Best 10 Wild Mushroom Crab Pizza Recipes

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Calling all mushroom and crab enthusiasts! Are you ready to embark on a culinary adventure that will tantalize your taste buds and transport you to a world of delectable flavors? In this comprehensive guide, we'll unveil the secrets behind creating the ultimate wild mushroom crab pizza, a symphony of savory sensations that will leave you craving for more. So, gather your ingredients, preheat your oven, and prepare to embark on a journey through a world of culinary excellence. Let's dive into the magical realm of wild mushroom crab pizza!

Here are our top 10 tried and tested recipes!

WILD-MUSHROOM PIZZA



Wild-Mushroom Pizza image

Can't find fresh tarragon in the middle of winter? Try substituting thyme, instead.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 50m

Yield Makes two 6-by-16-inch pizzas

Number Of Ingredients 9

3 tablespoons unsalted butter
1/2 cup finely chopped shallots (about 2 medium shallots)
1 1/2 pounds mixed wild mushrooms, coarsely chopped
Coarse salt and freshly ground pepper
1/2 cup dry white wine
3/4 cup heavy cream
1 pound pizza dough, divided in half
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons fresh tarragon leaves

Steps:

  • Preheat oven to 500 degrees with rack in lowest position and a pizza stone on rack. Melt butter in a large saute pan over medium-high heat. Add shallots; cook until softened, about 2 minutes. Add mushrooms, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; cook until mushrooms are softened and golden brown, 5 to 7 minutes. Add wine, bring to a boil, and cook until absorbed, about 1 minute. Add cream; cook, stirring, until mostly absorbed, about 4 minutes. Transfer to a plate, and let cool.
  • Gently stretch each piece of dough into a 6-by-16-inch rectangle, and place on parchment. Brush dough with oil, and spread with mushrooms, leaving a 1/2-inch border. Transfer pizzas on parchment onto pizza stone, and bake until crust is golden and crisp, 10 to 12 minutes. Drizzle with oil, sprinkle with tarragon, and cut into wedges.

WILD MUSHROOM PIZZA



Wild Mushroom Pizza image

What's great about this wild mushroom pizza is you don't need to worry about finding the right toppings. Whatever wild mushrooms are in season or at your market will work beautifully. I like to get as many different ones as possible. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 slices.

Number Of Ingredients 18

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 cup whole wheat flour
1/2 teaspoon salt
1-1/2 cups all-purpose flour
TOPPINGS:
2 teaspoons olive oil, divided
1 pound sliced fresh wild mushrooms
1/4 cup chopped shallot
4 garlic cloves, minced
2 ounces cream cheese, softened
1-1/2 teaspoons salt
1/2 cup shredded Gruyere cheese
1/4 cup shredded Parmesan cheese
6 fresh thyme sprigs, stems removed
Fresh basil, optional

Steps:

  • In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°., Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes. , Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme and basil.

Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 357mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

WILD MUSHROOM PIZZA



Wild Mushroom Pizza image

Looking for a party starter? Onion, garlic, Parmesan and parsley top this tempting mushroom munchie.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 25m

Yield 6

Number Of Ingredients 7

1 tablespoon olive or vegetable oil
1 pound assorted fresh wild mushroom, (such as morel, oyster and shiitake), sliced (6 cups)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
1 package (10 ounces) ready-to-serve thin pizza crust
1/2 cup finely shredded Parmesan cheese

Steps:

  • Heat oven to 450°F. Heat oil in 12-inch nonstick skillet over high heat. Cook mushrooms, onion and garlic in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in parsley.
  • Spoon mushroom mixture over pizza crust. Sprinkle with cheese.
  • Bake 8 to 10 minutes or until cheese is melted.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg

WILD MUSHROOM & CRAB PIZZA



WILD MUSHROOM & CRAB PIZZA image

Categories     Mushroom     Shellfish     Bake     Dinner     Lunch     Pizza     Bacon

