Asiago Shiitake Mushroom Artichoke Pizza

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This mushroom artichoke pizza features a creamy asiago alfredo sauce, buttery sauteed shiitake mushrooms, and lots of tender artichoke hearts.

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 362kcal

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!

Storing Instructions

Store pizza in refrigerator up to 6 days.