White Mushroom Pizza

My favorite pizza is white/ricotta pizza. I’m also a major fan of mushrooms of any kind. I decided to combine them both in a unique variety of pizza that was over the top. We couldn’t get enough of it!

YIELDS 1 PIZZA (SERVES 4)

• 1 store-bought pizza dough, or use your favorite recipe
• butter, for smearing

TOPPING

• 4.5 oz (125 g) ricotta cheese
• 2 Tbsp butter
• 1 Tbsp olive oil
• 1 large onion, sliced in half-circles
• 2 large cloves garlic, sliced
• 4 cups sliced mushrooms (I used a combo of button, baby bella, and white and brown shimeji, which I left whole)
• salt and pepper, to taste
• ¹⁄₄ tsp thyme
• ¹⁄₄ tsp oregano
• handful Mehadrin shredded cheese

Heat butter and olive oil in a large skillet. Add onion and sautי for 5–6 minutes. Add garlic and saute more minutes. Add mushrooms and continue sauteing for 10 minutes, stirring occasionally.

Remove from heat. Add seasonings and stir.

Preheat oven to 500°F (260°C). Line a pizza pan with parchment paper. Spray with cooking spray. Roll out dough to fit the pan, crimping the edges with your fingers to form a rim. Bake for 5–7 minutes. Remove from oven. Smear lightly with butter (it will melt into the crust). Spread with ricotta cheese and top with the onion mushroom mixture.

Return to the oven. After 5 minutes, remove the pan from the oven and add the shredded cheese. Return to the oven for another 8–10 minutes. If the cheese browns too quickly, cover the top loosely with parchment paper.

Tip: I use a pizza pan with holes on the bottom for a crispy crust.

(Originally featured in Family Table, Issue 701)

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