Yield 8 Slices

Number Of Ingredients 9

8 oz. Phillips Crab Meat
2 Tbsp. olive oil
8 oz. mixed mushrooms, thinly sliced
4 Boboli® 8" crusts
2 c. (16 oz.) fire roasted tomatoes, drained of juice and diced
16 cloves garlic, roasted and slightly mashed
2 c. (6 oz) smoked Gouda cheese, shredded
2 c. (6 oz.) shredded low moisture part skim mozzarella cheese
8 slices thick cut peppered bacon, cooked & finely chopped

Steps:

  • Preheat oven to 450°F. Heat olive oil in medium sauté pan and sauté mushrooms over medium heat 5-7 minutes or until softened. Stir in mashed garlic gloves and set aside to cool. In small bowl mix the Gouda and mozzarella cheese together. Spread ½ cup diced tomatoes on each Boboli® crust. Top with about ½ cup mushroom/garlic mixture, then ½. cup mixed cheese, 2 tbsp. chopped bacon, 2 oz, crab meat, then an additional ½ cup mixed cheeses. Bake in preheated oven 8-12 minutes or until toppings are bubbling hot.

WILD MUSHROOM PIZZA



Wild Mushroom Pizza image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 29

1 recipe Basic Pizza Dough, recipe follows
1/2 cup My Marinara Sauce, recipe follows
10 ounces mixed exotic mushrooms (shiitake, oyster, any wild mushrooms available), chopped
2 tablespoons olive oil
8 garlic cloves, roasted
3 ounces Gruyere cheese
3 ounces Parmesan cheese, grated
3 ounces Swiss cheese, grated
1 package yeast
1/2 teaspoon sugar
3/4 cup warm water
2 cups allpurpose flour
Dash of salt
2 tablespoons olive oil
1 medium to large onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
4 tablespoons olive oil
1 (4ounce) can mushroom pieces, drained
1 (24ounce) can whole tomatoes, chopped, juice reserved
1 pound fresh tomatoes, diced
1 (4ounce) can ripe olives, diced
1 (6ounce) can tomato paste
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 bay leaves

Steps:

  • Preheat oven to 400 degrees F. Prepare pizza dough and roll it out to fit a 14inch pan. Spread My Marinara over the dough. In a skillet, saute the mushrooms in the olive oil. Spread the mushrooms on top of the sauce and cover them with dollops of the roasted garlic. Sprinkle all over with the cheeses and bake until all of the cheese melts, about 15 minutes.
  • Mix the yeast, sugar and water in a small bowl. Proof the yeast by letting it stand 5 to 10 minutes until bubbles form. Sift the flour and salt into a large mixing bowl. Add the oil and yeast mixture to the dry ingredients. With a wooden spoon, mix thoroughly until the dough is smooth. After the dough forms, continue kneading and working until all of the flour is incorporated and the texture is smooth. Let the dough rest in an oiled mixing bowl for 20 to 30 minutes. Punch down before rolling.
  • Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving.

WILD MUSHROOM PIZZA



Wild Mushroom Pizza image

Provided by Food Network

Time 1h15m

Number Of Ingredients 29

1 recipe Basic Pizza Dough
1/2 cup My Marinara Sauce
10 ounces mixed exotic mushrooms (shiitake, oyster, any wild mushrooms available), chopped
2 tablespoons olive oil
8 garlic cloves, roasted
3 ounces Gruyere cheese
3 ounces Parmesan cheese, grated
3 ounces Swiss cheese, grated
1 package yeast
1/2 teaspoon sugar
3/4 cup warm water
2 cups all-purpose flour
Dash of salt
2 tablespoons olive oil
1 medium to large onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
4 tablespoons olive oil
1 (4-ounce) can mushroom pieces, drained
1 (24-ounce) can whole tomatoes, chopped, juice reserved
1 pound fresh tomatoes, diced
1 (4-ounce) can ripe olives, diced
1 (6-ounce) can tomato paste
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 bay leaves

Steps:

