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Preheat the oven to 425°F. Line a baking sheet with parchment paper.
On a lightly floured surface, gently roll out the puff pastry into a 10-by-15-inch rectangle. Transfer to the prepared baking sheet. Use a paring knife to score a ½-inch border around the edges without cutting all the way through. Poke the pastry all over inside the border with a fork.
Brush the center of the pastry with a thin layer of olive oil. Bake until golden and slightly puffed, about 10 minutes.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the mushrooms and garlic and cook, stirring, until starting to brown, about 4 minutes. Add the wine and a pinch each of salt and pepper. Cook until the liquid is mostly evaporated, 7 to 10 more minutes.
Sprinkle the mozzarella over the puff pastry, avoiding the border. Top with the mushrooms.
Bake until the cheese is melted and the pastry is golden brown, 10 to 12 minutes. Let cool 10 minutes, then top with the chives and drizzle with more olive oil. Cut into pieces.