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Garlic & Fennel Mushroom Pizza adapted from the original recipe from Life Is But A Dish and baked on Baking Steel.

Garlic & Fennel Mushroom Pizza

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  • Total Time: 1 hour 15 minutes


Garlic & Fennel Mushroom Pizza has earthy yet bright & balanced ingredients with flavorful, aged dough & a deeply charred crust for pizzeria style pizza at home. 


  • 1 round homemade 72 Hour Pizza Dough or store bought
  • 2 tablespoons olive oil, divided
  • 1 shallot, thinly sliced
  • 1 bulb fennel, thinly sliced
  • 1/2 cup crimini mushrooms, sliced
  • salt, to taste
  • 2 cloves garlic, minced
  • 1 tablespoon chicken stock or white wine
  • 1/2 teaspoon dried oregano
  • 1 cup mozzarella cheese, shredded
  • 1 teaspoon semolina flour
  • red pepper flakes, to taste
  • 1 large handful fresh spinach


  1. Remove pizza dough from the fridge and allow to rest at room temperature for an hour. Meanwhile, place your Baking Steel or pizza stone on the top rack of your oven and preheat oven to 500Β° (or as hot as it will go) for an hour. 
  2. Heat a large pan over medium/high heat. Add one tablespoon of olive oil, shallot and fennel. Add a pinch of salt and cook for 7-10 minutes until fennel is soft.
  3. Add mushrooms and cook for another 3 minutes. Add garlic and cook for 30-60 seconds. Add the stock and scrape up any bits from the pan with a wooden spoon. Cook for another minute or two until liquid is gone. Remove from heat and set aside. 
  4. Once the dough at room temperature, turn your oven up to broil. Cover a pizza peel with a light dusting of semolina flour. Stretch out your pizza dough into a 12" round and place on top of the semolina sprinkled peel. 
  5. Brush the dough with 1 tablespoon oil and sprinkle evenly with oregano. 
  6. Sprinkle cheese over dough and add the fennel mushroom mixture.
  7. To launch your pizza into the oven, open the door & touch the peel down at the back of the Baking Steel. Give your peel a slight jimmy (be gentle). Shuffle the peel out slowly as the pie settles onto your Baking Steel.
  8. Bake for about 90 seconds, then open the oven and rotate the pizza. Close oven and broil for 30 seconds or until you are happy with the coloring up top. Switch oven back to convection bake, sprinkle on the spinach and cook for about 1-2 more minutes. 
  9. Carefully remove from the oven and brush the crust with olive oil. Top with red pepper flakes and enjoy!


*For the ultimate pizza use this recipe for 72 Hour Pizza Dough from Baking Steel. It is chewy, flavorful and everything you love about pizzeria style pizza dough easily made at home. 

*The original recipe for this Garlic & Fennel Mushroom Pizza by Laney for Life Is But A Dish has been adapted for optimal results on a Baking Steel or pizza stone. 
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes