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Pizza Mushrooms

Pizza Mushrooms

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For the countertop:

  • 500 gr flour
  • 2 eggs
  • 250 ml of milk
  • 21 g of yeast
  • oil (pour a little to knead)
  • salt

For the filling:

  • 1 mozzarella ball
  • 50 gr mushrooms
  • Ketchup Univer
  • 1 large tomato
  • oregano
  • basil
  • salt
  • pepper

Servings: -

Preparation time: less than 15 minutes


Make the mayonnaise, dissolve the yeast in a bowl in a little warm water and a little sugar, let it rise for a few minutes in the heat. Then in a larger bowl put flour, in the middle put eggs, salt and then the mayonnaise , mix all then put the milk and knead well for 10-15 minutes and add a little oil to each kneading. After kneading well, leave to rise in a warm place and cover with a clean towel, possibly for a faster growth put a pot of hot water under the bowl. After it has grown, roll a sheet with a roller, preferably thinner or thicker, put it in a round tray greased with oil, then put the ingredients in turn: grease the sheet with ketchup, then place the ingredients, sliced ​​mozzarella, mushrooms as well, sliced ​​tomatoes, pepper, salt, oregano and basil. Place in the oven for baking for a few minutes over high heat. Good appetite!

Tips sites


4 sheets come out of this countertop composition

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OMG. every dish was bursting with flavors! It was so delicious.

Started with the shrimp scampi and truffle garlic bread (that is a must!). We wanted to order the calamari but that was out of stock so we settled for the shrimp scampi. I can't explain the flavors off the garlic bread so just order it and you won't be disappointed! The shrimp scampi is so buttery and filled with garlic! Make sure to dip your bread in the sauce!

We also ordered the pizza mushrooms and short rib cavatelli. The short rib was tender and being Asian, probably preferred over rice lol the pizza was so good too!

For cocktails we ordered the new Italian spritz which reminded us of our time in Positano. a great drink to have a hot day!

Everything is house made and so delicious. No wonder it has over 3k reviews.

My only complaint was when we checked in for a party of 2. Two other groups who checked in behind us got served before us but it was only less than a 5 minute wait. Kudos to Devin for fast, friendly and attentive service!

Others will see how you vote!

Wife and my first time here. Jasmine was our waitress and she was exceptional! She was attentive and made great suggestions! We haven't eaten out in a long time and she made our evening extra memorable.

We ordered the bruschetta, Funghi Pizza, STROZZAPRETI, and the butter cake! All very delicious! So good! Cannot wait to be back to try all the other options.

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  • Alexis W.
  • Sacramento, CA.
  • 0 friends
  • 18 reviews
  • 24 photos

Great atmosphere. Had the meatballs, arugula salad, bolognese, and mushroom pizza. We cleared every dish. We'll be back!

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  • Lisa C.
  • Northbrook, IL
  • 0 friends
  • 18 reviews
  • 1 photo

We ordered pizzas and salads to carry out. Loved the Simple salad (nice Gorgonzola dressing) and mushroom pizza. They had an outdoor spot for the pickup, which gave me peace of mind.

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  • Olivia L.
  • Fullerton, CA.
  • 45 friends
  • 13 reviews
  • 30 photos

We had reservations tonight and waited about 5 minutes to be seated at the outdoor patio area. Like the indoor dining area, the patio has a sleek modern vibe to it. We were a little disappointed with it being an Italian restaurant that there was no bread or anything for while you wait to be served. However, we did order the calamari appetizer which was very good and came out promptly with our drinks. We did have to wait about 40 minutes after ordering our food. I got the Funghi pizza which was decent. I would say they went a little heavy on the onions, but otherwise I enjoyed it. We also, ordered the divers scallops which came on a bed of risotto. Very nice flavor to it and seasoned well. Overall good experience!

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  • Jasmine N.
  • Fullerton, CA.
  • 268 friends
  • 106 reviews
  • 290 photos
  • Elite ’21

For starters, our server & # 39s name was Mel B! So I mean, five stars already! #SpiceUpYourLife

LOL. In all seriousness, this place was awesome. All of the food was PERFECTION. We dined in on November 16th and the Covid health precautions were followed seamlessly.

For drinks, we got the Sicilian Margarita and the Quiet Italian Gentleman, which were both good. I & # 39m not a huge margarita person, but I did enjoy the marg. I would recommend it, but next time I & # 39d like to try some of their other specialty cocktails.

To start, we had the beef carpaccio, which came with wonderful seasoned buttery bread and was very good.

We got the Funghi pizza and seasonal Diver Scallops which were both BOMB. The entrees will keep me coming back. AMAZING and SO fresh.

I really wanted to try some dessert, but the food was all so rich, neither of us had room!

I & # 39m summation, this place has cozy, trendy ambiance, GREAT service, and absolutely wonderful entrees. Everything was good, but the entrees were stupendous.

10/10 would recommend and I WILL be back!

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  • Kia M.
  • Ramona, CA.
  • 1 friend
  • 181 reviews
  • 7 photos

Similar to what others experienced, my husband and I were disappointed with the initial service. Ten minutes after being seated, and no sign of our server, we asked to speak to management. Dylan was a delight, and the sole reason we didn’t walk out. His hospitality calmed our nerves, allowing us to enjoy our date. Thank you. The food was good (highly recommend the mushroom pizza), but a return visit is not likely. First impression are essential, and unfortunately this establishment failed to fulfill.

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  • Grace C.
  • Houston, TX
  • 152 friends
  • 1093 reviews
  • 226 photos
  • Elite ’21

Got a DoorDash delivery from North Italy for lunch today. I was stuffed to the gills.

The margherita pizza was simple but so delicious.

The funghi pizza (mushrooms.) Was really awesome and flavorful.

The truffle bread was seriously enjoyable as well. Crusty bread with soft middle, cheesy truffle-y ​​goodness for flavor.

The bolognese pasta was good but not as flavorful as the other items, so I probably wouldn't order it again.

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  • Jenny M.
  • Irvine, CA.
  • 426 friends
  • 306 reviews
  • 100 photos

We ordered food to be delivered via DoorDash.

1. Funghi Pizza (added Prosciutto) - Great pizza, full of flavor but not heavy - the added prosciutto really takes it up a notch. Will be reordering this in the future.

2. Bolognese - This is what they are known for right? For some reason, the pasta was really dry and there was hardly any sauce / meat. My sister pointed out that it wasn't worth the price ($ 20) and I have to agree with her. I think I have gotten more flavor from a frozen meal. I won't be ordering this particular dish again as it was disappointing.

Will be trying other dishes on their menu and hope to update soon.

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  • Ari G.
  • Inglewood, CA.
  • 4 friends
  • 31 reviews
  • 2 photos

Best service and food. I sat at the bar and had the mussels and the mushroom pizza. food was delicious! The two old fashioned I had were delicious! I & # 39d def be back

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  • Gina H.
  • Pasadena, CA.
  • 15 friends
  • 89 reviews
  • 148 photos

First time here. Everything was amazing. We came here on a Saturday and we were seated right away. We were helped out by Blake. He was super nice and suggested for us to try some plates and they were all delicious. Every plate we ordered was so good. You can taste the high quality ingredients they use in each item we ordered. We got the calamari, Tuscan kale salad, mushroom pizza, and the squid ink pasta. So so good! The pizza was a bomb. That dough is money. I can't wait to come back here again! Ask for Blake, he is very helpful and very cool and nice.

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  • Angel C.
  • Orange County, CA
  • 215 friends
  • 275 reviews
  • 109 photos
  • Elite ’21

Parking is a nightmare, even at lunch time. So get here early! I & # 39d recommend making reservations too. Delivery is available via DoorDash, food is well packed.

Overall North Italia is a little fancier than your neighborhood Italian spot but not as snooty as some of the places you'll find in OC. Casual but slightly more hips vibes?

All of them are good. Caesar. Tuscan Kale. Seasonal Veg. Get a salad !!

For starters.
+ calamari
But like so much better than just any calamari
+ bruschetta ham
If you like ham you'll love this (has asparagus!)
+ mussels
So. Much. Mussels. With the best grilled bread ever
+ arancini
Risotto balls isn't the most delicious marina sauce
+ white truffle garlic bread
Give me all the bread and cheese and truffle

the pizza
+ the pig
a fancy version of a meat lovers pizza, doesn't feel too meaty, highly recommend!
+ mushrooms
how can you not love mushrooms this is a mushroom lovers dream pizza

+ bolognese
Maybe just some of the best bolognese you'll ever have
+ short rib radiator
my favorite pasta here! Unlike any other pasta I've had. If you can't decide, GET THIS! Just don't look at the calories on the menu

Basically. you can't go wrong with anything here.

