Sheet Pan Mushroom & Burrata Pizza
Sheet Pan Mushroom & Burrata Pizza with White Garlic Sauce is a delicious and decadent homemade pizza made with caramelized mushrooms and fresh burrata.
Fact: there’s never a wrong time for pizza.
I’d be curious to know how many pizzas are delivered on a Friday. The number has to be crazy high, right?
I’ll be the first to admit that we’ve ordered our fair share of pizzas. However, sometimes delivery from your favorite pizza joint can feel a bit routine. Which is why I love making our own versions at home.
Well, if you need a new pizza to add to your rotation you need to try this Sheet Pan Mushroom & Burrata Pizza. The white garlic sauce makes this pizza reign supreme and topped with caramelized mushrooms and burrata…watch out!
Alright, ready to cooking?
What’s in this Sheet Pan Mushroom & Burrata Pizza?
The ingredient list you will find is minimal and that’s because I used store-bought pizza dough. If you want to make your own pizza dough, please do so. BUT! If you want to save time grab some pizza dough at your local pizza joint or the grocery store.
- Pizza dough
- Whipping cream
- Unsalted butter
- All-purpose flour
- Shredded Mozzarella
Tips for Making this Sheet Pan Mushroom & Burrata Pizza:
- Par-bake your dough. This is a VERY IMPORTANT step. You’ll roll out your pizza dough onto a prepared baking dish either into a circle or rectangle. You will cook the dough for about 5 to 7 minutes before you add any toppings. This will ensure you don’t end up with soggy pizza dough!!!
- Hand shred your mozzarella. Don’t buy the store package stuff unless you can find the rustic style. Hand shredded cheese is a game changer and melts so much better than the packaged variety.
Frequently Asked Questions:
Can I make this pizza vegan?
You bet! Simply use vegan cheese in replace of dairy cheese. Also, instead of using regular whipping cream I would use cashew or oat milk.
How long can I store this Sheet Pan Mushroom & Burrata Pizza?
This pizza will keep up to 3 to 4 days in the fridge in an airtight container.
Do I have to make this pizza in a sheet pan?
Not at all! If you would like to make a circle pizza I would use a pizza stone instead.
I’m not a fan of mushrooms, what can I substitute it with?
Yes! Any vegetable or protein like ground sausage would be an excellent substitute.
More Delicious Pizza Recipes to Enjoy:
- Pepperoni Pizza Pot Pie
- White Mushroom Pizza with Crispy Pepperoni
- Greek Pizza Bagels
- Slow Cooker Meat Lovers Pizza
Sheet Pan Mushroom & Burrata Pizza
- 1 pkg Pizza dough or homemade
- 1 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 1 1/4 cups Heavy whipping cream or whole milk
- 3 cloves Garlic, minced
- 1 tsp Italian seasoning
- 16 oz Baby bella mushrooms (about 2 cups)
- 1/2 cup Sliced yellow onion
- 2 cups Shredded mozzarella
- 8 oz Burrata
- Preheat the oven to 400 degrees. Spray a baking sheet with non-cook sticking spray.
- Roll the pizza dough into a 9X13 rectangle. Partially bake the crust for about six to seven minutes. Remove from the oven and set aside.
- Meanwhile, preheat a medium skillet to medium high heat. Add the mushrooms and cook for a minute or two. Next, add a little bit of olive to the skillet with yellow onion, salt and pepper. Continue to saute the mushrooms and onion until golden brown. Remove from the skillet and set aside.
- In the same skillet as the mushrooms, melt the butter over medium heat. Add in the flour and begin to whisk. Keep whisking until a roux forms about a minute. Gradually pour in the cream, keep whisking. Turn the heat to a medium low and keep whisking until slightly thickened about four minutes. Stir in the garlic, Italian seasoning, salt, and pepper. Keep whisking until desired consistency is achieved.
- Take the sauce and spread it on top of the pizza crust leaving a one-inch border all the way around. Top the white sauce with sauteed mushrooms, onions, burrata, and shredded mozzarella. Bake the pizza for about 15 minutes or until golden brown. Remove from oven and slice and enjoy!