Are you ready to elevate your pizza night with a gourmet twist? This Mushroom Puff Pastry Pizza with White Sauce is a delicious option perfect for any night of the week. Featuring a flaky puff pastry crust, a creamy white sauce, and topped with a medley of mushrooms, mozzarella, and fontina cheese and arugula. Now…if you want to take it next level see my secret addition below! It’s an easy dinner that will impress your family and friends! If you like this pizza check out my Crispy Pepperoni & Veggie Puff Pastry Pizza!
You can serve this Mushroom & White Sauce Puff Pastry Pizza as is or I love to pair mine with my Mediterranean Crunch Salad to get some greens in there as well!
My Secret Bonus Addition
Once my pizza is done I like to add what I call a finishing touch! In addition to the arugula, I love to add fresh burrata, basil, truffle oil and balsamic glaze. Now listen….the pizza is delicious sans these additions but this takes it to THE NEXT LEVEL!!! Trust me!
Why We Love This Recipe
This Mushroom Puff Pastry Pizza with White Sauce is perfect for any occasion:
Gourmet Flavors: The combination of creamy white sauce, mushrooms, and gourmet toppings like burrata and truffle oil makes this pizza truly special.
Quick and Easy: Despite its sophisticated flavors, this pizza is easy to make and takes just 15-20 minutes to bake.
Versatile: Perfect for a fancy dinner party, a casual get-together, or a simple weeknight dinner.
Family Favorite: The rich, savory flavors are sure to please both kids and adults alike.
Mushroom & White Sauce Puff Pastry Pizza Video
If you enjoyed this video for Mushroom & White Sauce Puff Pastry Pizza, please subscribe to my Youtube Channel. Click the BELL icon so you can be the first to know when I post a new video.
Ingredients
Full recipe, instructions, and photos in recipe card at end of post
Pizza
- 1 sheet of puff pastry dough, thawed
- 1 cup sliced mushrooms
- 1 cup shredded mozzarella cheese
- 1 cup shredded fontina cheese
- Fresh arugula, for topping
- Burrata cheese, for topping (optional)
- Truffle oil, for drizzling (optional_
- Balsamic glaze, for drizzling (optional)
- Fresh basil leaves, for garnish
- 2 eggs, beaten (for egg wash)
White Sauce
- 2 tbsp butter
- 2 tbsp flour
- 1.5 cups milk
- 3 garlic cloves, minced
- ¼ cup boursin cheese
- ¼ tsp salt (or to taste)
- ¼ tsp fresh black pepper
- ¼ cup grated parmesan cheese
About Our Ingredients
Puff Pastry Dough: The star of the show, offering a light, flaky crust that differs from traditional pizza dough.
Mushrooms: Add a savory, umami flavor that pairs perfectly with the creamy white sauce.
Mozzarella and Fontina Cheese: These cheeses melt beautifully and provide a rich, gooey texture.
White Sauce: Made from butter, flour, milk, garlic, boursin, and parmesan cheese, this sauce is creamy and full of flavor.
Fresh Toppings: Arugula, burrata, truffle oil, balsamic glaze, and basil add a fresh, vibrant finish to the pizza.
Substitutions & Variations
Cheese Variations: Substitute mozzarella with a blend of cheddar, gouda, or even blue cheese for a different flavor profile.
Vegetarian Options: Add more vegetables like spinach, roasted red peppers, or caramelized onions. With these veggies, I would recommend sautéing your veggies with a little salt to remove some of the liquid so you don’t end up with a soggy dough
Meat Toppings: Add prosciutto, crispy bacon, or cooked sausage for a meaty twist.
Puff Pastry Pizza Pockets: Fold the puff pastry over the toppings and seal the edges to make portable pizza pockets.
Puff Pastry Wheels: Roll the topped puff pastry into a log and slice it into wheels before baking for a fun appetizer.
Mini Pizzas: Cut the puff pastry into smaller squares to create mini pizzas, perfect for parties or as a fun snack for kids.
How To Make Mushroom & White Sauce Puff Pastry Pizza
Full recipe, instructions, and photos in recipe card at end of post.
Prepare the White Sauce:
- In a small saucepan over medium heat, melt the butter. Add in your garlic and sauté for 1 minute. Add the flour and whisk continuously for about 2 minutes, until lightly golden.
