Mushroom Pizza
Description
This mushroom pizza features a creamy ricotta white sauce, topped with roasted mushrooms, fresh herbs, and cheese for a hearty vegetarian pizza that mushroom lovers will adore!
Ingredients
•
1 pound fresh pizza dough
•
flour for dusting
•
4 tablespoons olive oil, divided
•
1/2 pound cremini mushrooms, thinly sliced
•
1/2 pound maitake mushrooms, broken into small clusters
•
2 tablespoons chopped fresh oregano
•
2 tablespoons fresh thyme leaves, plus more for garnish
•
1/2 teaspoon kosher salt, divided
•
3/4 teaspoon freshly ground black pepper, divided, or more to taste
•
1 (5 ounce) package fresh baby spinach
•
1 cup whole milk ricotta cheese
•
1/2 cup finely grated Pecorino Romano cheese
•
2 cloves garlic, grated
•
1 cup shredded part-skim mozzarella cheese
•
shaved Pecorino Romano cheese, for garnish
Directions
1
Put a pizza stone or baking sheet on the middle oven rack. Preheat the oven to 450 degrees F (230 degrees C).
2
Turn dough out onto a lightly floured work surface and roll out into a 14-inch circle. Transfer to a piece of parchment paper or a cookie sheet lightly dusted with flour or cornmeal. Cover with a kitchen towel; let stand at room temperature until ready to use.
3
Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add cremini and maitake mushrooms; cook, stirring occasionally, until well browned and tender, 6 to 8 minutes. Stir in oregano, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer mushroom mixture to a bowl. (Do not wipe skillet clean.)
4
Add 1 tablespoon oil to skillet. Add spinach and 1/4 teaspoon pepper; cook, stirring frequently, until spinach is wilted, about 2 minutes. Transfer to a paper towel-lined plate to drain.
5
Stir together ricotta, Pecorino-Romano, garlic, and remaining 1/4 teaspoon each salt and pepper in a bowl until well combined. Brush dough with remaining 1 tablespoon oil. Spread ricotta mixture in an even layer over the dough, leaving a 1-inch border. Sprinkle mozzarella evenly over ricotta mixture. Top with cooked mushrooms and spinach.
6
Carefully transfer pizza on parchment to hot pizza stone or baking sheet in the oven. Bake until cheese is bubbly and crust is deeply golden brown, 15 to 18 minutes.
7
Transfer pizza and parchment to a cutting board; let stand 5 minutes. Remove parchment. Garnish with additional thyme, a few grinds of pepper, and shaved Pecorino-Romano cheese.