Mushroom pizza with ricotta

By Andrea Buckett
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Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil, divided
  • 700 grams mixed mushrooms, cleaned and sliced
  • 1/4 teaspoon chili flakes
  • 2 teaspoons fresh chopped thyme
  • 1/2 teaspoon salt
  • 1 tablespoon flour
  • 1 725 grams pizza dough
  • 1-1/2 cups ricotta cheese
  • Zest of 1 lemon
  • 1/2 cup grated parmesan
  • 2 tablespoons honey

Directions

  1. Preheat oven to 375F and remove pizza dough from the fridge.
  2. Place your largest skillet over medium heat and add butter and 1 tbsp olive oil.  Once the butter is melted add all the mushrooms, chili flakes and thyme.  Cook the mushrooms for about 12 minutes, stirring occasionally, until the mushrooms are starting to caramelize. Season with salt and remove from the heat.
  3. In the meantime, grease a rimmed baking sheet with the remaining one tablespoon of olive oil.
  4. Scatter the flour on your work surface and lay the pizza dough on top. Stretch your dough out until you have a rectangle roughly the size of your sheet pan.  Transfer your dough to the sheet pan.
  5. Dollop the ricotta cheese all over the surface of the dough and top with all the cooked mushrooms.
  6. Cook on the middle rack of the oven for 25-30 minutes.
  7. Remove pizza from oven and zest the lemon over the warm pizza and scatter parmesan over the surface. Drizzle with honey.

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