Hard

Mushroom Pizza

Name: Mushroom Pizza
Prep time: 32 min
Cook time: 58 min
Total time: 90 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 pound fresh pizza dough; flour for dusting; 4 tablespoons olive oil , divided; 0.5 pounds cremini mushrooms , thinly sliced; 0.5 pounds maitake mushrooms , broken into small clusters; 2 tablespoons chopped fresh oregano; 2 tablespoons fresh thyme leaves , plus more for garnish; 0.5 teaspoons kosher salt , divided; 0.75 teaspoons freshly ground black pepper , divided, or more to taste; 1 package fresh baby spinach , 5 ounce; 1 cup whole milk ricotta cheese; 0.5 cups finely grated Pecorino Romano cheese; 2 cloves garlic , grated; 1 cup shredded part-skim mozzarella cheese; shaved Pecorino Romano cheese , for garnish

Total Time

1h 30m

32m prep · 58m cook

Servings

4 people

Rating

—

Difficulty

Hard

113 views

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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

1 pound fresh pizza dough
flour for dusting
4 tablespoons olive oil , divided
0.5 pounds cremini mushrooms , thinly sliced
0.5 pounds maitake mushrooms , broken into small clusters
2 tablespoons chopped fresh oregano
2 tablespoons fresh thyme leaves , plus more for garnish
0.5 teaspoons kosher salt , divided
0.75 teaspoons freshly ground black pepper , divided, or more to taste
1 package fresh baby spinach , 5 ounce
1 cup whole milk ricotta cheese
0.5 cups finely grated Pecorino Romano cheese
2 cloves garlic , grated
1 cup shredded part-skim mozzarella cheese
shaved Pecorino Romano cheese , for garnish

Instructions

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.