The BEST pizza for all cheese and mushroom lovers! Loaded with 2 types of cheese and garlic herb sautéed mushrooms!! AMAZING.
White pizza is the kind of thing that feels totally restaurant-fancy, but is actually quite easy to make at home. To make the base, simply stir together ricotta and shredded mozzarella with garlic and oil. Top with sautéed mushrooms and you’ve got something worthy of date night at home. This pizza is cooked grandma-style, stretched out into one family-style serving on a baking sheet. Serve with an arugula or romaine salad on the side.
2 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 cheese
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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