Earthy and delicious White Mushroom Pizza topped with a garlicky ricotta spread, mozzarella cheese, and fresh thyme.
My husband is not a mushroom lover, I, on the other hand, can’t get enough of them. To my surprise, my husband devoured this White Mushroom Pizza that’s topped with garlicky ricotta and mozzarella cheese. Seriously, what’s not to love!
Tips on making Thin-Crust & White Mushroom Pizza
- Invest in a 12″ castiron skillet or stone. For this recipe, I used a castiron skillet.
- Preheat the oven and place the castiron skillet inside the oven until it’s super hot.
- Remove cast-iron skillet from the oven and brush with olive oil.
- Roll out the dough until it’s thin enough, place in a cast-iron skillet.
- Drizzle a little olive oil on top before placing the cast-iron skillet back into the oven.
- Bake for 9 minutes and then broil for 2 minutes (2 1/2 minutes max).
White Mushroom Pizza is:
Thin-Crust
Insanely Good
Mouthwatering
Earthy
Creamy
Cheesy
8 Ingredients
Vegan Option (use vegan mozzarella & ricotta)
Gluten-Free option (use gluten-free crust)
How to make White Mushroom Pizza recipe step by step?
Preheat Oven
1. Preheat the oven at 475 degrees. Place a 12″ cast-iron skillet into the oven. Once the oven preheats to 475 degrees, leave the skillet in the oven for an additional 10 minutes so it heats up nicely.
Saute Mushrooms & Prepare Ricotta Mixture
1. Slice the mushrooms.
2. Heat up a castiron skillet, once hot, add oil followed by the mushrooms, salt, and black pepper to taste. This will take about 5 minutes.
3. Once the water in the pan evaporates, mushrooms are done. Turn off the stove.
4. In a small mixing bowl, add ricotta cheese, garlic, red crushed pepper, and a little salt.
5. Mix well. Set aside.
Prepare the Dough
1. I used store-bought dough, I love Trader Joe’s plain pizza dough, alternatively, you can use whole-wheat pizza dough.
Leave the dough out for an hour. Split the dough in half so each half is 8 ounces.
Flour the dough.
2. Coat the dough with some all-purpose flour. Roll out the dough in a round shape to the best of your ability, thin is out so it’s about a 1/4 inch thick.
Assemble the Pizza
1. Using kitchen gloves, carefully remove the castiron skillet from the oven. Brush the skillet with a little olive oil. Use a good quality olive oil, I love Lucini.
2. Carefully place the pizza dough onto the castiron skillet stretching out the dough. Be careful you do not touch the castiron skillet. The dough will begin to sizzle immediately.
3. Add half of the sauteed mushrooms to the pizza leaving about 1/2 inch from the crust.
4. Add dollops of half of the prepared ricotta mixture. Reserve the remaining half for the second pie.
5. Tear off chunks of fresh mozzarella cheese and top over ricotta mixture.
6. Drizzle half tbsp of olive oil over the pizza. Brush a little olive oil on the crust.
7. Top with chopped fresh thyme leaves. Place into the oven at 475 degrees for 9 minutes and broil for 2 minutes (2 1/2 minutes max). Watch closely to avoid the pizza from burning.
8. Pizza is done. Gently use a fish spatula and remove pizza from the castiron skillet. It should be effortless.
More Pizza Recipes!
- Margherita Pizza
- Veggie Pesto Flatbread Pizza
- Crispy Cauliflower Pizza
- Caprese Portabello Mushroom Pesto Pizza
- Mexican Tortilla Pizza
Enjoy!
White Mushroom Pizza (makes 2 pies)
Ingredients
for mushrooms
- 1 tbsp olive oil
- 8-10 ounces baby bella cremini mushrooms
- 1/4 tsp black pepper
- very little salt
for ricotta mixture
- 1/2 cup whipped ricotta
- 2 cloves garlic chopped
- 1 tsp crushed red pepper
- salt to taste
for mushroom pizza (each pie)
- 2 tsp olive oil brush over castiron skillet
- 16 ounces pizza dough spread out
- 1/4 cup ricotta mixture dollops all over
- 3 ounces mozzarella cheese torn chunks
- to taste fresh black pepper cracked
- to taste fresh thyme leaves chopped
- 1/2 tbsp olive oil drizzle over pizza
- brush crust with olive oil from pizza
Instructions
Preheat Oven
- Preheat the oven at 475 degrees. Place a 12″ cast-iron skillet into the oven. Once the oven preheats to 475 degrees, leave the skillet in the oven for an additional 10 minutes so it heats up nicely.
Saute Mushrooms & Prepare Ricotta Mixture
- Slice the mushrooms.
- Heat up a castiron skillet, once hot, add oil followed by the mushrooms, salt, and black pepper to taste. This will take about 5 minutes.
- Once the water in the pan evaporates, mushrooms are done. Turn off the stove.
- In a small mixing bowl, add ricotta cheese, garlic, red crushed pepper, and a little salt.
- Mix well. Set aside.
Prepare the Dough
- I used store-bought dough, I love Trader Joe’s plain pizza dough, alternatively, you can use whole-wheat pizza dough.
- Leave the dough out for an hour. Split the dough in half so each half is 8 ounces.
- Flour the dough.
- Roll out the dough in a round shape to the best of your ability, thin is out so it’s about a 1/4 inch thick.
Assemble the Pizza
- Using kitchen gloves, carefully remove the castiron skillet from the oven. Brush the skillet with a little olive oil. Use a good quality olive oil, I love Lucini.
- Carefully place the pizza dough onto the castiron skillet stretching out the dough. Be careful you do not touch the castiron skillet. The dough will begin to sizzle immediately.
- Add half of the sauteed mushrooms to the pizza leaving about 1/2 inch from the crust.
- Add dollops of half of the prepared ricotta mixture. Reserve the remaining half for the second pie.
- Tear off chunks of fresh mozzarella cheese and top over ricotta mixture.
- Drizzle half tbsp of olive oil over the pizza. Brush a little olive oil on the crust.
- Top with chopped fresh thyme leaves. Place into the oven at 475 degrees for 9 minutes and broil for 2 minutes (2 1/2 minutes max). Watch closely to avoid the pizza from burning.
- Pizza is done. Gently use a fish spatula and remove pizza from the castiron skillet. It should be effortless.
Equipment
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