5 from 54 votes
White Mushroom Pizza
This White Mushroom Pizza features a cornmeal-dusted crust topped with sautéed cremini mushrooms cooked in garlic, butter, and olive oil alongside herbs. Fresh mozzarella slices and creamy ricotta cheese complete the topping, baked until the crust is golden and the cheeses are melted.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
8
servings
Course:
Main Course
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- 16 ounces cremini mushrooms thinly sliced
- ½ teaspoon thyme dried
- ½ teaspoon oregano dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¼ cup cornmeal yellow
- 1 pound pizza dough homemade or store-bought
- 8 mozzarella cheese Wisconsin, fresh, 1-ounce slices
- 1 cup ricotta cheese Wisconsin
Instructions
- Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
- Melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Stir in mushrooms, thyme and oregano. Cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste.
- Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
- Top with mozzarella, dollops of ricotta and mushrooms.
- Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
- Serve immediately.
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