Mushroom Pizza
Ingredients
- 1 pound fresh pizza dough
- flour for dusting
- 4 tablespoons olive oil, divided
- ½ pound cremini mushrooms, thinly sliced
- ½ pound maitake mushrooms, broken into small clusters
- 2 tablespoons chopped fresh oregano
- 2 tablespoons fresh thyme leaves, plus more for garnish
- ½ teaspoon kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided, or more to taste
- 1 (5 ounce) package fresh baby spinach
- 1 cup whole milk ricotta cheese
- ½ cup finely grated Pecorino Romano cheese
- 2 cloves garlic, grated
- 1 cup shredded part-skim mozzarella cheese
- shaved Pecorino Romano cheese, for garnish
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Instructions
- Put a pizza stone or baking sheet on the middle oven rack. Preheat the oven to 450 degrees F (230 degrees C).
- 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.
- 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.)
- 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.
- 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.
- 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.
- 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.
Source
Original recipe: View Original