Soft, chewy, and cheesy, this garlic mushroom sourdough pizza is the perfect recipe for pizza night.

Loaded with garlic mushrooms, spinach and two types of vegan cheese this garlic mushroom sourdough pizza, I promise, will be a new family favourite!  The first time I made this, I posted a quick story on Instagram about it, declaring it to possibly be the best pizza I’d ever eaten.

Big claim right?  What makes this pizza so good is a couple of things.  First is the sourdough pizza crust which makes a wonderfully light and tangy pizza dough and cooks to chewy, crispy perfection.  The second reason is I’ve absolutely loaded it with toppings.  I simply cannot emphasise LOADED enough.

How to make sourdough pizza

This does take a bit of pre-planning as you’ll need an active sourdough starter.  This is sourdough starter that has been fed within 4-12 hours, and is active and bubbly. You want to use starter that is at the peak of its bubbling in order to give the dough the most rise.  This is not complicated but does need a bit of forward thinking.

The morning of pizza night, add the ingredients to a stand mixer bowl.

With a dough hook, mix the dough on medium speed until the dough is very stretchy – about 10 minutes.

Place in an oiled bowl and cover. Leave to rest at room temperature for about 8 hours.

Building the garlic mushroom pizza

Roll the sourdough pizza base into a large circle or rectangle – whatever shape best fits your tray or oven.  Set aside to rest while you make the topping.

Saute the onions in a little oil and butter until just starting to soften.  Then add the garlic and cook for a further minute.

Add the rosemary, soy sauce and mushrooms and cook for 3-4 minutes.  Remove from the heat.

Scatter the spinach over the pizza.  I tend to cover the whole of the dough but you can leave a crusty edge if you’d prefer.

Scatter over the feta then the mushrooms.  Use a slotted spoon to lift the mushrooms out of the pan so you don’t get any liquid from them going onto your pizza!

Sprinkle over a pinch each of salt and pepper.  Finally, top with the grated cheese and bake in a preheated oven for 20-25 minutes until the dough is puffy and golden.

Don’t have a sourdough starter but still want a garlic mushroom pizza?

If you fancy all those toppings but don’t want the fuss of a homemade pizza base using a sourdough starter you can also use the pizza dough from this autumn harvest pizza.  Or an even easier one from this spinach and artichoke pizza.

Love vegan pizza?  So do I …

Easy Vegan Pizza

Spring Veggies Flatbread Pizza

Cheese and Tomato Pizza Tear and Share

Pizza Stuffed Twice Baked Potatoes 😉

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