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Mushroom Pizza with Ricotta and Herbs Recipe

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4.3 from 152 reviews

This Mushroom Pizza Recipe offers a deliciously savory vegetarian pizza loaded with a variety of mushrooms sautéed in herbs, topped with rich mozzarella and creamy ricotta cheeses, all baked to golden perfection on a crispy thin crust.

Ingredients

For the Dough and Crust

  • 1 pound pizza dough (16 ounces)
  • 3 tablespoons olive oil (divided)

For the Mushroom Topping

  • 1 tablespoon butter (or another tablespoon of olive oil)
  • 1 clove garlic (minced)
  • 2 cups white button mushrooms (sliced, 8 ounces)
  • 2 cups shiitake mushrooms (halved, 4 ounces)
  • 1 portobello mushroom (gills removed, sliced into strips)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the Cheese and Final Assembly

  • 2 cups shredded mozzarella (8 ounces)
  • 3/4 cup ricotta cheese (7 ounces)
  • 1/4 teaspoon kosher salt (for topping)
  • 1/4 teaspoon freshly ground black pepper (for topping)

Instructions

  1. Prepare and Preheat: If using refrigerated pizza dough, set it out to relax while preparing toppings. Preheat the oven to 450°F (205°C) to ensure it’s hot enough for baking the pizza.
  2. Sauté Mushrooms: Heat 2 tablespoons olive oil and 1 tablespoon butter (or an additional tablespoon olive oil) in a large skillet over medium heat. When hot, add white button, shiitake, and portobello mushrooms along with dried thyme, dried oregano, and a pinch of salt. Sauté, stirring occasionally, until mushrooms soften, cook down, and develop slight browning on some sides, about 10 minutes. Add minced garlic and cook, stirring frequently, for another minute. Remove from heat and set aside.
  3. Prepare the Baking Surface and Dough: Lightly brush a large baking sheet with 1 tablespoon olive oil (skip if using a pizza stone). Stretch the pizza dough into an approximately 14-inch diameter round shape. It does not need to be perfect.
  4. Assemble the Pizza: Sprinkle the shredded mozzarella evenly over the stretched pizza dough. Spoon the sautéed mushroom mixture evenly across the cheese layer. Dot the pizza with spoonfuls of ricotta cheese. Season the top with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
  5. Bake: Place the pizza in the preheated oven and bake until the cheese is bubbly and the crust is golden on the sides and bottom, about 15 minutes. Check at around 10 minutes to ensure it does not overcook depending on your oven and dough.
  6. Finish and Serve: Remove the pizza from the oven. Drizzle with a little olive oil and add optional toppings such as a pinch of salt, crushed red pepper flakes, or fresh herbs as desired. Slice into wedges and serve hot.

Notes

  • Allow refrigerated pizza dough to come to room temperature before stretching for easier handling.
  • Using a pizza stone may help achieve a crispier crust; no need to oil the stone.
  • Sautéing the mushrooms before adding to the pizza ensures they are tender and flavorful without releasing excess moisture during baking.
  • Feel free to customize herbs and spices according to your preference.
  • This pizza is best enjoyed fresh out of the oven for the crispiest crust and meltiest cheese.

Find it online: https://flavorspath.com/mushroom-pizza-with-ricotta-and-herbs-recipe/