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Tuscan Mushroom & Sun-dried Tomato Pizza

This mushroom & sun-dried tomato pizza recipe is full of delicious flavors that will get you excited about making homemade pizza. It’s a welcome departure from boring pepperoni pizza and I promise you’re going to love it!

This recipe includes affiliate links which means I make a small commission if you purchase something I recommend.

slice of pizza with mushrooms and sun-dried tomatoes

I’m in love with this pizza. It’s the perfect meatless option for vegetarian friends and it tastes AMAZING. The combination of garlic, mushrooms and sun-dried tomatoes is just perfect.

Mushrooms, Garlic and rosemary sitting in a saute pan after cooking

TIP: In the photos you’ll see that I left the sun-dried tomatoes whole, I don’t recommend that. When left whole they are hard to bite into and it’s all you taste in that bite. I have made this several times and prefer to cut them up nice and small so the flavor is dispersed throughout the pizza. 


kitchen aid mixer with flour in the bowl with olive oil, yeast, salt and measuring cups sitting next to mixer

Ingredients for Pizza Dough

My homemade pizza dough recipe is so simple and only calls for a few ingredients. If you want more guidance make sure to ready my post How to Make Pizza Dough, it has everything you need to know! Pizza dough is a lean dough that’s low in fat and sugar to produce a crispy on the outside crust. We add a little olive oil for flavor.

  • Water
  • Active Dry Yeast
  • Flour- I like to use bread flour, all-purpose works but bread flour produces a little bit better results. If you’d like to make a whole wheat flour just use 1/2 whole wheat and 1/2 bread flour.
  • Salt
  • Olive Oil
toppings for pizza with mushrooms, cheese, rosemary, sundried tomatoes sitting on wood board and wood table

Ingredients for Mushroom & Sun-dried Tomato Pizza

  • Olive Oil- Brushing the edges of the crust with olive oil helps the crust to be crispy but not too hard.
  • Sun-dried Tomato Pesto- Instead of a traditional pizza sauce I used a jar of pesto and it adds a ton of flavor!
  • Mushrooms- pre-cooked and full of flavor when mixed with garlic and rosemary mushrooms add weight to this pizza.
  • Fresh Garlic & Rosemary- Flavor, flavor, flavor! Adding fresh garlic and fresh rosemary to the saute pan with the mushrooms creates a lovely topping mixture that is truly delicious.
  • Sun-dried Tomatoes- I love these little bursts of sweet and tangy flavor!
  • Havarti & White Cheddar- Top the pizza with generous amounts of delicious shredded cheese. I usually buy blocks of Havarti and White Cheddar at Aldi.
pizza dough with pesto sauce sitting on Silpat
Mushroom and Sun-dried tomato pesto pizza before it goes into the oven, sitting on Silpat nonstick baking liner

I love to make pizza! I’ve made several unique pizza recipes to help make family pizza night more delicious and get you more excited about making homemade pizza! Make sure to read my posts with lots of tips for making homemade pizza and how to make pizza for a crowd.

If you would like to get all 5 pizza recipes and the instructions for making pizza dough in a downloadable e-cookbook you can purchase my “How to Make Pizza at Home” ebook Here!

brushing olive oil onto pizza crust with a silicone basting brush

Tools for making homemade pizza

I don’t use a lot of fancy pizza making supplies that are used only for pizza. I don’t need extra stuff in my kitchen! So I prefer tools that are used for a variety of cooking needs. These are my tried and true cooking tools that I love to use for pizza making and more!

