Fall Mushroom Pizza
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
A seasonal pizza topped with oyster and shiitake mushrooms, shallots, provolone, and dollops of ricotta, finished with fresh parsley.
Ingredients
- cornmeal for baking sheet
- flour for surface
- 454 g pizza dough at room temperature
- 113 g provolone cheese thinly sliced
- 85 g oyster mushrooms trimmed, separated, any large mushrooms torn
- 85 g baby shiitake mushrooms sliced 1/4 inch thick
- 1 large shallot sliced
- 29.6 ml olive oil
- kosher salt and pepper
- 9.86 ml fresh thyme leaves
- 118 ml ricotta cheese
- 118 ml grated Pecorino cheese divided
- 4.93 ml grated lemon zest
- 1.23 ml red pepper flakes
- chopped fresh flat-leaf parsley for topping
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 450 mg
- Iron: 3.81 mg
- Magnesium: 76.9 mg
- Phosphorus: 459 mg
- Potassium: 386 mg
- Zinc: 2.89 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml olive oil
- kosher salt and pepper
- 9.86 ml fresh thyme leaves
- 118 ml ricotta cheese
- 4.93 ml grated lemon zest
- 1.23 ml red pepper flakes
Prepare
- cornmeal, for baking sheet
- flour, for surface
- 454 g pizza dough, at room temperature
- 113 g provolone cheese, thinly sliced
- 85 g oyster mushrooms, trimmed, separated, any large mushrooms torn
- 85 g baby shiitake mushrooms, sliced 1/4 inch thick
- Slice 1 large shallot
- 118 ml grated Pecorino cheese, divided
- chopped fresh flat-leaf parsley, for topping
Let's Cook
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Step 1.
Heat the oven to 475°F. Sprinkle a baking sheet with cornmeal.
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Step 2.
On a lightly floured surface, shape the pizza dough into a 14-inch circle or oval. Place on the prepared sheet and arrange the provolone slices on top.
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Step 3.
In a large bowl, toss the mushrooms and sliced shallot with the olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Fold in the fresh thyme leaves. Arrange the mushroom mixture evenly over the provolone.
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Step 4.
In the same bowl, combine the ricotta, ⅓ cup Pecorino cheese, lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper. Dollop small spoonfuls of the ricotta mixture over the vegetables.
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Step 5.
Sprinkle with red pepper flakes and the remaining Pecorino cheese. Bake until the crust is golden brown, 12 to 15 minutes. Sprinkle with chopped fresh parsley before serving.