  • Preheat oven to 400 degrees F. Prepare pizza dough and roll it out to fit a 14-inch pan. Spread My Marinara over the dough. In a skillet, saute the mushrooms in the olive oil. Spread the mushrooms on top of the sauce and cover them with dollops of the roasted garlic. Sprinkle all over with the cheeses and bake until all of the cheese melts, about 15 minutes.;
  • Mix the yeast, sugar and water in a small bowl. Proof the yeast by letting it stand 5 to 10 minutes until bubbles form. Sift the flour and salt into a large mixing bowl. Add the oil and yeast mixture to the dry ingredients. With a wooden spoon, mix thoroughly until the dough is smooth. After the dough forms, continue kneading and working until all of the flour is incorporated and the texture is smooth. Let the dough rest in an oiled mixing bowl for 20 to 30 minutes. Punch down before rolling.;
  • Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving. Yield: 4 to 6 servings;

CRAB AND WILD MUSHROOM CHEESECAKE



Crab and Wild Mushroom Cheesecake image

Categories     Food Processor     Mushroom     Bake     Cocktail Party     Buffet     Cream Cheese     Gouda     Parmesan     Bell Pepper     Chill     Bon Appétit

Yield Serves 16 to 20 as an appetizer

Number Of Ingredients 19

For crust
1 3/4 cups fresh breadcrumbs from French bread
1 cup freshly grated Parmesan cheese (about 3 ounces)
6 tablespoons (3/4 stick) butter, melted
For filling
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
4 cups coarsely chopped assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake)
3 8-ounce packages cream cheese, room temperature
1 4-ounce package cream cheese, room temperature
2 teaspoons salt
1 teaspoon ground black pepper
4 large eggs
1/2 cup whipping cream
10 ounces crabmeat (about 2 cups), drained well, picked over
1 cup (about 4 ounces) grated smoked Gouda cheese
1/2 cup chopped fresh parsley
1 French bread baguette, sliced, toasted

Steps:

  • Make crust:
  • Preheat oven to 350°F. Mix all ingredients in medium bowl until well blended. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until golden brown, about 15 minutes. Cool crust while preparing filling. Maintain oven temperature.
  • Make filling:
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chopped onion and bell pepper and sauté 2 minutes. Add mushrooms and sauté until liquid evaporates and mushrooms begin to brown, about 10 minutes. Cool.
  • Using electric mixer, beat cream cheese, salt and pepper in large bowl until mixture is fluffy. Beat in eggs 1 at a time, then whipping cream. Mix in vegetable mixture, crabmeat, smoked Gouda and chopped parsley.
  • Pour filling over crust. Place cheesecake on baking sheet. Bake until cake puffs and browns on top but center moves slightly when pan is shaken, about 1 hour 30 minutes. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
  • Run small sharp knife around pan sides to loosen cheesecake. Release pan sides. Transfer cheesecake to platter. Serve cold or at room temperature with baguette slices.

WILD MUSHROOM PIZZA



Wild Mushroom Pizza image

I love pizza and mushroom topping is my favorite. This could be a main meal or light lunch. Shredded Asiago cheese also goes great melted on top of pizza.

Provided by Asha1126

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 lb sliced assorted fresh wild mushroom (such as morel, oyster and shiitake)
salt and black pepper, to taste
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
1 (10 ounce) package ready-to-serve thin pizza crust
1/2 cup finely shredded parmesan cheese

Steps:

  • Heat oven to 450°F.
  • Heat oil in a large nonstick skillet over high heat. Cook sliced mushrooms, onion and garlic in oil about 5 minutes. Season with salt and black pepper to taste. Stir frequently, until onion is crisp-tender and caramelized. Stir in parsley.
  • Spoon mushroom mixture over pizza crust. Sprinkle with cheese.
  • Bake 8 to 10 minutes or until cheese is melted.