  • Silpat– A nonstick no-mess surface that is perfect for making pizza. Read more about how I use it in my post: The Top 3 Reasons I Love My Silpat
  • Perforated Baking Sheet– You need a base for the Silpat to sit on. You can use a sheet pan or jelly roll pan but I prefer the perforated baking sheet because it lets more air through the bottom and creates a crispier crust.
  • Roul’Pat– I can’t imagine rolling out the pizza dough on any other surface. This non-stick mat is awesome. I also use it for sugar cookies, pie crust, bread dough and more.
  • Metal Scraper– This tool is such a life saver when it comes to cutting and scraping dough.
  • Pizza Slicer– the only tool that’s “specific” to pizza. 😉
  • Offset Spatula– Although not necessary I really like to use an offset spatula to spread sauce on dough. If you already have one for icing cakes pull it out for pizza!
  • Basting Brush– I use a basting brush to brush the olive oil onto the edges of the pizza dough crust.
  • Kitchenaid Mixer with Dough Hook– Oh how do I count the ways I love my Kitchenaid mixer. I can’t imagine making pizza dough without a stand mixer, it makes it so easy. I clearly wasn’t cut out for pioneer days.
  • Large Bowl– You’ll want an extra large bowl to let the dough rise in.
  • Rolling Pin– A good rolling pin is a staple in the kitchen and you’ll need it to roll out your pizza dough.
pizza dough sitting on a roul'pat silicone counter mat with silver metal pastry cutter

Time Saving Tip:
Pre-make the Dough. If you’re not at home during the day make your dough the night before, let it rise and then put the ready to roll out down in the fridge wrapped in plastic wrap. Make sure to let the dough come to room temperature for 30-ish minutes before you roll it out. 

oval shaped pizza with mushrooms and sun-dried tomatoes on dark slate serving board
slice of pizza with mushrooms and sun-dried tomatoes

Mushroom & Sun-dried Tomato Pizza

Yield: 2 pizzas
Prep Time: 30 minutes
Cook Time: 12 minutes
Additional Time: 2 hours
Total Time: 2 hours 42 minutes

This mushroom & sun-dried tomato pizza recipe is full of delicious flavors that will get you excited about making homemade pizza.


Pizza Dough

  • 1⁄2 cup warm water

  • 2 1⁄4 tsp. yeast
, 1 package
  • 4 cups (22 oz.) bread flour, plus more for dusting

  • 1 1⁄2 tsp. salt

  • 1 1⁄4 cup water, at room temperature

  • 2 tbsp. extra-virgin olive oil


  • 1 tablespoon olive oil

  • 1 cup sliced baby bella mushrooms
2 cloves garlic, minced
  • 2 tablespoons fresh rosemary

  • 1/4-1/3 cup sun-dried tomato pesto
1/4 cup sun-dried tomatoes, chopped small
1/2 cup havarti cheese, shredded
1/2 cup white cheddar, shredded


  1. Measure 1/2 cup of warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top and set aside for 5 minutes, it should start to foam.
  2. In the bowl of a stand mixer mix the bread flour and salt, give it a quick stir to combine. 
  3. Pour 1 1/4 cup of room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed and with the bread hook attachment, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. 
  4. Knead on low speed until smooth and elastic, about 5 minutes.
  5. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 2 hours.
  6. Press down the dough to deflate it. Transfer the dough to a lightly floured work surface or a Roul'pat. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. Let the dough relax for at least 10 minutes but no longer than 30 minutes. 
  7. In a sauté pan over medium heat toss your mushrooms in 1 tablespoon of olive oil and cook until they release their juices, about 5-8 minutes. Add the minced garlic and rosemary and cook for a minute or two longer. Remove from heat and set aside. 
  8. Preheat the oven to 450.
  9. Roll out the dough. Place on Silpat. Brush edges of the crust with olive oil.
  10. Spread a layer of sun-dried tomato pesto over crust. Spread cheeses evenly over pizza. Sprinkle the mushroom mixture over the cheese and then finish with chopped sun- dried tomatoes.
  11. Bake for 10-12 minutes. Until crust is golden brown. While first pizza is baking roll out second dough ball to make the second pizza. When pizzas are done cooking let cool for 5 minutes, slide off Silpat onto a cutting board and slice and serve. 


If you'd like to make whole wheat pizza dough do 1/2 whole wheat flour and 1/2 bread flour.

Recommended Products

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 310mgCarbohydrates: 27gFiber: 2gSugar: 2gProtein: 6g

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If you would like to get all 5 pizza recipes and the instructions for making pizza dough in a downloadable e-cookbook you can purchase my “How to Make Pizza at Home” ebook Here!

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