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White Mushroom Pizza (makes 2 pies)

Vegetarian, 8 Ingredients, Whole-Wheat Option
Earthy and delicious White Mushroom Pizza topped with a garlicky ricotta spread, mozzarella cheese, and fresh thyme.
5 from 1 vote
Prep Time 25 mins
Cook Time 11 mins
Total Time 36 mins
Course Main Course
Cuisine Italian
Servings 8 slices
Calories 289 kcal



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


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.


Calories: 289kcalCarbohydrates: 30gProtein: 12gFat: 14gSaturated Fat: 5gCholesterol: 25mgSodium: 562mgPotassium: 164mgFiber: 1gSugar: 4gVitamin A: 286IUVitamin C: 1mgCalcium: 146mgIron: 2mg
Keyword Mushrooms, Pizza, Ricotta Cheese
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