Wild Mushroom and Fontina Pizza narrow display Wild Mushroom and Fontina Pizza wide display

Wild Mushroom and Fontina Pizza

Goat cheese and rosemary


Crust Type  
Active Time:
~12 min
Total Time:
~20 min

About this Recipe

It's a vegetable, it's a fruit . . . no, it's a mushroom. Technically neither vegetable nor fruit, mushrooms are in their own unique category in the food kingdom (they’re actually fungi) and are a rich source of umami. Does including three different kinds of mushrooms on this pizza mean triple the umami? You tell us!



Prep pizza crust

  • You can bake only 1 pizza at a time. If you are preparing 2, assemble both (assemble second pizza on a cutting board); then bake one after the other, letting metal tray and oven cool for 10 minutes in between. If you are baking only 1 pizza, oil just 1 crust and prepare half of the ingredients.
  • Place 1 pizza crust on Brava metal tray. Using pastry brush or your hands, evenly spread 1 tablespoon extra-virgin olive oil over entire crust.
  • Season crust with a pinch of salt and pepper.


Assemble pizza

  • Remove one-fourth of rosemary leaves from stems; coarsely chop leaves and sprinkle over crust. (After assembling second pizza, you will have half of rosemary left over.)
  • Thinly slice half of garlic and evenly distribute over crust.
  • Crumble half of goat cheese. Evenly distribute 4 slices of fontina and crumbled goat cheese on crust, leaving ½ inch uncovered around edges.
  • Wipe away any soil from half of shiitake and cremini mushroom caps. Remove and discard stems. Cut caps into ¼-inch slices.
  • Top pizza with mushrooms.
  • Remove and discard bottom ½ inch from cluster of beech mushrooms. Using your hands, separate cluster into individual mushrooms. Arrange one-fourth of beech mushrooms on pizza. (After assembling second pizza, you will have half of beech mushrooms left over.)


Slide metal tray into bottom oven shelf

  • Select “Wild Mushroom and Fontina Pizza” on your oven touchscreen and follow instructions.



  • When your food is done, transfer pizza to cutting board. If you want to bake second pizza, let metal tray and oven cool for about 10 minutes before proceeding.
  • Sprinkle baked pizza with half of Parmigiano-Reggiano and drizzle with 1 tablespoon extra-virgin olive oil.
  • Cut pizza into slices.