You don’t need to invent strange combinations to impress: sometimes it’s enough to rely on ingredients that work on their own and give their best when treated with care. This is the case with mushrooms—whether champignon, porcini, or mixed—and their extraordinary ability to turn a simple pinsa into something special.

Pinsa e funghi is a classic that never gets old. But to do it right, you need two things: a light, crispy, highly digestible base like the one from Di Marco, and a topping that enhances the main ingredient without overpowering it. No heavy sauces or forced pairings: simplicity, seasonality, and balance are the keys. Even when you dare to add something more—like cured ham or soft cheeses—the secret remains the same: let the mushroom be the star.

How to Use Mushrooms on Pinsa: Fresh, Cooked, or Preserved in Oil?

The beauty of pinsa e funghi is that you can customize it in countless ways, even starting from the same ingredient. Mushrooms lend themselves to various preparations, each with its own characteristics and tips.

Raw fresh mushrooms

Young champignon or porcini mushrooms can be used raw, sliced very thin. But be careful: not all mushrooms are suitable, and they must be top quality and extremely fresh.

Sautéed mushrooms

The most common and versatile choice. Just cook them in a pan with a drizzle of oil, garlic, and parsley. They work well with nearly all toppings, don’t release excess water, and provide instant aroma.

Preserved mushrooms in oil

Convenient and ready to use, they add a bolder note. Be sure to drain and portion them carefully so they don’t overpower the other flavors.

Dried mushrooms

Ideal for a more intense flavor, especially if using porcini. Just soak them in warm water, squeeze, and sauté briefly. The soaking liquid (filtered) can be reused in small amounts for added aroma.

In short, choose the version that fits the season, your available time, or the effect you want to achieve. The only rule: don’t overdo it. With mushrooms, pinsa is always a matter of balance.

Five Mushroom Pinsa Recipes

The base stays the same: a Di Marco pinsa ready in 5 minutes, to be completed with fresh, well-chosen ingredients. Just a few steps and you’re done. Here are our suggestions.

Champignon Mushroom and Mozzarella Pinsa

Start with a true classic. Lightly pre-bake the base, then add a generous amount of sautéed champignon mushrooms (preferably fresh, cooked with a little garlic and parsley) and diced fiordilatte mozzarella. Drizzle with extra virgin olive oil, pop it back in the oven, and dinner is served.

Why try it? Because it’s the basic version—simple but effective. Perfect for those who prefer delicate flavors.

Ham and Mushroom Pinsa

An evergreen combo. After baking the pinsa with mozzarella and mushrooms (champignon or mixed), add a few thin slices of cooked ham on top. The contrast between the hot base and the soft ham creates an irresistible combo.

When to serve it? Anytime—from a quick dinner to Sunday lunch, it’s always a hit.

Porcini Mushroom and Burrata Pinsa

Time to level up. Porcini—fresh if in season, or dried—add unique aroma and intensity. After briefly sautéing them, place them on the hot pinsa and finish with fresh burrata added only at the end of cooking.

The result? A gourmet pinsa, perfect to impress your guests or treat yourself to something special.

Mixed Mushrooms and Smoked Scamorza Pinsa

Here we play with bolder flavors. Mixed mushrooms (champignon, honey mushrooms, pioppini), lightly sautéed, laid over a mozzarella base with thin slices of smoked scamorza cheese. A pinch of black pepper and into the oven it goes.

What makes it special? The mix of textures and the smoky aroma that instantly evokes autumn vibes. Great with a glass of red wine.

Mushroom Cream and Toasted Hazelnut Pinsa

Something a bit different. Spread a layer of mushroom cream (homemade with sautéed mushrooms and a bit of ricotta or cream cheese) on the base, then top with thin mushroom slices and a crunchy touch of toasted hazelnut crumbs.

Why it works? Because it’s creamy, flavorful, and has that extra touch that makes all the difference. Ideal for those who love to experiment.