White Mushroom Pizza with Ricotta and Mozzarella

White Mushroom Pizza

Ricotta and mozzarella form the white base for this rustic pizza, with browned cremini mushrooms spread across the top and fresh thyme added after baking. A broad, puffy rim and a firm, golden bottom give it the structure to hold the generous topping.

Cook the mushrooms in a wide skillet before assembling the pizza. Once their released liquid has evaporated, they can brown without making the cheese-covered center watery. Plan on about 25 minutes of prep and 16–20 minutes of baking, plus oven preheating.

Ingredients for White Mushroom Pizza

• 1 lb ready-made pizza dough (450g), softened enough to stretch
• 12 oz cremini mushrooms, sliced (340g)
• 1 tablespoon olive oil
• 2 garlic cloves, finely grated or minced
• 1/2 cup ricotta (125g)
• 6 oz low-moisture mozzarella, shredded (170g)
• 1/4 cup finely grated Parmesan (25g), divided
• 1 teaspoon fresh thyme leaves, plus a few leaves for finishing
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper

Optional: A pinch of red pepper flakes, stirred into the ricotta or sprinkled over the finished pizza.

How to Make White Mushroom Pizza

1. Preheat the oven: Heat to 450°F (230°C) with a pizza stone or heavy baking sheet turned upside down inside. Allow about 30 minutes for a stone to heat when practical. Let refrigerated dough sit out while the oven heats so it becomes pliable.
2. Brown the mushrooms: Heat the olive oil in a wide skillet over medium-high heat. Add the mushrooms in a single layer, working in batches if needed, and season with some of the salt. Cook, stirring occasionally, for about 8–12 minutes, or longer if working in batches, until tender and browned with no pooled liquid in the pan. Stir in the garlic near the end and cook just until fragrant, lowering the heat if it begins to brown too quickly.
3. Mix the ricotta: Stir together the ricotta, remaining salt, black pepper, and half of the Parmesan. The mixture should be spreadable, not runny.
4. Shape the dough: Stretch it on parchment into a roughly 12- to 14-inch round or oval. Keep the center evenly thick and leave a broad, raised rim rather than pressing the edge flat.
5. Add the toppings: Spread the ricotta in a thin layer over the center, leaving the rim bare. Add the mozzarella and remaining Parmesan, then distribute the mushrooms evenly so they remain visible and are not piled in the center. Scatter the teaspoon of thyme over the top.
6. Bake: Set the parchment and pizza on a rimless baking sheet or peel, then slide them onto the preheated surface. Bake uncovered, starting to check at about 14 minutes. The pizza will generally take 16–20 minutes; it is done when the rim is puffed and golden with a few darker blisters, the cheese has melted with browned spots, and the bottom is firm and browned.
7. Rest and serve: Scatter a few more thyme leaves over the hot pizza. Let it rest for a few minutes so the cheese settles, then cut into wedges.

Why Cook the Mushrooms First?

Mushrooms release moisture as they cook. A wide skillet—and batches if the pan is crowded—gives that liquid room to evaporate so the slices brown instead of steam. Stop when the mushrooms are tender with browned edges, not dry and brittle. Adding the garlic near the end keeps it from scorching while the mushrooms cook.

Getting the Crust and Bake Right

Parchment helps move the soft, topped dough without stretching it out of shape; follow the parchment package’s temperature guidance. A preheated stone or inverted heavy baking sheet helps brown the bottom, though the two surfaces may bake differently. Dough thickness and oven performance also affect timing, so use the crust and cheese cues rather than the clock alone.

If transferring the pizza to a hot surface is impractical, bake it on a regular baking sheet without preheating the sheet. The bottom may brown differently. Continue baking as needed until the rim and bottom are golden and the cheese has melted with browned spots.

Mushroom Substitutions

White button, shiitake, or mixed mushrooms can replace the cremini. Use a similar quantity and cook off their released liquid before adding them to the pizza. Keep the ricotta layer thin rather than adding a separate cream sauce, which could leave the center wet.

Storing and Reheating

Refrigerate leftover slices promptly in a covered container. Reheat in an oven or skillet until hot; either method can help restore some crust texture. Assemble the pizza shortly before baking, and follow the dough package or recipe instructions if preparing the dough ahead.

Pizza dough balls can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring the dough to room temperature before shaping.

Nutrition

Approximate nutrition per serving, based on 4 servings: 555 calories, 28g protein, 23g fat, and 60g carbohydrates. Approximate nutrition per 100g: 235 calories, 12g protein, 10g fat, and 25g carbohydrates. Values vary with the dough and cheese used.