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Mushroom Pizza

5

45 min

Mushroom Pizza

Mushroom Pizza Photo 1

Category

Pizza Recipes

Time

45 min

Serving

4 persons

Calories

714

Rating

5.00★ (4)

Cuisine

Author: Victoria Buriak
This mushroom pizza is special because roasting brings out the best in maitake mushrooms: Their petal-like edges go slightly crispy while the meatier center softens and deepens in flavor. When you pile them high on pizza, even carnivores won't miss the meat.

Ingredients

  • pizza dough: 1 pound (fresh)
  • flour for dusting:
  • olive oil: 4 Tbsp (divided)
  • cremini mushrooms: 0.5 pound (sliced)
  • maitake mushrooms, broken into small clusters: 0.5 pound
  • fresh oregano: 2 Tbsp (chopped)
  • thyme leaves: 2 Tbsp (for garnish, fresh)
  • kosher salt: 0.5 tsp (divided)
  • black pepper: 0.75 tsp (divided, to taste, freshly ground)
  • baby spinach: 1 pack (5 ounce pack, fresh)
  • whole milk ricotta cheese: 1 cup
  • finely grated Pecorino Romano cheese: 0.5 cup
  • garlic: 2 clove (grated)
  • part-skim mozzarella cheese: 1 cup (shredded)
  • shaved Pecorino Romano cheese: (for garnish)

Metric Conversion

Stages of cooking

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  1. Put a pizza stone or baking sheet on the middle oven rack. Preheat the oven to 450 degrees F (230 degrees C).
    Mushroom Pizza Photo 2
  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.
    Mushroom Pizza Photo 3
  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.)
    Mushroom Pizza Photo 4
  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.
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  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.
    Mushroom Pizza Photo 6
  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.
    Mushroom Pizza Photo 7
  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.
    Mushroom Pizza Photo 8

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