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  • Cathy P.
  • Silicon Valley, CA.
  • 1150 friends
  • 459 reviews
  • 1837 photos
  • Elite ’21

Mmmm. carbs! North Italia is my favorite Italian restaurant, and I don't think I've ever had a single disappointing experience here. I & # 39ve come here good amount over the past couple years since I live nearby. It & # 39s is a great place for a nice dinner or a special occasions. But since COVID has ruined all that, we most recently opted for take-out!

Although it is on the pricier side and the portions tend to be on the smaller side, the quality of the food makes up for it, in my opinion. You can tell that the ingredients are fresh and everything is prepared with care.

Some of my favorite dishes are the Bolognese, the Squid Ink Mafaldine, the Funghi Pizza, the Pig Pizathe White Truffle Garlic Bread (a must) !! Overall, North Italia is a great take-out option if you & # 39re in need of some bomb pasta or pizza: & # 39) Not the same as dining in but the leftovers are so clutch

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  • Carmen L.
  • Tustin, CA
  • 325 friends
  • 113 reviews
  • 576 photos
  • Elite ’21

I & # 39ve gone here a couple times and every time has been positive.

A few of the items I tried:
1. White truffle garlic bread - I wish it was bigger !! Great appetizer, but you're not going to want to share haha.
2. Funghi pizza - I love mushrooms on my pizza so this pizza was perfect. I wish it had a little bit more flavor though, but other than that it was my type of pizza.
3. Strozzapreti - One of my favorites. I wasn't sure if it was going to be filling enough but hey it's ended up being the perfect amount. It did not taste as heavy as some other pastas and I loved the extra crunch from the pine nuts. I & # 39m usually skeptical of pastas with chicken cause I & # 39m always worried it might be too dry, but surprisingly it wasn't.
4. Short ribs radiators - This normally comes with horseradish so make sure to request to NOT include it if you do not eat horseradish. The first time I had this, I made that mistake and let & # 39s just say I couldn't go past 1 bite. This pasta dish was heavier than the Strozzapreti one so I don't think I would have been able to eat the whole dish myself. It was good but I would prefer the Strozzapreti over this one (just a preference though).

If you can, I recommend splitting dishes with someone so you can try more than one thing but still feel content :)

Parking could be better in this plaza but they do offer valet and there is a parking structure on the other side of the plaza. It can get pretty packed / busy so I would suggest making reservations if you want to have a guaranteed spot for lunch or dinner.

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  • Natasha S.
  • Newport Beach, CA.
  • 31 friends
  • 257 reviews
  • 70 photos

I love North Italy. I & # 39m glad they are still open during COVID and doing patio service dining for guests for those that want to sit and dine out. My fave dishes are the calamari, Bolognese, strozapretti. Their pizzas are good. If you are getting to go, be sure to warm up the pizza on a pan! It & # 39ll give it the original crisp. We ordered the mushrooms as usual.

My only recommendation is that they staff more people to help with the go / delivery line as throughput is extremely slow and it & # 39s a lot of work for one employee to manage. Actually, it's impossible and not fair for one employee to manage without a bunch of unhappy guests and this is what I observed Saturday night with the disorganization for the to go / delivery line. Wait time for to go orders was quoted to be 45 minutes on the phone, but I advise rounding that to 60 minutes. I ordered one hour prior and still had to wait 15 minutes to pick up. I waited patiently, but think they could improve simply by better supporting the to go line. It doesn't make sense to have one person standing around for the dine in line and do nothing when the to go line employee is running around and never at their post. It confuses bosses.

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  • Basha W.
  • Trabuco Canyon, CA
  • 83 friends
  • 57 reviews
  • 62 photos

Ah I love North! This is long over due since I've been coming here since they opened. No matter what time of day this place is a good idea. Fantastic food, great casual trendy atmosphere, and great service every time I've been here. A few fav dishes are the kale salad, chicken pesto, their crispy potatoes during breakfast, calamari, mushroom pizza, diver scallops, baked salmon, and of course the tiramisu. But honestly everything is great. There is always a wait though, so make a reservation and if not I suppose you can sip a few great cocktails while you wait.

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  • Tiffany L.
  • Garden Grove, CA.
  • 451 friends
  • 57 reviews
  • 22 photos
  • Elite ’21

One of my go-to & # 39s for Italian food! Such a charming and aesthetic ambiance with delicious food and great service!

Food: 4.5 / 5
White Truffle Garlic Bread: $ 13.50
This garlic bread is dangerously good. You can’t eat just one or two slices, but the whole dish. Their homemade ricotta had such a nice and soft texture. The white truffle was subtle, but also the star of this dish. This was the perfect complement to the pasta dishes. This was my first time trying this appetizer, but now will be a MUST-GET every time I visit.

