Sautéed mushrooms are topped with ricotta and Parmesan cheeses and baked into a store-bought pizza crust for an easy, elegant weeknight meal!
One of the easiest, most customizable meal options has got to be pizza.
But why stick to the same ol’ tomato sauce, mozzarella and pepperoni? Not that it wouldn’t be totally delicious, but we can do better than that, can’t we?
I had some mushrooms leftover in the fridge, and I thought they would go beautifully sautéed with lots of garlic, a shallot and a little heat from some red pepper flakes.
I got to test out some new pizza crusts and flatbreads from one of my favorite brands – Stonefire Authentic Flatbreads, and I totally fell in love with these rectangular Artisan Flatbreads. They aren’t available everywhere quite yet, but keep an eye out for them, because they’re absolutely delicious!
Plus, rectangular pizza just looks fun, doesn’t it? This would be perfect for a dinner party starter or as a main course (which is how we had it).
The creaminess from the ricotta is absolutely perfect here, and the fresh greens at the end add a nice peppery bite.
Aged balsamic and a nice extra-virgin olive oil dress this pizza up enough so that you don’t need any sauce. It’s kind of like a mix between a mushroom pizza and a salad pizza (side note: I had never heard of salad pizza before moving to New York. If you find a place that makes a good salad pizza, I highly recommend giving it a try!).
This pizza rocked our world! I’m excited to experiment with other fun flavor combos soon. It’s been way too long since I’ve made pizza at home!
Sautéed mushrooms are topped with ricotta and Parmesan cheeses and baked into a store-bought pizza crust for an easy, elegant weeknight meal!
Ingredients
Instructions
- Preheat oven to 425°F with a pizza stone on the bottom rack if you have one (you want the pizza stone to heat up with the oven).
- Heat 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Add shallot, garlic and red pepper flakes and cook for 2-3 minutes, stirring occasionally, until the shallot begins to soften. Add mushrooms and salt and cook, stirring occasionally, until the mushrooms are well browned, about 7-10 minutes.
- Place pizza crust on top of a pizza peel or wooden cutting board. Top crust with mushroom mixture and spread evenly, leaving a 1-inch border around the outer edges. Dot with ricotta and sprinkle Parmesan and chives over top.
- Transfer pizza to the preheated pizza stone (or a baking sheet, if you're using that instead) and bake for 5-6 minutes (8-9 minutes without the pizza stone).
- Remove pizza from oven and transfer to a cutting board. Scatter wild arugula over top and drizzle with aged balsamic and olive oil. Cut into slices and enjoy!
Notes
Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli
