Robert Peers – How to Make the Most Delectable Wild Mushroom Pizza

Wild Mushroom Pizza

In the daytime I’m known as “Robert Peers, financial advisor”, but I am also passionate about food.

One of my favorite things to do in the kitchen is to come up with new takes on classic recipes. For instance, we all know and love pizza — but there’s plenty of room for innovation there. I was inspired to create this Wild Mushroom Pizza recipe after having an amazing mushroom dish at a tapas restaurant in my hometown of Calgary.

My favorite thing about it is that you can change it up to make it as exotic as you want! I use shiitake mushrooms on this pizza, but other types of mushroom can create unique flavors mixed with your favorite cheeses.

Pizza Dough

*Requires a bread maker

Yield = 8 thin crust pizza (10” – 12”)

  • 15 oz Water
  • 3 tbsp Olive Oil
  • 4 ½ cups of White Flour
  • 4 tbsp Whole Wheat Flour
  • 2 Tbsp Sugar
  • 2 ½  tsp Salt
  • 1 ½  tsp Yeast
  1. Put the ingredient in bread maker until kneaded and risen. (Follow instructions on your Bread Maker regarding separation of Yeast and other ingredients).
  2. Once the dough is complete, remove from bread maker and separate into 8 balls, wrapping each in plastic wrap until you are ready to roll them out, so that they don’t dry out.
  3. Dust your countertop and rolling pin with flour and roll out the ball of dough until it is approximately 10”-12” in diameter.
  4. Sprinkle Semolina Flour lightly on the cooking sheet and then place the rolled out dough on top. (The Semolina flour is an excellent way to prevent the dough from sticking without using too much oil.
  5. Brush Olive Oil around the outside ½ inch of the crust.
  6. Place your desired pizza toppings.
  7. Pizza should cook at 400F for 10-15 min each.

Sautéed Mushrooms

  •  1 LB of Mushrooms – Sliced (I use ½ lb Shitake and ½ lb Crimini mushrooms, but any will do)
  • ¼ cup of butter
  • ¼ cup of sherry or Madera
  • 2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes
  • Salt to taste
  • 2 tsp Truffle Oil
  • 1 tbsp fresh thyme leaves
  1. In a skillet, frying pan or dutch oven, melt the butter.
  2. Add garlic, red pepper flakes, black pepper and stir into the melted butter
  3. Add mushrooms and coat with the butter mixture.  (depending on the size of your pan, you may need to add the mushrooms ¼ at a time, letting the water evaporate before adding the next ¼.  Make sure to coat the mushrooms in the liquid on each addition. *It is very important not to crowd the mushrooms by putting in to many at a time, otherwise they will not brown as desired.
  4. Once the all of the mushrooms have been added, and most of the liquid evaporated, add the sherry and fresh thyme and coat, cooking until mushrooms start to brown.
  5. Once the mushrooms are sautéed to your liking, remove from heat and add the truffle oil and stir.

Assembling the Pizza

  • 4 gloves of garlic – Chopped
  • 1 cup of shredded Manchego or Parmesan Cheese
  • 1 cup of fresh spinach
  • Sauteed Mushrooms
  • 2 soft poached eggs
  1. Roll out and prepare 1 – 12” pizza dough
  2. Brush the entire pizza dough surface with olive oil
  3. Sprinkle evenly ½ cup of grated Manchego or Parmesan cheese
  4. Add the Sautéed Mushrooms
  5. Sprinkle evenly the chopped Garlic and Spinach
  6. Sprinkle the remaining cheese
  7. Cook for 10-12 min at 400F
  8. While the pizza is cooking, bring water to a boil and soft poach 2 eggs.  (Very important that the eggs are soft poached with a loose yolk)
  9. Remove the eggs and whip in a boil until yolks are broken and eggs are one consistency (30 seconds)
  10. Remove Pizza from oven once completely cooked
  11. Drizzle eggs mixture over the pizza, cut and serve.

Check often for more of Rob Peers’ favorite recipes!


Italian Oregano Rosemary Chicken

Italian Rosemary Chicken


– 6 full chicken legs (both drumstick and thigh) skin on. (you can you skinless thighs as well in which case use 12 thighs)
– salt and pepper
– olive oil
– 1 medium onion – chopped
– zest from 1 lemon
– 1-1 ½ cups coarsely chopped Fresh Oregano
– 3-4 sprigs of fresh rosemary.
– white wine


– coat the bottom of a large cast iron pot (dutch oven) with Olive oil, and bring up to temperature on high heat setting (Should splatter when you drop water in it).
– chop the chicken legs into quarters and rub with salt and pepper.
– put half of the chicken pieces in the hot oil and braise them until brown on all sides. (Do not cook through, should be only 1-2 min per side.)
– once brown on all sides, remove to a side dish and do the same for the second half of the chicken pieces, remove them as well once done.
– once complete there should be browned chicken on the bottom of the pan.
– lower to medium temperature and put in the chopped onion and garlic. Coat the onions and garlic in the remaining oil and stir as they cook. You want to sweat the onions and garlic not burn them.
– when the onions start to colour, add 1 cup of white wine and stir. Use the wine to de-glaze the pot and scrap off any browned chicken on the bottom.
– once de-glazed, add the chicken back in and the fresh oregano, lemon zest and rosemary.
– turn heat down to low, and cover. Let cook for at least 45 min, stirring from time to time.
– you can let this dish cook longer if you like.