White Mushroom Pizza
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  • 2 tablespoons olive oil
  • 12 tablespoons unsalted butter
  • 11 (13.8-ounce can) refrigerated classic pizza crust
  • 12 tablespoons olive oil 2 tablespoons unsalted butter 3 cloves garlic, minced 16 ounces cremini mushrooms, thinly sliced 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano Kosher salt and freshly ground black pepper, to taste 1/4 cup yellow cornmeal 1 (13.8-ounce can) refrigerated classic pizza crust 8 (1-ounce slices) Wisconsin fresh mozzarella cheese 1 cup Wisconsin ricotta cheesePreheat 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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