Ricotta Mushroom Pizza

Ricotta Mushroom Pizza


1 Pizza

Prep Time


Bake Time

15 minutes

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  • For the crust
  • 1 3/4 to 2 1/4 cups all purpose flour
  • 1 envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120° to 130°F)*
  • 3 tablespoons corn oil
  • For the pizza
  • 1/2 tablespoon butter
  • 1 1/2 cups sliced baby bella mushrooms
  • 1 cup part-skim or whole milk ricotta
  • 2 tablespoons fresh herbs, chopped (I like to use thyme and oregano)
  • 1/3 cup thinly sliced red onions
  • 2 - ounces of burrata (optional)
  • 2/3 cup mircrogreens


  1. Preheat oven to 425°F. If you are using a pizza stone place it in the oven when you start pre-heating. Ideally you'll heat the stone for at least 30 minutes.
  2. Make the dough. Combine 1 cup of flour, undissovled yeast, sugar and salt in a large mixing bowl. Add very warm (120-130°F) water and oil, mix for about a minute until well blended.
  3. Gradually add enough of the remaining flour to make a soft dough. The dough should form a ball and be slightly sticky.
  4. Knead your dough. Once the dough forms into a ball place it on a lightly floured surface and start kneading. For this crust, you'll knead for about 4 minutes, until the dough is smooth and elastic. If necessary add additional flour while kneading.
  5. Let the dough rest. Since we used RapidRise Yeast, you only need to let the dough rest for about 10 minutes before rolling.
  6. Saute the mushrooms. While the dough is resting add the butter and mushrooms to a small saute pan. Cook for 4-5 minutes, just enough to get any moisture out of the mushrooms.
  7. Roll the dough. Personally, I prefer to roll out pizza crust. I think it gives you a more even crust and it's easier to get the right size. Roll the dough out into a 12" circular shape. If the pizza seems to shrink back when rolling let it rest for a few minutes longer before continuing.
  8. Transfer your crust to the pizza stone or pan: If you rolled your crust out, carefully transfer it to the pan or stone. This can be done by picking up the crust from one edge and sliding it over the prepared pan or stone. If it gets a little stretched out during the transfer just pat it back into shape.
  9. Pre-bake your crust. Carefully put the pizza in the oven on the lowest rack, making sure it doesn't slide off the stone. Bake for 5-6 minutes until the crust starts to get just a slightly golden tone.
  10. Add your toppings. Once the crust is done pre-baking remove it from the oven and add the ricotta, spreading until it's about an inch from the edge. Add the mushrooms, red onion and burrata (if using).
  11. Finish baking. Return the the pizza to the oven and bake for an additional 8-10 minutes or until the crust is golden brown.
  12. Add the mircogreens. Top the pizza with mircrogreens, serve and enjoy!
  13. Recipe Notes: If you don't use a thermometer to check the water temperature, it should feel very warm to the touch. To knead the dough, add just enough flour to the surface and your hands to keep the dough from sticking. Flatten the dough out then fold it towards you. Use the heel of your hands and push the dough away with a rolling motion. Rotate the dough a quarter of a turn and repeat the process. Continue kneading until the dough is smooth and elastic. If you can't find mircogreens at your local grocery store or farmers market you can substitute arugula.

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