This summer mushroom pizza is absolutely incredible — a chewy crust, melted asiago, sautéed mushrooms with crispy bacon, finished with a bright pistachio-herb vinaigrette. It feels like restaurant food but is simple to make at home.
This pizza is the epitome of summer flavor: earthy mushrooms, salty bacon, nutty cheese and a herb-forward drizzle that ties everything together.
It might not look complicated, but every bite is full of texture and contrast — juicy mushrooms, crunchy bacon, sharp asiago and a pistachio dressing that’s briny, tangy and herbaceous. The drizzle adds crunch and freshness that makes the whole pie sing.
If you’re into pistachios (they’re one of my favorite flavor additions right now), this vinaigrette will become a staple. It’s similar to a chimichurri but studded with buttery pistachios and fresh herbs, making it great on pizza, salads, grilled fruit or as a dip for crust.
I’ve also been in a mushroom phase lately. After testing summer mushroom tacos I couldn’t get enough, and this pizza is a natural extension of that obsession. The mushrooms cook down and soak up the bacon fat and garlic so they’re deeply flavorful.
This combo has quickly become a go-to dinner: chewy crust, sautéed mushrooms, crispy bacon, plenty of asiago and a bright green pistachio-herb drizzle. It’s a balance of richness and freshness that feels both indulgent and light.
In warm months I love grilling pizza. Once you get the technique down it’s easy, and the subtle smoky char from the grill adds a layer of flavor that’s hard to beat.
This is how I do it
While the dough rises, cook the bacon until it’s crisp. If you plan to grill the pizza, crisp the bacon in a skillet so you get rendered fat to sauté the mushrooms. Use a slotted spoon to drain the bacon on paper towels.
In the same pan, cook sliced mushrooms and garlic in the reserved bacon fat until tender and golden. That step builds rich, savory flavor and ties the toppings together.
Prepare the pistachio herb vinaigrette by combining chopped pistachios, olive oil, red wine vinegar, minced garlic and lots of fresh herbs — cilantro, parsley and mint are wonderful here. Season with kosher salt and pepper. The vinaigrette can be made a few hours ahead and refrigerated; its flavors meld and it’s handy to have ready when the pizza comes off the grill.
Shave or grate the asiago and have your shredded mozzarella ready. When the dough has finished rising, shape it on a floured surface and let it rest briefly before building the pie.
To assemble, transfer the dough to a well-dusted pizza peel, brush the surface with a little olive oil, then layer with mozzarella, the mushroom mixture, chopped bacon and plenty of shaved asiago. Slide the pizza onto a very hot grill, reduce the heat directly beneath the pie to prevent burning, close the lid and cook until the crust is bubbly and golden, usually around five to eight minutes depending on thickness. Rotate the pizza as needed for even charring.
When the pizza is finished, transfer it to a cutting board, sprinkle a little more asiago and finish with a generous drizzle of the pistachio herb vinaigrette. Serve immediately with extra dressing on the side for dipping crust.
Summer Mushroom Pizza with Pistachio Herb Vinaigrette
Summer Mushroom Pizza with Pistachio Herb Drizzle
4
2 hrs
15 mins
2 hrs 15 mins
Ingredients
Pizza
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour (plus up to 1/2 cup more for kneading)
- 1 teaspoon kosher salt
- Flour and coarse cornmeal for dusting
- 6 slices bacon, chopped
- 12 ounces sliced shiitake or cremini mushrooms
- 1 tablespoon olive oil (for mushrooms, if needed)
- 1 cup shredded mozzarella
- 1 cup shaved asiago, plus more for topping
Pistachio Herb Vinaigrette
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 3 tablespoons pistachios, chopped
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- Kosher salt and freshly ground pepper to taste
Instructions
- In a large bowl combine warm water, yeast, honey and olive oil. Stir and let sit until foamy, about 10 minutes. Add the flour and salt and stir until the dough comes together and is still slightly sticky. Form into a ball and knead in additional flour (up to 1/2 cup) on a floured surface until smooth. Lightly oil the bowl, place the dough inside, cover and let rise in a warm spot for 1 to 1 1/2 hours.
- While the dough rises, cook the bacon in a skillet over medium heat until crispy and the fat has rendered. Remove with a slotted spoon and drain on paper towels.
- To the same skillet, add the mushrooms and garlic and cook in the bacon fat until the mushrooms are softened and golden, about 6 to 8 minutes. Season with a pinch of salt and pepper and remove from heat.
- Make the pistachio herb vinaigrette by combining olive oil, red wine vinegar, minced garlic, chopped pistachios and the fresh herbs. Season with salt and pepper. This can be made ahead and stored refrigerated.
- After the dough has risen, punch it down and shape it on a floured surface into your desired pizza shape. Cover with a towel to rest while you prepare the grill.
- Preheat your grill to high heat. Dust a pizza peel with flour or cornmeal and transfer the dough to the peel. Drizzle the top with 1 tablespoon olive oil, then layer mozzarella, the mushroom mixture, chopped bacon and shaved asiago.
- Slide the pizza onto the hot grill, lower the heat directly under the pizza if possible, close the lid and cook until the crust is bubbly and golden, about 5 to 8 minutes depending on crust thickness. Rotate as needed to ensure even cooking.
- Remove the pizza to a cutting board, top with extra asiago and a generous drizzle of the pistachio herb vinaigrette. Slice and serve immediately with extra dressing for dipping the crust.
Every bite is a flavor bomb: earthy mushrooms, salty bacon, tangy cheese and the herbaceous crunch of pistachios. This grilled pizza is a summer must-make.