Mango Mushroom Pizza

Mango Mushroom Pizza  Recipe

Our favorite pizzeria is a local chain called Pizz'a Chicago.  The pizzas are named after Chicago landmarks and notable personalities, and are made with a wide range of ingredients.  I'm sure there's an Obama-inspired pizza in the making.  I had so much fun recreating the Inaugural luncheon that maybe I should try my hand at it as well!

Our favorite pizza there is the Joliet Jake. It's a vegetarian pizza with shitake, portobello, button and cremini mushrooms with dried apricots. Instead of apricots, I substituted dried, cubed mango, papaya and pineapple that I had leftover from my holiday fruitcake baking. When I make this pizza at home, I typically substitute dried mango in for the apricots.  It's a common snack food in my house, and I think it tastes better than apricots. 

My father-in-law is allergic to mushrooms, so there was more for everyone else!  Just kidding.   I always make a separate olive and cheese pizza just for him.  I'll put that recipe up soon.


Yields: 6

1/2 cup water, warm
2 pack dry active yeast, (14g)
1 1/2 cups bread flour
1 cup all purpose flour
1 1/2 tsp sea salt
2 tsp raw sugar
4 Tbs olive oil, extra for drizzling
1 cup ice cold water
1 tsp garlic powder
1 portobello mushroom, sliced
2 button mushroom, sliced
2 shitake mushroom, sliced
2 cremini mushroom, sliced
3 Tbs dried mango, papaya, pineapple
2 Tbs corn meal
4 Tbs simple tomato sauce
2 Tbs tomato paste
1/2 cup mozarella, shredded (or less, depending on how healthy you want to be)
1 chunk parmesan, shaved
2 Tbs fresh sweet basil, roughly chopped


Preheat the oven to 400°F

For 2 pizza dough:

Warm up the 1/2 cup of water. Using a thermometer, the temperature should be between 105°F to 120°F.

In a little bowl, place the yeast, add sugar then pour the warm water. Stir a little so the yeast get dissolve and let it rest for 10-20 minutes.

Lightly oil the bowl of your food processor with a silicone brush. Then mix all the flours, yeast, salt, garlic powder and cold water to form a dough. Transfer the dough to an lightly oiled big bowl, add the olive oil and knead the dough until it becomes smooth. Cover with a towel, place the bowl in a warm spot then let the yeast do its magic. You'll get a nice airy dough doubled in volume in about 2 hours.

Punch the air bubbles of the dough. Form 2 approximate disks using a rolling pin. I do not dust the dough with additional flour. It'll get heavy. I start rolling the dough between two sheets of wax paper, make it thin then place my shaped pizza on a pan.

Meanwhile, place the pizza stone in the oven. Mix the tomato sauce and tomato paste in a little bowl. Spread it evenly on the dough. Sprinkle the cheese. Add the mushrooms and sprinkle witht he dried fruit. Sprinkle a little cheese again. Transfer the pizza from the pan to the hot pizza stone. I use a pizza peel dusted with corn meal.

Bake for 10-11 minutes.

Garnish with shaved parmesan and basil. Drizzle a little oil (you can also used a chili-infused oil)

Bon appetito! (Sorry, I don't speak Italian)



Using warm water in addition to sugar will help the yeast to develop and  get a good result. The warm water reactivates the yeast which consumes the sugar and produces carbon dioxide, leavening the dough. Gluten, formed by kneading the dough, traps the carbon dioxide.  You'll get a nice airy dough. Anyhow, that was the science lesson of the day. This reminds me of my years in lab class in high school...

I always use bread flour for its higher level in gluten. I use King Arthur bread flour.

I use a combination of tomato sauce and tomato paste to get a less runny thick consistency so the sauce does not drip on the sides and keep a nice dry crust on the outside.

Usually, I don't use cubes dried fruit. I often make an only dried mango and mushroom pizza. I thinly  slice long strips of dried mango.

You'll get a crisp pizza bread on the outside if you place you pizza at the lowest oven rack and use a pizza stone. The stone will distribute a more even heat and will absorb all humidity (if some tomato sauce drips). The crust will be nice and golden and the inside will be soft and chewy. Guaranteed! Do not cook the dough for more than 10-11 minutes. The bread won't be as soft.

Published By: Jacqueline Pham on January 21, 2009.


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[ Posted at 10:40 PM on 8/20/09 | Reply ]

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