- Gradually add the milk, continuing to whisk to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
- Stir in the boursin cheese, salt, black pepper, and grated parmesan cheese. Cook for another 2 minutes until the cheese is melted and the sauce is smooth. Remove from heat and set aside.
Prepare the Puff Pastry Crust:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, use a rolling pin to gently roll out the puff pastry sheet to smooth out the creases.
- Transfer the puff pastry dough to the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. This will create a raised puff pastry base for your toppings. Poke holes with a fork along the dough.
- We are going to blind bake your pastry dough to make sure it doesn’t get soggy. Egg wash your pizza and bake it for 10 minutes.
Assemble the Pizza:
- Remove the pizza from the oven and spread 1/4 cup of the white sauce evenly over the puff pastry, inside the border, using the back of a spoon.
- Sprinkle the shredded mozzarella and fontina cheese over the sauce.
- Add the sliced mushrooms evenly over the cheese.
Bake the Pizza:
- Place the puff pastry pizza in the preheated oven and bake for 6-8 minutes, or until the cheese is bubbly and melted.
- Remove from the oven and let it cool for a few minutes.
Finish with Toppings:
- Top the pizza with fresh arugula. Also, optional but I HIGHLY recommend :), torn pieces of burrata cheese, truffle oil, and fresh basil leaves.
- Drizzle balsamic glaze for an extra layer of flavor.
FAQ
Can I use a different cheese blend?
Yes, you can substitute fontina with gouda, gruyère, or even asiago for a different flavor profile.
Can I prepare the white sauce ahead of time?
Yes, you can make the white sauce up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat by adding a little milk before using.
What are some other topping ideas?
Try adding caramelized onions, roasted red peppers, or even thin slices of prosciutto for a gourmet touch.
How should I store leftovers?
Store any leftover pizza in an airtight container in the refrigerator. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes.
Mushroom & Arugula Puff Pastry Pizza
Ingredients
Pizza
- 1 sheet of puff pastry dough thawed
- 1 cup sliced mushrooms
- 1 cup shredded mozzarella cheese
- 1 cup shredded fontina cheese
- 1/2 cup Fresh arugula for topping
- Burrata cheese for topping (optional)
- Truffle oil for drizzling (optional_
- Balsamic glaze for drizzling (optional)
- Fresh basil leaves for garnish
- 2 eggs beaten (for egg wash)
White Sauce
- 2 tbsp butter
- 2 tbsp flour
- 1.5 cups milk I used whole milk
- 3 garlic cloves minced
- ¼ cup boursin cheese
- ¼ tsp salt or to taste
- ¼ tsp fresh black pepper
- ¼ cup grated parmesan cheese
Instructions
Prepare the White Sauce
- In a small saucepan over medium heat, melt the butter. Add in your garlic and sauté for 1 minute. Add the flour and whisk continuously for about 2 minutes, until lightly golden.
- Gradually add the milk, continuing to whisk to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
- Stir in the boursin cheese, salt, black pepper, and grated parmesan cheese. Cook for another 2 minutes until the cheese is melted and the sauce is smooth. Remove from heat and set aside.
Prepare the Puff Pastry Crust
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, use a rolling pin to gently roll out the puff pastry sheet to smooth out the creases.
- Transfer the puff pastry dough to the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. This will create a raised puff pastry base for your toppings. Poke holes with a fork along the dough.
- We are going to blind bake your pastry dough to make sure it doesn’t get soggy. Egg wash your pizza and bake it for 10 minutes.
Assemble the Pizza
- Remove the pizza from the oven and spread 1/4 cup of the white sauce evenly over the puff pastry, inside the border, using the back of a spoon.
- Sprinkle the shredded mozzarella and fontina cheese over the sauce.
- Add the sliced mushrooms evenly over the cheese.
Bake the Pizza
- Place the puff pastry pizza in the preheated oven and bake for 6-8 minutes, or until the cheese is bubbly and melted.
- Remove from the oven and let it cool for a few minutes.
Finish with Toppings
- Top the pizza with fresh arugula. Also, optional but I HIGHLY recommend :), torn pieces of burrata cheese, truffle oil, and fresh basil leaves.
- Drizzle balsamic glaze for an extra layer of flavor.
Delicious!