Mushroom Pizza with Ricotta
This mushroom pizza with ricotta is topped with sautéed mushrooms and three kinds of cheese. Thanks to quick homemade pizza dough, this vegetarian pie is a weeknight reality.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons olive oil
- 1 to 1 1/4 pounds sliced mixed mushrooms (such as cremini, shiitake, or white button)
- 1 large shallot (thinly sliced)
- 2 garlic cloves (minced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt (plus more for the crust)
- 1 recipe quick pizza dough (divided into two balls)
- 2 cups shredded mozzarella cheese
- 1 1/2 cups ricotta cheese
- Shaved Parmesan cheese (for garnish)
Instructions
- 1
Preheat the oven to 450ºF (232°C). Place your pizza stone in the oven to preheat for 30 minutes before cooking the pizza. (If you don’t have a stone, you can use a baking sheet.)
- 2
In a large skillet over medium-high heat, warm 2 tablespoons of the oil. Add the mushrooms and shallot and cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 10 minutes.
- 3
Add the garlic, oregano, thyme, and salt. Continue cooking for 1 minute more. Remove from the heat and cool completely.
- 4
On lightly floured piece of parchment paper, roll each dough ball into a 12-inch (30-cm) circle. Brush the edges of both pizza crusts with the remaining 1 tablespoon oil and sprinkle the edges with a pinch of salt. Top the area within the edges of both crusts with the mozzarella, dollops of ricotta, and the mushroom mixture.
- 5
Transfer 1 pizza at a time to the preheated stone and bake until the crust is golden, 12 to 16 minutes.
- 6
Remove from the oven and top with shaved Parmesan cheese. Slice and serve.