Short Rib Radiators: $ 22
The short rib was cooked perfectly, basically melting in your mouth. I was wary of the horse-radish mentioned in the dish, but I couldn't taste it at all! I love the zesty, lemon taste that pairs with the light savory sauce of the pasta. I liked the addition of breadcrumbs and arugula to the pasta - it added more dimension and texture to the dish! Such a light and creamy tasty dish. I recommend asking the server to split any of the dishes if sharing! :-)

Mushrooms Pizza: $ 16
I am a big big fan of mushrooms, so this was a must-get for any fungi lovers! This was such a simple, yet flavorful pizza. The crust was nice and airy. The mushroom texture paired well with the mozzarella. I had some left over and it was still delicious the next day!

Service / Atmosphere: 5/5
I LOVE the ambiance of this place. Each table has their own candle light and the table setting is so effortlessly simple, yet charming! This would be the perfect place for a date night out or anything celebratory. Our server was so friendly, giving us his personal recommendations on entrees and what wine pairs well with what. He was very conversational with us, and really made us feel at home! This place does get very crowded, especially on a weekend. I definitely recommend making a reservation: & # 39) I've seen good reviews on other delicious entrees that I'm excited to try and can't wait to be back to dine in after everything subsides.

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  • Songnia X.
  • Irvine, CA.
  • 363 friends
  • 43 reviews
  • 94 photos
  • Elite ’21

North Italia is my go-to spot when I want some decent Italian but too lazy to venture out too far. None of their dishes are necessarily amazing but they're good and do the job. I have to say that I do really enjoy their salads though, usually all very fresh, light and tasty. Their zucchini chips are also crispy and fun. I usually get their mushroom pizza which is nice but doesn't have as strong as a mushroom kick to it. Most recently I had their Bacon & Egg pizza just to jazz things up, but to my disappointment the egg was really dry and so was the rest of the pizza. The arancini was pretty good but it was also on the drier side but thank god they & # 39re served with red sauce. Definitely recommend their Hazelnut Cake for dessert! The salted caramel gelato was the highlight for me.

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  • Vicky C.
  • Santa Clara, CA
  • 272 friends
  • 77 reviews
  • 166 photos
  • Elite ’21

North Italia is my favorite Italian restaurant in Irvine! I & # 39ve dined here on multiple occasions (at least 7 times this past year) and have been waiting to write a thorough review. My family has celebrated birthdays, anniversaries, milestones, and holidays here. Not every visit met our expectations, but there was always something memorable about North Italy.

I highly recommend making a reservation beforehand. Sometimes it takes another 15-20 minute wait even with a reservation. I absolutely love the modern design, open space, and relaxing vibe inside the restaurant. It's perfect for family gatherings and date nights.

The food can be amazing here depending on what you order:
Crispy Calamari - 10/10 every time. Comes with arugula and lemon on the side. I & # 39m not a huge fan of arugula, but this dish is perfection. The batter is light and the calamari is fresh. We did notice that the portion of calamari got increasingly smaller the last couple of times we went.

Arancini - 3 decently sized crispy mushroom risotto balls with tomato sauce. Too salty and cheesy for me. The risotto was also dry, and I barely tasted any mushroom. I don't recommend it.

Black Mediterranean Mussels - Came with 2 pieces of garlic parmesan cheese bread. I don't usually eat mussels or oysters (prefer clams), but I gave it a try and it was pretty good. Definitely dip it in the sauce.

Chef & # 39s Board - SO good. I & # 39ve had 2 different versions. The older one had asparagus instead of zucchini, and a slightly different variation of sauces. I prefer the asparagus, but I love that the newer version has a cheese sauce that had a butter like texture (super good I want to buy this). Highly recommend this over bruschetta.

Seasonal Vegetable - not good, will not recommend. Kale was bitter and portion was small. I & # 39ve never ordered another salad here after this.

Margherita Pizza - I only got this once or twice. It was salty and the topping / cheese detached from the bread too easily. I felt like I was eating cheese with tomato sauce and bread separately.

Funghi Pizza - I order this when I'm really craving pizza. The roasted mushroom is such a great complement to the onions. It & # 39s still a hit or miss depending on how much salt they decide to sprinkle on top.

Squid Ink Mafaldine - my FAVORITE pasta on the menu. I love the texture of the mafaldine and the spicy tomato sauce. There & # 39s also a good amount of squid and shrimp. I order this every time.

