This mushroom pizza is special because roasting brings out the best in maitake mushrooms: Their petal-like edges go slightly crispy while the meatier center softens and deepens in flavor. When you pile them high on pizza, even carnivores won't miss the meat.
Ingredients
- pizza dough: 1 pound (fresh)
- flour for dusting:
- olive oil: 4 Tbsp (divided)
- cremini mushrooms: 0.5 pound (sliced)
- maitake mushrooms, broken into small clusters: 0.5 pound
- fresh oregano: 2 Tbsp (chopped)
- thyme leaves: 2 Tbsp (for garnish, fresh)
- kosher salt: 0.5 tsp (divided)
- black pepper: 0.75 tsp (divided, to taste, freshly ground)
- baby spinach: 1 pack (5 ounce pack, fresh)
- whole milk ricotta cheese: 1 cup
- finely grated Pecorino Romano cheese: 0.5 cup
- garlic: 2 clove (grated)
- part-skim mozzarella cheese: 1 cup (shredded)
- shaved Pecorino Romano cheese: (for garnish)
Metric Conversion
Stages of cooking
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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.
