![Mushroom-Thyme White Pizza on plate](https://cdn.statically.io/img/www.allrecipes.com/thmb/y0k7yViYaQ2iNocdt-AJm_Ku_qQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/White-Pizza-ae5ff40f51244bac877769ae0bd0718b.jpg)
Ingredients
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1 pound fresh pizza dough
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flour for dusting
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4 tablespoons olive oil, divided
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½ pound cremini mushrooms, thinly sliced
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½ pound maitake mushrooms, broken into small clusters
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2 tablespoons chopped fresh oregano
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2 tablespoons fresh thyme leaves, plus more for garnish
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½ teaspoon kosher salt, divided
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¾ teaspoon freshly ground black pepper, divided, or more to taste
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1 (5 ounce) package fresh baby spinach
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1 cup whole milk ricotta cheese
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½ cup finely grated Pecorino Romano cheese
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2 cloves garlic, grated
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1 cup shredded part-skim mozzarella cheese
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shaved Pecorino Romano cheese, for garnish
Directions
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Put a pizza stone or baking sheet on the middle oven rack. Preheat the oven to 450 degrees F (230 degrees C).
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Turn dough out onto a lightly floured work surface and roll out into a 14-inch circle. Transfer to a piece of parchment paper or a cookie sheet lightly dusted with flour or cornmeal. Cover with a kitchen towel; let stand at room temperature until ready to use.
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Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add cremini and maitake mushrooms; cook, stirring occasionally, until well browned and tender, 6 to 8 minutes. Stir in oregano, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer mushroom mixture to a bowl. (Do not wipe skillet clean.)
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Add 1 tablespoon oil to skillet. Add spinach and 1/4 teaspoon pepper; cook, stirring frequently, until spinach is wilted, about 2 minutes. Transfer to a paper towel-lined plate to drain.
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Stir together ricotta, Pecorino-Romano, garlic, and remaining 1/4 teaspoon each salt and pepper in a bowl until well combined. Brush dough with remaining 1 tablespoon oil. Spread ricotta mixture in an even layer over the dough, leaving a 1-inch border. Sprinkle mozzarella evenly over ricotta mixture. Top with cooked mushrooms and spinach.
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Carefully transfer pizza on parchment to hot pizza stone or baking sheet in the oven. Bake until cheese is bubbly and crust is deeply golden brown, 15 to 18 minutes.
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Transfer pizza and parchment to a cutting board; let stand 5 minutes. Remove parchment. Garnish with additional thyme, a few grinds of pepper, and shaved Pecorino-Romano cheese.
Nutrition Facts (per serving)
714 | Calories |
35g | Fat |
64g | Carbs |
35g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 714 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 13g | 67% |
Cholesterol 63mg | 21% |
Sodium 1495mg | 65% |
Total Carbohydrate 64g | 23% |
Dietary Fiber 4g | 16% |
Protein 35g | 69% |
Potassium 483mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.