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Meatless Mushroom Bolognese Pizza

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“We have family pizza night every Friday night, and made this one during the Lent Season. Delicious....even if you aren't searching for a meatless dish! I love the combination of mushroom and Fontina, but you can substitute mozzarella cheese if you like.”
1hr 5mins

Ingredients Nutrition


  1. To make a pizza crust, coat a large bowl with teaspoon of olive oil and set aside.
  2. Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
  3. Place 1 1/2 cups of white flour and 1 1/2 cups of wheat flour in large bowl and mix in salt.
  4. Place one cup of regular white flour on work surface.
  5. Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
  6. Stir until as combined as possible.
  7. Turn out onto floured surface.
  8. With well floured hands, knead dough to work in the cup of flour on the board.
  9. Continue kneading until nice, smooth dough-ball is formed; approximately four minutes.
  10. Place in well oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
  11. Dough should double (at least).
  12. While the dough is rising, prepare the sauce.
  13. In a saute pan over medium-high heat bring olive oil to a light sizzle.
  14. Add the minced carrots and onions.
  15. Cook for 2 to 3 minutes stirring constantly.
  16. Add the minced mushrooms-stir well.
  17. Season with the salt and pepper.
  18. Cook until vegetables are tender-about 2 minutes.
  19. Add the garlic and thyme, toss well.
  20. Pour Marsala wine down sides of pan.
  21. Add the Marinara Sauce, stir well.
  22. Cook until sauce is heated through and the pizza dough is risen.
  23. Add the butter-stir quickly to incorporate.
  24. Use half the dough to form a large pizza crust (15 inch round), crimp the edges, brush edges with olive oil. Use the other half for another pizza.
  25. Place all of the sauce on the dough (less if you like, but I use it all).
  26. Sprinkle with chopped parsley and parmesan cheese.
  27. Top with shredded fontina cheese.
  28. Bake on pizza stone or ceramic tile at 425 F for approx 15-20 minutes.

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