White Mushroom Pizza

A rich, creamy, and deeply savory white mushroom pizza that brings gourmet pizzeria flavors straight to your kitchen.

Why You’ll Love This Recipe

• Gourmet at Home: Tastes like a fancy restaurant pizza but is incredibly easy to make.
• No Tomato Sauce: A garlic and herb ricotta base provides a luxurious, creamy alternative to traditional marinara.
• Earthy Flavors: The combination of caramelized mushrooms, garlic, and fresh thyme is absolutely intoxicating.

Kitchen Tools You’ll Need

• Pizza stone or large baking sheet
• Large skillet
• Pizza cutter
• Small mixing bowl

Ingredients

• 1 lb Pizza Dough (store-bought or homemade)
• 8 oz Cremini Mushrooms (sliced)
• 1/2 cup Whole Milk Ricotta Cheese
• 1.5 cups Mozzarella Cheese (shredded)
• 1/4 cup Parmesan Cheese (grated)
• 2 cloves Garlic (minced)
• 1 tbsp Olive Oil
• 1 tsp Fresh Thyme (chopped)
• 1/2 tsp Truffle Oil (optional, for drizzling)

Preparation

1. Preheat the Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats.
2. Sauté the Mushrooms: In a large skillet over medium-high heat, add the olive oil. Sauté the sliced mushrooms until deeply browned and their liquid has evaporated. Season with salt and pepper.
3. Mix the White Sauce: In a small bowl, combine the ricotta cheese, minced garlic, a pinch of salt, and half of the fresh thyme.
4. Shape the Dough: On a lightly floured surface, stretch or roll the pizza dough into a 12-inch circle. Place on a parchment-lined baking sheet or pizza peel.
5. Assemble the Pizza: Spread the garlic ricotta mixture evenly over the dough, leaving a 1-inch border. Top with the shredded mozzarella, caramelized mushrooms, and grated Parmesan.
6. Bake and Garnish: Bake for 12-15 minutes until the crust is golden and the cheese is beautifully blistered. Remove from the oven, garnish with the remaining fresh thyme, and drizzle lightly with truffle oil before slicing.

Chef’s Pro Tips for Perfect Results

Brown the Mushrooms First: Never put raw mushrooms on a pizza! Cooking them first removes excess moisture, preventing a soggy crust and intensifying their deep, umami flavor.

Nutritional Info