Strozzapreti - not the best. Chicken was a bit dry and the toasted pine nut didn't go too well with the pasta.

Braised Short Rib - good for first-timers but I don't order this every time. The dish is a bit heavy, and sometimes the short rib is overcooked. When cooked right, the meat is super soft and melts in your mouth. I love the creamy mascarpone polenta at the bottom, which tasted like a mix between risotto and thick porridge.

Diver Scallops - love the parmesan risotto. The scallops at times tasted undercooked / raw to me, so I only order occasionally. I personally don't like undercooked seafood.

Filet of Beef - ordered once and never again. The filet was too raw for medium well done. The meat was also very hard to cut and chew. My first try ruined the experience for me.

Tiramisu - HEAVENLY. Got this every time. I love the tiny crunchy chocolate pieces layered on top. I get tiramisu at every Italian restaurant I go to, and I have to say this makes my top 3.

Hazelnut Cake - SO DELICIOUS. Comes with a large scoop of salted caramel gelato. Definitely a bit sweeter than the tiramisu, but perfect pairing with a cappuccino.

Bombolini - italian donuts with lemon cream. This was really good, but not as unique as the other two.

Finally made it to the end of the list, but I left out a few items so this review doesn't get too long. Service in general is good, but not the best. Most of the time, our servers weren & # 39t very attentive and would either forget to check in on us or on our orders. However, I've also had servers that really put in the effort to make our dining experience memorable! The food is nonetheless delicious, and I'll be back for more.

In the Kitchen With: Nick Anderer & # 8217s Mushrooms Pizza

Once, while speaking with a group of people from all over the world, I was put on the spot about my favorite Roman food. I thought for a second and said I really liked pizza. One of the people quipped, & # 8220You & # 8217re so American. You are so predictable and have no taste! & # 8221 Well, he is right. I am so American and may be predictable, however, I don’t think I am alone in my love for a good Roman-style pizza with thin crust, crispy around the edges. This week & # 8217s recipe is for mushrooms (mushroom) pizza by Nick Anderer, chef at Marta in New York, a Roman pizzeria. If you & # 8217re curious how the food conversation ended, the guy who said I had no taste in food said his favorite food is tripe! I & # 8217ll let you decide on your own at whose dinner table - mine or his - you & # 8217d prefer to eat! A quick note about the recipe: Nick notes that in the restaurant they use a live mother yeast instead of an instant dry yeast. This recipe represents a way to replicate his recipe by substituting mother yeast with the use of a “preferment.” & # 8211Kristina

About Nick: Nick Anderer was born to a Japanese mother and German-American father and grew up with a variety of eclectic culinary influences, mainly inspired from his mother’s home-cooking. After a stint studying in Rome, he decided to dedicate himself to the art of Italian cuisine and delved headfirst into the culinary scene, dusting off traditional Italian cookbooks and incorporating them into his work at a variety of renowned Manhattan restaurants including Babbo, Gramercy Tavern and Piglet. He just opened Marta in September, which has become NYC’s signature Roman pizzeria.

Intro photo by Daniel Krieger, Process Photography and portrait by Alice Gao.

See how to make Nick & # 8217s pizza at home after the jump!

