Mushroom Pizza

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If you've never tried white mushroom pizza then you're in for a treat. White pizza has tons of flavor and with the addition of sautéed garlic mushrooms, every cheesy bite is a mushroom lovers dream!

Prep Time20

Cook Time30

Total Time50

Course: Main, Main Course

Cuisine: American, Italian

Keyword: mushroom, pizza

Servings: (2 slices)

Calories: 648kcal

Author: Tricia

Ingredients

2 tablespoons olive oil plus extra for greasing the pan
12 ounces mushrooms sliced 1/4-inch thick
¼ teaspoon table salt
¼ teaspoon red pepper flakes (optional)
4 cloves garlic minced
1 pound pizza dough room temperature (homemade or store-bought)
6 ounces whole milk ricotta cheese (about ¾ cup)
4 ounces fontina cheese shredded (1 cup)
1 ounce Parmesan cheese grated (½ cup)
4 ounces mozzarella cheese shredded (1 cup)
fresh cracked black pepper
minced chives for garnish (optional)
baby arugula greens for serving (optional)

Instructions

Move the oven rack to the lowest position and preheat the oven to 475°F. Lightly grease a pizza stone or rimmed baking sheet with olive oil.
Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the mushrooms and salt. Stir to coat then leave the mushrooms to cook until deep golden brown on one side. Stir and continue cooking until the moisture is released and then evaporates. Add the red pepper flakes and minced garlic. Sauté until fragrant, about 1 minute more. Remove the skillet from the heat and set aside.
On a lightly floured work surface press, stretch or roll the pizza dough into a round or rectangle approximately the same size as your pizza stone or baking pan. Transfer the dough to the prepared pan.
Dollop spoonfuls of the ricotta evenly over the top of the dough leaving a one-inch border. Gently spread the ricotta using the back of a spoon. Sprinkle fontina cheese over the ricotta then add the cooked mushrooms. Finally, sprinkle with mozzarella, then Parmesan.
Bake until the cheese is brown in spots and the crust is golden brown, about 15 minutes. Cool on a rack for 5 minutes then slice and serve. Top with fresh grated black pepper, minced chives and baby arugula as desired.

Notes

Substitute small curd cottage cheese for ricotta if needed

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition