Rosemary Mushroom White Pizza
A crisp white pizza with sautéed mushrooms, mozzarella, ricotta, and plenty of rosemary.
Steps
- 1
Preheat oven to 475°F (245°C) with a sheet pan, pizza stone, or steel inside if you have one.
- 2
Heat the olive oil in a skillet over medium-high heat. Cook the mushrooms with the garlic and salt for 6 to 8 minutes until browned and any liquid has cooked off.
- 3
Stretch the pizza dough into a round or rectangle on a lightly oiled piece of parchment or floured surface.
- 4
Top the dough with the mozzarella, dollops of ricotta, the mushrooms, rosemary, and a few turns of black pepper.
- 5
Transfer to the hot pan or stone and bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling.
- 6
Finish with red pepper flakes if using, slice, and serve hot.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Brush the crust with a little olive oil mixed with grated garlic as soon as it comes out of the oven.
- Add thin slices of shallot under the mushrooms if you want a sweeter edge.
- Finish with lemon zest or a handful of arugula to keep the whole pie from feeling too rich.
- Swap the rosemary for thyme and add a little fontina for a deeper woodsy vibe.