ingredients

  • 3¼ cups450 gBread flour
  • 1½ cups338 gWaterlukewarm, about 95°F (35°C)
  • 1¼ tsp5 gInstant yeast
  • 1¾ tsp10 gSalt
  • ⅓ cup70 gOlive oildivided
  • 1⅔ cups leaves40 gFresh basilleaves
  • ⅓ cup chopped20 gFresh parsleyleaves and tender stems
  • 3 cloves9 gGarlicpeeled
  • 2 tsp10 gLemon juice
  • ⅓ cup grated40 gGrated Parmesandivided
  • 5¾ cups sliced400 gWhite mushroomsthinly sliced
  • 1 tsp1 gDried thyme
  • 8½ oz240 gPart-skim mozzarellashredded
  • ½ tsp1 gBlack pepper
  • ½ tsp1 gCrushed red pepper

Steps

  1. Make the dough first: in a large bowl, stir the bread flour, instant yeast and salt. Add the lukewarm water and stir until no dry flour remains. This is about 75% hydration and 2% salt.
  2. Cover and rest 15 minutes, then with wet hands do 4 sets of stretch-and-folds 10 minutes apart. Cover and let rise at about 75°F (24°C) until doubled and bubbly, about 1 hour.
  3. Pour 15 g of the olive oil into each of two 10-inch oven-safe skillets or round cake pans (30 g of the oil in all), tilting to coat.
  4. Divide the dough in half and set one piece in each pan, turning to coat in the oil. Rest 15 minutes, then press gently toward the edges with oiled fingertips; if it springs back, rest 10 minutes more and press again.
  5. Cover and proof at about 75°F (24°C) until puffy and the dough springs back slowly when poked, about 45 minutes. Meanwhile, set a rack in the lower third and preheat the oven to 475°F (245°C).
  6. Make the herb sauce while the dough proofs: in a blender or food processor, blend the basil, parsley, garlic, lemon juice, half of the Parmesan and 25 g of the olive oil until smooth.
  7. Prepare the mushroom topping: heat the remaining 15 g of olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and cook without stirring for 3 minutes, then stir and cook until browned and dry, about 5 minutes more. Season with the black pepper and set aside.
  8. Assemble each pizza: spread half of the herb sauce over the dough, leaving a thin border. Scatter half of the mozzarella right to the edges of the pan so it crisps against the sides, then half of the mushrooms.
  9. Bake until the cheese is bubbling and the bottom is deep golden when lifted with a spatula, 16 to 20 minutes. The center of the crust should reach about 200°F (93°C).
  10. Sprinkle the remaining half of the Parmesan and the red pepper flakes over the hot pizzas. Rest 5 minutes in the pans, then slide onto a rack to cool 5 minutes more so the base stays crisp.
  11. Cut each pizza into 6 slices and serve warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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