Mushroom and Cambozola Pizza

If you have never heard of cambozola before, well… now you have. I encountered this cheese when I was thinking of ideas to make for a wine party. In my case, I used the cheese on one of my crostini appetizers, and ever since then, I was hooked.

This cheese is unlike most cheeses. I get excited every time I slice a little bit off. Well, I get really excited. It is super creamy and has the subtle notes of gorgonzola cheese. Even my wife, who does not like most, if not all blue cheeses, loved this cheese. So as my first purchase of this wedge of cambozola, I returned again to purchase another wedge, but this time I was not going to make a crostini.

Mushroom and Cambozola Cheese

As I nibbled on this cheese in small bites, I looked around my kitchen, and as most busy weekday nights, I had to come up with something quick to make. So it be told, I made it a pizza night. I already had the dough ready, and saw some great cremini mushrooms on hand, so I decided I was going to make an excellent pizza, with everything I love in a steak, including mushrooms and blue cheese, but do it without meat.


  • Pizza dough, rolled out to about a 10-12″ circle
  • 1 cup of cremini mushrooms, sliced
  • 1 clove of garlic, minced
  • 1/4 cup of sliced shallots
  • 1/2 cup of mozzarella cheese
  • 4 tbsp cambozola cheese
  • 1 tsp cracked black pepper
  • flour for rolling your dough
  • finely ground corn meal
  • pizza wheel (optional)

With any homemade pizza, heat your oven to as high as it gets, typically 500 degrees. If you have a pizza stone, even better. Place the pizza stone in the oven during the preheat, and let it heat for about 25 minutes before placing your pizza on it.

Begin by taking a softball size dough out and place on a floured surface.  Roll the dough out into about a quarter inch thick, 10-12 inch round.

Arrange your pizza by lightly coating your pizza wheel with the cornmeal. This helps you slide the pizza off of the wheel and onto the pizza stone.

Place your dough onto the pizza wheel. Sprinkle the garlic and black pepper onto the dough. Top with the mozzarella cheese. Take about a tablespoon of the cambozola cheese and arrange near the middle, to top area of the pizza. Repeat with three remaining tablespoons. Top with all of the sliced mushrooms and shallots.

Mushroom and Cambozola Cheese

Gently shake the pizza onto the pizza stone and place into the oven for about 15 minutes, or until everything a light golden brown.

I like to let my pizza rest about 5 minutes on a pizza tray before serving.

A really rewarding pizza, this was a huge hit. If you are looking for a pizza that is earthy and has that subtle bite of blue cheese, this is the one. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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