This mushroom artichoke pizza features a creamy asiago alfredo sauce, buttery sauteed shiitake mushrooms, and lots of tender artichoke hearts.
Soooo yeah, pizza night just got way more interesting.
I’m talking all-eyes-on-one-specific-pizza kind of interesting and inevitably ends in the swift disappearance of said pizza.
Our three magic words today? Shiitakes, artichokes, and asiago. Turns out they play a pretty mean pizza game.
The different combinations of pizza toppings a person can use are virtually endless, but I’m about to die on the hill that this trio of flavors comes out on top.
Trust me, you’ll be on this team soon enough.
This Pizza features…
- Tender artichoke hearts and sauteed shiitake mushrooms
- Gooey mozzarella and sharp asiago cheese
- A creamy asiago alfredo sauce
Making the Pizza
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Pizza dough
- Unsalted butter
- Shiitake mushrooms
- Garlic
- All-purpose flour
- 2% or skim milk
- Heavy whipping cream
- Asiago cheese
- Mozzarella cheese
- Artichoke hearts
- Thyme
Choosing Your Pizza Dough
This pizza recipe works great with a variety of pizza crusts. You can use a pre-made dough, homemade dough, or a pre-formed crust. You will need enough dough for a 12-inch pizza crust.
Be aware that cook time may vary depending on the crust recipe you use. Always watch your pizza carefully throughout cook time to prevent overbaking.
Tips for Perfect Pizza
- Use a pizza stone – for a crispy, tender crust texture you can’t beat baking this pizza on a stone. However, if you don’t own a stone, a 12-inch pizza pan will work just fine.
- Bake pizza at high temperature – a high temperature of 450F is essential for getting a golden-brown, crispy crust exterior.
- Par-cook mushrooms – saute the shiitake mushrooms until just tender.
- Add mushrooms and asiago during last 5-10 minutes of cooking – adding these ingredients during the last couple minutes of cooking will keep the mushrooms from getting overcooked and melt the asiago on top perfectly.
Recipe Variations
Try these ideas for a different twist on this pizza.
- Use a different mushroom – try button mushrooms, baby bellas, oysters, or porcini.
- Try another cheese – grated Parmesan or sharp cheddar would be great in place of the asiago.
- Swap out herbs – try topping pizza with fresh minced rosemary, chives, or basil instead of thyme.
Storing and Reheating Pizza
This pizza stores well in refrigerator up to 6 days. I recommend reheating pizza in a 375F oven 10-15 minutes or in a 375F air fryer 6-8 minutes.
The flavors on this pizza are just an absolute home run, no contest. The tangy artichokes play so well with the buttery shiitake mushrooms and all that wonderful nutty asiago cheese.
Your next pizza night ain’t about to know what hit it!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other killer pizza recipes next!
Asiago Shiitake Mushroom Artichoke Pizza
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Ingredients
- Pizza dough for 1 (12-inch) crust
- 2 tablespoons unsalted butter, divided
- 8 oz shiitake mushrooms, thinly sliced
- Salt and pepper to taste
- 1 medium clove garlic, minced
- 1 tablespoon all-purpose flour
- 3/4 cup 2% or skim milk
- 2 tablespoons heavy whipping cream
- 3/4 cup grated asiago cheese, divided
- 2 cups shredded low-moisture mozzarella cheese
- 1 cup jarred quartered artichoke hearts, patted dry
- 1 tablespoon minced fresh thyme
Instructions
- Preheat oven to 450F and adjust oven rack to middle. Place a pizza stone on oven rack to preheat (if you have one)
- Turn pizza dough onto a floured surface and shape/stretch dough into a 12-inch circle. Transfer to a well-floured pizza peel if baking pizza on stone or to a greased 12-inch pizza pan.
- Melt 1 tablespoon butter over medium-high heat in a medium skillet. Add shiitake mushrooms and sauté 2-3 minutes until just tender. Season mushrooms with salt and pepper to taste and set aside.
- Melt remaining 1 tablespoon butter in a separate small saucepan over medium heat. Add garlic and flour and cook 1-2 minutes until fragrant. Slowly drizzle in milk and heavy cream, whisking constantly until smooth. Bring sauce to a low simmer and cook until thickened. Remove from heat and stir in 1/4 cup grated asiago and salt and pepper to taste.
- Spread sauce over pizza crust to within 1 inch of edges and fold edges of crust over to create a 1/2-inch border. Top with mozzarella and artichokes.
- If baking pizza on stone, use the peel to slide pizza onto stone. If baking in pan, place pan in oven and bake pizza at 450F 10 minutes. Remove pan from oven and add sautéed shiitake mushrooms, thyme, and remaining 1/2 cup grated asiago cheese. Return pan to oven and bake an additional 5-10 minutes until pizza is a deep golden brown.
- Remove pizza from oven. Let stand 5 minutes then cut pizza into wedges and serve warm. Enjoy!
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