Mushrooms Pizza

Pizza Dough for home cooks

For the Dough

  • 3.5 cups bread flour
  • 1/8 cups whole wheat flour
  • 1.75 cups room temp water
  • 1 package instant dry yeast
  • 1.5 tablespoons sea salt
  1. To make the “preferment,” add a small pinch of instant yeast to the room temperature water, add 1 cup bread flour and all the whole wheat flour and mix till homogenous. Allow to sit at room temperature for 15-18 hours.
  2. Using the dough hook of a stand mixer, mix the preferment, remaining flour, and remaining yeast till shaggy but hydrated (no clumps of dry flour).
  3. Cover the bowl of your stand mixer and allow dough to rest for 20-30 minutes at room temperature.
  4. Add the sea salt and mix till smooth, with full gluten development.
  5. Remove the dough from the mixing bowl and place into a lightly greased bowl, cover with a damp towel or plastic wrap.
  6. After 1 hour, divide dough into 5-6 equal pieces and gently round the cut pieces. Alternatively, the dough can also be stored overnight in the refrigerator. Always cover the dough to keep it from drying out.
  7. Place a baking steel (the best) or a pizza stone (okay) on the top rack of your oven. Preheat to 550 degrees (or to max temp).
  8. Using a light dusting of flour, gently roll out your dough balls to the desired width (10-12) inches or until very thin), top with ingredients, and bake till crispy and delicious.
  • 3 large bunches of hen of the woods (maitake) mushrooms
  • 1 pint of chanterelle mushrooms
  • 1 red onion (thinly sliced)
  • 1 Tablespoon picked thyme
  • 3 cups grated fontina
  • 1 cup low moisture mozzarella (or Fior di Latte) cut into small cubes
  • Fresh squeezed lemon to taste
  • Olive oil to taste
  • Salt and pepper to taste
  1. Break the hen of the woods into small pieces and clean the chanterelles by scraping thestems and cutting into bite-size pieces.
  2. Sauté over high heat with olive oil, salt and pepper until the mushrooms are barely wilted.
  3. Cool the mushrooms, and once they are fully cooled, spread across pie in one thin layer.
  4. Sprinkle the grated fontina to barely cover the mushrooms.
  5. Sprinkle the picked thyme, cubed mozzarella, and red onions throughout (just enough to get some in each bite).
  6. Transfer to oven and once fully cooked, remove and hit it with a fresh squeeze of lemon juice before serving.

Why Nick loves this pizza: The best thing a pizza can do is to allow prime ingredients to really sing. That & # 8217s what this pizza does for mushrooms with their intense earthy flavor accented with pungent fontina and subtle aromatics from the thyme.

Ham and Mushroom Pizza

with S. Marzano tomato, mozzarella, ham and mashroom (Pizza Prosciutto e Funghi)
The pizza dough for Bella Ciao is a cult. Chef Mirko ranked second in:
His love of pizza makes him a very special pizza maker.
Who has eaten his pizza has tasted the taste of real pizza cooked in a wood oven respecting the tradition of culture,
Mediterranean and Neapolitan cuisine and flavors. The pizza dough is not made only with flour, water, yeast and salt.
But with an ingredient that few have and that is the love for its creation, and this is the pizza for Bella Ciao.
Pizza dough made with selected flours and a slow and sweet leavening, without any impact on the dough.
The products to enrich it and make it unique on the palate are fresh and local.
You can choose whether to take away, or if you want to stop and eat in our restaurant.
You can choose whether to place your order, to take away or to book because you want to stop and eat in our restaurant.
Or you want to give a dinner, a lunch, a pizza, an aperitif or something else !! order the menu and pay.
If you need help, you will get it via the Messenger button


Dough (for 1 pizza)

  • 100g water, lukewarm
  • 10g Fresh yeast
  • 1/2 tsp Sugar
  • 200g Flour - High-quality flour, all-purpose flour
  • 2 tsp Olive oil
  • 1/2 tsp Salt

Margherita (for 1 pizza)

Mushrooms (for 1 pizza)

  • 250g Mushrooms
  • 20g Butter
  • 100g Mozzarella
  • 100g Tomato sauce
  • Thyme leaves
  • Leap

FREE DELIVERY on orders over € 30. 10% off all online orders collected in-store. Collection from Woozza Pizza Takeaway on Sea Road, Galway.

& # 8220Amazing Pizza! Absolutely loved this place. Pizzas are quite big, thin crust food fired style. Run by an Italian man and honestly the best and most authentic pizza I & # 8217ve had, even in Italy! Prices range from 11-14 Euro for a pizza but they & # 8217re quite large, I eat a ton and could just barely finish. Owner and his wife are also very friendly. & # 8221 & # 8211 Ammon, TripAdvisor

& # 8220The Best Pizza in Galway. & # 8221 Enjoyable pizza, good & friendly service ❤. Nutella pizza was different and very delicious. Location is nice & central. worth a punt !! & # 8211 Carol, TripAdvisor

& # 8220Woozza’s service was impeccable, and the food is delicious! After a week of Irish pub food, my husband and I were ready for something different, and this place impressed! Not to mention, they serve food past 9:30 which is difficult to find in Galway. Thanks Woozzza! & # 8221 & # 8211 Dedham, Tripadvisor

John Doe

Opening Hours:
Woozza Pizza Takeaway: Monday to Sunday: 4:00 PM - 11:00 PM - Deliveries from 5pm.

Woozza Dining Restaurant: Monday to Sunday: 12:30 PM - 11:00 PM - We can open for special catering requirements!

