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A mushroom pizza with ricotta cut into 8 slices on a piece of browned parchment paper.
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5 / 5 votes

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 Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Mains
Cuisine: Italian
Servings: 4 servings
Calories: 756

Ingredients

  • 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
US - Metric

Instructions

  • 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.

Notes

  1. Get ahead--The pizza dough can be prepared a day in advance and stored in an oiled, covered container in the refrigerator. Bring to room temperature before rolling and topping.
  2. Use a peel--A pizza peel is the best tool for transferring pizza to a baking stone or the oven. If you're uncomfortable attempting to transfer your pizza stone with a peel, simply slide the parchment containing the pizza directly onto the baking stone.
  3. Dietary--This mushroom pizza recipe is suitable for vegetarian diets. To make it gluten-free substitute gluten-free pizza dough.

Nutrition

Serving: 1portion | Calories: 756kcal | Carbohydrates: 70g | Protein: 35g | Fat: 39g | Saturated Fat: 17g | Monounsaturated Fat: 15g | Cholesterol: 91mg | Sodium: 1553mg | Fiber: 6g | Sugar: 12g