Mushroom-Thyme White Pizza
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Mushroom-Thyme White Pizza

1. Fresh pizza dough - 1 pound
2. Flour for dusting - 1 pound
3. Olive oil, divided - 4 tablespoons
4. Cremini mushrooms, thinly sliced - ½ pound
5. Maitake mushrooms, broken into small clusters - ½ pound
6. Chopped fresh oregano - 2 tablespoons
7. Fresh thyme leaves, plus more for garnish - 2 tablespoons
8. Kosher salt, divided - ½ teaspoon
9. Freshly ground black pepper, divided, or more to taste - ¾ teaspoon
10. Fresh baby spinach - 1 (5 ounce) package
11. Whole milk ricotta cheese - 1 cup
12. Finely grated Pecorino Romano cheese - ½ cup
13. Garlic, grated - 2 cloves
14. Shredded part-skim mozzarella cheese - 1 cup
15. Shaved Pecorino Romano cheese, for garnish - 1 cup

How to cook deliciously - Mushroom-Thyme White Pizza

1. Stage

Put a pizza stone or baking sheet on the middle oven rack. Preheat the oven to 450 degrees F (230 degrees C).

2. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.