Pizza Mushrooms

American reminds me of Cheers. Every time I pop into Americano, I always run into people I know. It & # 39s the Balboa equivalent of the financial district. Happy Hour is always fun. They have frozen drinks. The one I really enjoyed though they discontinued. It was a blackberry vodka slushy cocktail. The Rose Slushy is not my favorite, but my friends really enjoy it. The food is always delicious at Anericano. You really can't go wrong with anything. Last two times I was there I had the Pizza funghi, fontina, and black truffle oil and the Butternut Squash Ravioli. Family style is the best way to order, so you can enjoy a smorgasbord. During the warm weather, the patio is the place to be, and you'll get to enjoy the beautiful view of the Bay Bridge and the San Francisco Bay. A view, a glass of wine, some bites, and friends is makes a truly wonderful day!

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  • Melanie N.
  • San Francisco, CA
  • 774 friends
  • 197 reviews
  • 777 photos

The American name just rolls off my tongue. Can & # 39t believe I & # 39ve never written a review about this place. One of my favorite watering hole, I always feel at home when I & # 39m here thanks to the amazing bartenders!

The drinks are all amazing and well made, my favorite at the moment are dirty martinis and I can't have just one! The food is delicious as well. Some must order are:

- Pizza Funghi come with fontina & black truffle oil
- Pizza Salsiccia is topped with pork sausage, piquillo peppers, & crushed tomatoes
-Deviled Eggs with Trout
- Artichokes & Brussels Sprouts

In my option, these are some of the best pizza in town right here!

5 Stars for all the good times!

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  • Jenn L.
  • New York, NY
  • 1158 friends
  • 441 reviews
  • 2099 photos
  • Elite ’21

I & # 39m surprised it doesn't have that many stars but I thought this place was pretty good. It has a great outdoor view and even in doors, you can see the view from outside due to the clear windows. The service and food was great! I would definitely come back here and it & # 39s a great place for a date or even happy hour on Saturday - Wednesday from 3-6PM. The only thing is that I wish they offered HH on Thursdays and Fridays.

Things I ordered / recommend:
- Heirloom Tomato Salad, buratta, heirlooom cucumber, mint, dukkah, shaved croutons
- Artichoke & Fried Brussels Sprouts
- Grilled Oysters, cilantro butter, chili, line, breadcrumbs
- Pizza Funghi fontina, black truffle oil

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  • Mo M.
  • San Antonio, TX
  • 377 friends
  • 352 reviews
  • 1545 photos

Nope, wouldn't recommend this place to anyone. Found it online while searching for places to go during our SF trip. Saw that they have a live DJ on Tuesday from 5-8pm and thought why not? I know why not now. We walk in, no one greets us or asks if we need help. We go stand by the hostess stand and yep, still no one. We had a reservation at 5:30 and arrived at 5:20. We walk up to the outside bartender and he said the hostess doesn't arrive until 5:30. Okay then. We'll just wait. When she does arrive she wasn't very friendly and was hard to recognize as the hostess based on her casual attire. We are seated and the waitress comes up and says "have you been here before?" We let her know that it's in fact our first visit and she gave us a really crappy rundown of the menu. She points and says "starters, appetizers, small courses and bigger courses." And says she'll be back in a little bit. No recommendations, no details, no smile. We ordered some cocktails that were just terrible. I had to force myself to drink it and my fiancé had to do the same.

I didn't see any of the options that were on previous Yelp pictures or reviews, guess they changed the menu. So, when the waitress did return I asked if she would recommend the spaghetti or pizza funghi . She said to get the penne because it's her favorite and very good. Okay, why not give that a try. Well, I really wish I didn't listen to her. The penne was overcooked and mushy the sauce was just an oily green mess with no flavor and the sausage was in huge chunks and had a weird flavor. Bleh. My fiancé burgers was okay but definitely nothing spectacular and not worth the price. I say the best part of the meal was the bread with the balsamic/olive oil dip. Pretty sad when the only good thing in my opinion was the bread especially after spending $90.


How to make Pizza Express Funghi di Bosco Romana at home

  • 1 PizzaExpress Romana Margherita Speciale Pizza
  • 2 thinly sliced portobello mushrooms
  • Pinch of rosemary
  • 15gms shaved Gran Milano cheese (or Parmesan)
  • 10ml garlic oil (or olive oil wil do)
  • Double pinch of black pepper
  • Pinch of parsley

1. Preheat your oven to 180°C

2. Open your PizzaExpress Romana Margherita Speciale pizza

3. Thinly slice 2 portobello mushrooms

4. Add the portobello mushrooms around the pizza in a spiral pattern all the way to the centre

5. Sprinkle with rosemary and black pepper

6. Drizzle with garlic oil

7. Cook in the oven for 8-10 minutes until golden brown

8. Top the hot pizza with shaved Gran Milano cheese

9. Top with chopped parsley

While the other recipes make the pizza from scratch, in the latest Pizza Express have advised fans skip a step and buy their Margherita Romana base and then add mushrooms, garlic and rosemary and parsley to finish it off

For fans who want to make the recipe from scratch, they can make Pizza Express' Margherita as a base, and then top with mushrooms.