Nutrition Facts : Calories 123.2, Fat 7.4, SaturatedFat 2.7, Cholesterol 11, Sodium 199, Carbohydrate 7.6, Fiber 1.6, Sugar 3.2, Protein 8.7

WILD MUSHROOMS AND FONTINA PIZZA



Wild Mushrooms and Fontina Pizza image

Make and share this Wild Mushrooms and Fontina Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 52m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces assorted mushrooms, such as white mushrooms, shiitake, oyster
2 tablespoons olive oil
1 garlic clove, thinly sliced
1/2 teaspoon chopped fresh thyme leave
salt
fresh ground black pepper
2 tablespoons chopped fresh parsley
pizza dough (for 12 inch pizza)
4 ounces italian Fontina cheese, rind removed and thinly sliced

Steps:

  • Thirty to sixty minutes before ready to bake the pizzas, place a baking stone on a rack in the lowest level of the oven; turn on oven to maximum temperature, 500°.
  • Wipe mushrooms clean with damp paper towel; discard stems of shiitake mushrooms; cut mushrooms into thin slices.
  • In a big pan, heat the oil with the garlic over medium heat; add in the mushrooms, thyme, salt, and pepper to taste; cook, stirring often.
  • When the mushrooms liquid has evaporated and the mushrooms are browned, add the parsley; let cool.
  • Place pizza dough on a floured surface; Using your fingers, stretch and flatten dough out into a 12-inch circle.
  • Dust a pizza peel with flour; place dough on the peel, shaking it once or twice to make sure it does not stick-if it does, lift the dough and dust the peel with more flour.
  • Spread the cheese slices over the dough leaving a ½ inch border all around; top with the mushrooms.
  • Slide pizza onto prepared baking stone; bake pizza 6-7 minutes or until the edges are puffed and the crust is crisp and golden brown.
  • Remove pizza to a cutting board; cut into wedges and serve immediately.

Nutrition Facts : Calories 184.3, Fat 15.8, SaturatedFat 6.4, Cholesterol 32.9, Sodium 231, Carbohydrate 2.7, Fiber 0.7, Sugar 1.4, Protein 9.1

WILD MUSHROOM SKILLET PIZZA



Wild Mushroom Skillet Pizza image

A creamy mushroom topping fills this deep, crusty pizza. Martha made this recipe on Martha Bakes episode 608.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes four 8-inch pizzas

Number Of Ingredients 10

3 tablespoons unsalted butter
1/2 cup finely chopped shallots (about 2 medium)
1 1/2 pounds mixed wild mushrooms, coarsely chopped
Coarse salt and freshly ground black pepper
1/2 cup dry white wine, such as Sauvignon Blanc
3/4 cup heavy cream
Martha's Pizza Dough
Extra-virgin olive oil, for brushing and drizzling
8 ounces Fontina cheese, grated
3 tablespoons fresh tarragon leaves

Steps:

  • Preheat oven to 500 degrees with rack in lowest position. Melt butter in a large skillet over medium-high heat. Add shallots; cook until softened, about 2 minutes. Add mushrooms, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; cook until mushrooms are golden brown, 5 to 7 minutes. Add wine, bring to a boil, and cook until absorbed, about 1 minute. Add cream and stir to combine. Transfer to a plate, and let cool.
  • Working with one piece of dough at a time, gently stretch into a 9-inch circle and place in an 8-inch cast-iron skillet. Brush dough all over with olive oil, and sprinkle with 1-ounce cheese, and one-quarter of the mushrooms. Top with another ounce of cheese. Drizzle with oil, and season with salt and pepper.
  • Place skillet in the oven and bake until crust is golden brown, 15 to 16 minutes. Sprinkle with tarragon and cut into wedges. Serve immediately. Repeat process with remaining ingredients.

Tips:

  • Use a variety of mushrooms. This will give your pizza a more complex flavor. Some good options include shiitake, oyster, and cremini mushrooms.
  • Sauté the mushrooms before adding them to the pizza. This will help to caramelize them and bring out their flavor.
  • Use a good quality crab meat. Fresh or frozen crab meat will work well. Avoid using canned crab meat, as it will not have as much flavor.
  • Don't overcrowd the pizza. If you put too many toppings on the pizza, it will be difficult to cook evenly.
  • Bake the pizza at a high temperature. This will help to create a crispy crust and prevent the toppings from becoming soggy.

Conclusion:

Wild mushroom and crab pizza is a delicious and easy-to-make dish that is perfect for any occasion. With its combination of savory mushrooms, sweet crab, and creamy cheese, this pizza is sure to please everyone at the table. So next time you're looking for a new pizza recipe to try, give this one a try!

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