Savory Teri-Mayo Mushroom Medley Pizza

A Japanese-inspired homemade pizza topped with teriyaki-glazed mushrooms and creamy mayo

If you love Japanese-style flavors, this Teri-Mayo Mushroom Medley Pizza is a must-try. It’s a perfect mix of sweet, savory, and umami — featuring a medley of Japanese mushrooms cooked in a rich teriyaki sauce, drizzled with creamy mayonnaise, and baked with melty mozzarella cheese on a crisp pizza crust.

Mushrooms hold a special place in my heart. Their earthy aroma and tender texture add depth to any dish — and when paired with teriyaki sauce and Japanese mayo, the result is pure comfort food you’ll want to make again and again.

This pizza is inspired by Japanese “Teri-Mayo” flavor combinations often found in burgers or takoyaki. It’s a fun fusion twist that turns a regular pizza night into something extra special.

Why You’ll Love This Recipe

Brings Japanese flavors to your homemade pizza
Uses a mix of mushrooms like Maitake, Bunashimeji, Bunapi, and Eryngii for depth and texture
Ready in about 30 minutes
Great way to introduce kids to mushrooms through sweet-savory flavors

RECIPE

Servings: 10-12 inch pizza

Time: 30 min

Ingredients:

1 lb pizza dough
2 cups mushroom (I used Maitake, Bunashimeji, Bunapi, and Eryngii)
1/4 pcs onion
2 cloves garlic
2 tbsp sugar
2 tbsp soy sauce
3 tbsp mirin
2 tbsp mayonnaise
mozzarella cheese

Instructions:

Prep the vegetables:
Slice the onion and crush the garlic cloves.
Remove the base of the mushrooms.
Separate Bunashimeji and Bunapi, tear Maitake by hand, and cut Eryngii into thick bite-sized pieces.
Cook the mushroom topping:
In a frying pan with a little cooking oil, sauté the garlic and onion until fragrant and translucent.
Add the mushrooms and stir-fry for about 1 minute.
Make the teriyaki sauce:
In a small bowl, whisk together sugar, soy sauce, and mirin.
Pour into the pan and simmer for 2–3 minutes, letting the sauce thicken slightly and coat the mushrooms evenly.
Prepare the pizza:
Preheat your oven to 475°F (245°C).
Roll out the pizza dough to a 10–12 inch circle on a lightly floured surface. - you can use a skillet as I did today.
Assemble:
Spread a spoonful of teriyaki sauce over the dough as the base.
Evenly top with the mushroom mixture.
Drizzle with mayonnaise and sprinkle mozzarella cheese on top.
Bake:
Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbly.

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Japanese Mushrooms I used today:

Bunashimeji: Also known as Beech mushrooms, Bunashimeji mushrooms have a delicate, nutty flavor and a firm, crunchy texture. They typically grow in clusters and have small, rounded caps with slender stems.
Bunapi: Bunapi mushrooms are a variation of Bunashimeji mushrooms, characterized by their creamy white color and slightly sweeter taste. They have a similar texture to Bunashimeji mushrooms but have a smoother surface. Bunapi mushrooms are versatile and can be used in a variety of dishes, including pasta, risotto, and vegetable stir-fries.
Maitake: Also known as Hen of the Woods, Maitake mushrooms have a distinctive frilly, layered appearance resembling the feathers of a hen. These mushrooms have a rich, earthy flavor with hints of spice and a meaty texture.
Eryngii: Eryngii mushrooms, also called King Trumpet mushrooms, are characterized by their thick, meaty stems and small, rounded caps. They have a mild, slightly sweet flavor and a firm, chewy texture. Eryngii mushrooms are popular in both Asian and Western cuisines and can be grilled, roasted, sautéed, or used in soups, sauces, and stir-fries. They are often praised for their ability to hold their shape and absorb flavors well during cooking.