Pizza Express have made their pizzas and the dough balls for more than fifty years and have kept the recipe a tightly-guarded secret in that time.

But it's followed McDonald's and Greggs in taking the unprecedented step of sharing top-secret recipes for the very first time.

And fans couldn't contain their excitement at the release of the new recipe after it was posted on Instagram and Facebook this morning.

'My dreams have come true' wrote one, while a second penned: 'This makes me want to cry.'

A third added: 'Helllllsss yeah.'

Fans couldn't contain their excitement at the release of the new recipe after it was posted on Instagram and Facebook this morning


Prep time: 40 mins | Cooking time: 10 – 12 mins | Makes: 1 large pizza

  • 150ml warm water – around 27 degrees
  • 1 teaspoon of sugar
  • 15g fresh yeast (or 2 level teaspoons of dry yeast)
  • 225g of plain flour (plus extra for working)
  • 1.5 teaspoons of salt
  • Extra virgin olive oil (and a little for drizzling)
  • 80g of PizzaExpress passata (or any tomato passata you have)
  • 70g mozzarella (or any cheese you have)
  • Pinch of oregano
  • 1 Basil leaf (if you have one)
  • Black pepper

Pizza Express also shared a clip of one of their staff members attempt of making the pizza at home

1. Preheat the oven to 230°C.

2. Add the sugar and crumble the fresh yeast into warm water.

3. Allow the mixture to stand for 10 – 15 minutes in a warm place (we find a windowsill on a sunny day works best) until froth develops on the surface.

4. Sift the flour and salt into a large mixing bowl, make a well in the middle and pour in the yeast mixture and olive oil.

5. Lightly flour your hands, and slowly mix the ingredients together until they bind.

6. Generously dust your surface with flour.

7. Throw down the dough and begin kneading for 10 minutes until smooth, silky and soft.

8. Place in a lightly oiled, non-stick baking tray (we use a round one, but any shape will do!)

9. Spread the passata on top making sure you go to the edge.

10. Evenly place the mozzarella (or other cheese) on top, season with the oregano and black pepper, then drizzle with a little olive oil.

11. Cook in the oven for 10 – 12 minutes until the cheese slightly colours.

Para hacer la masa de pizza casera, mezclamos 200 g de harina de trigo, 3 g levadura fresca de panadería, 3 g de sal, 20 ml de aceite de oliva virgen extra y 125 ml de agua y los amasamos durante unos cinco minutos hasta poder formar una bola. Después, ponemos la masa en un bol, la tapamos con film de cocina y la dejamos reposar 30 minutos en los que aumentará de tamaño. Mientras preparamos el horno precalentandolo a 225º. Aquí podéis ver en detalle todo el proceso. Si lo preferís, podéis también utilizar masa para pizza preparada que encontraréis en vuestro supermercado fresca en la zona de refrigerados o también congelada aunque los resultados no son los mismos obviamente.

Una vez lista la masa de pizza, la estiramos con un rodillo sobre la encimera enharinada y la ponemos sobre la bandeja de horno con un papel de hornear o sobre una fuente para hornear pizzas un cacharro muy práctico si os gusta hacer pizzas caseras.

Extendemos el tomate sobre la pizza con el dorso de una cuchara y repartimos el queso dando pellizcos a la mozzarella hasta que tengamos bien cubierta la pizza. Disponemos a continuación los trozos de pepperoni y preparamos los hongos, dándoles un pequeño salteado en la sartén para que no humedezcan demasiado la pizza.

Añadimos un hilo de aceite de oliva y espolvoreamos con un poco de orégano. Horneamos a 225º en el horno con calor arriba y abajo, poniendo la pizza en la zona central del horno. Sabremos que la pizza está lista cuando los bordes -que hemos doblado un poco sobre sí mismos- estén bien dorados como veis en las imágenes.

Video: Νηστίσιμα μανιτάρια με σάλτσα (July 2022).


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