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.
What is white pizza?
White pizza is, quite simply, pizza without a red sauce. Typically there’s no sauce whatsoever. Some renditions of white pizza have a cream sauce, which can be lovely, though as you’ll experience here, it’s entirely unnecessary.
Mushroom Pizza with Ricotta
- Quick Glance
- 15 M
- 1 H
- Serves 4
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.)
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.
Add the garlic, oregano, thyme, and salt. Continue cooking for 1 minute more. Remove from the heat and cool completely.
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.
Transfer 1 pizza at a time to the preheated stone and bake until the crust is golden, 12 to 16 minutes.
Remove from the oven and top with shaved Parmesan cheese. Slice and serve.
Recipe Testers' Reviews
While I NEVER object to a pizza night, I don’t always plan well enough ahead (ideally a day before). I have tried several methods of “hurry up” or same-day doughs, but always felt a little disappointed. This dough is definitely an exception, and turns out an absolutely delicious pizza that really does all come together in about 2 hours. So is it a walk in the door and make pizza recipe or a weekend project? Both! And it has a secret bonus that knocked my socks off.
Exactly to the recipe, with even the most ordinary button mushrooms and A/P flour (I love Beehive from Central Milling), this worked and focused the flavors for a great pizza bianco (I would almost never make a tomato-based sauce if it was up to me).
Because we are a small household, I only wanted to cook one pizza, so I saved the second ball of dough in an oiled 1-quart container in the fridge for the next day. My bonus pizza.
Both nights I gave an extra 4 minutes to the pizza, resulting in nice browning of the topping, a golden brown crust, and on the second night, those beautiful airy bubbles of a long fermented dough. To steal a term from my spouse, I am totally “chuffed” at these results.
If you are like me and are not totally confident transferring a pizza to the stone, assemble it on parchment with a bit of cornmeal and leave it on to bake! I also offered red pepper flakes and pickled jalapenos passed at the table to be self-administered.
The topping is more than sufficient—a perfect amount of mushrooms, good mozzarella coverage, and generous ricotta (perhaps a shade too generous). I like to see some browning on the toppings, and gave an extra 4 minutes. The shelf and stone were in the lower third of the oven. The pizza had great flavor, the crust was strong enough to pick up a slice, and the dough had a lovely tenderness and was not over-worked at all. This was a winner especially since so many same-day crusts have felt like compromises. However, we really could only eat one pizza between us (being somewhat greedy people).
I make a lot of pizza at home. A lot. This recipe is easy to put together and delivers an excellent finished pizza. I love mushrooms and I would even go so far as to use more in the future. I did end up drizzling the finished pie with balsamic glaze because I thought it needed a little something extra, but even so it was pretty good on it's own.
The dough in this recipe is particularly good. The method is easy enough for a beginner and the finished product is decent enough to meet approval from seasoned bakers. The resulting crust was airy and elastic.
I used a mixture of mushrooms, the majority being cremini, and 50 grams of shallots. I might have added more thyme than called for (just because I'm clumsy) but it did ramp up the flavor a bit more. I do find white pizzas to be generally more tame and this one isn't really an exception. It's a great pizza but it's like all pizzas, it's made for embellishing.