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- Prep: 20 minutes
- Cook: 35 minutes
- Ready In: 55 minutes
- Serves: 4
- 1 pound store-bought pizza dough, at room temperature
- ¼ cup extra-virgin olive oil, divided
- 1 pound mixed mushrooms, sliced
- ¼ cup chopped fresh parsley
- 1 teaspoon kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- ½ cup whole-milk ricotta
- 4 ounces (1 cup) shredded low-moisture mozzarella
- 1 clove garlic, finely chopped
Method
Preheat oven to 450ºF with rack in the lowest position. On a baking sheet lined with parchment paper, stretch out the dough to a 16-by-10-inch rectangle. Bake until lightly golden, about 7 minutes.
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Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high.
Add mushrooms and cook, stirring occasionally, until golden, about 12 minutes.
Remove from heat and stir in parsley and ½ teaspoon each salt and pepper.
Stir together ricotta, mozzarella, garlic, and remaining 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
Spread over prebaked crust, leaving a 1-inch border. Arrange mushroom mixture on top.
Bake until golden, about 12 minutes. Cut into slices and serve.