This creamy white pizza builds flavour with properly browned mushrooms, roasted garlic and a little lemon. Cooking the mushrooms first prevents a watery centre.
Ingredients
- 1 ball pizza dough (about 250 g)
- 250 g mixed mushrooms, sliced
- 1 tablespoon olive oil, plus extra to finish
- 2 roasted garlic cloves, mashed
- 80 g ricotta
- 120 g mozzarella, torn or grated
- 25 g finely grated parmesan
- 1 teaspoon fresh thyme leaves
- Finely grated zest of 1/2 lemon
- Salt and black pepper
Method
- Heat a wide frying pan over medium-high heat. Add the oil and mushrooms in a single layer, cooking without stirring for two minutes before tossing. Cook until browned and dry; season lightly.
- Combine the ricotta, roasted garlic, half the parmesan and a pinch of black pepper.
- Preheat a pizza stone or heavy tray at the oven’s highest temperature for at least 35 minutes. Stretch the dough to about 30 cm.
- Spread the ricotta mixture thinly over the dough. Add mozzarella, mushrooms and thyme.
- Bake until the base is crisp and the rim is browned. Finish with the remaining parmesan, lemon zest and a thread of olive oil.
Pizza 0 tip: Do not salt mushrooms at the start; early salting draws out water and slows browning.
Make it your own
Add wilted spinach, caramelised onion or a few torn pieces of taleggio for a richer version.