Sautéed mushrooms are topped with ricotta and Parmesan cheeses and baked into a store-bought pizza crust for an easy, elegant weeknight meal!
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Let’s talk pizza. Pizza is such a classic meal. It’s a staple of birthday parties, movie nights, and late night hang out sessions.
It also happens to be one of the tastiest, easiest, most customizable meal options for home cooking.
There are different levels of at home pizza-making, depending on the amount of time and effort that you want to put into it. The way I see it, there’s a pizza scale, of sorts:
- Order pizza delivery at home. No need to get out of your pajamas.
- Go out for pizza at a local pizzeria (bonus points for legit brick oven pizza at an Italian pizzeria, which is luckily very easy to do here in New York)
- Buy a frozen pizza and bake it at home.
- Pick up a ready-made pizza crust and top it/heat it up at home.
- Buy pizza dough from the grocery store or a local pizzeria and prepare it at home.
- Make pizza dough from scratch (I like this recipe for Lazy Pizza Dough from Smitten Kitchen) and bake it on a screamin’ hot pizza stone or steel at home (homemade pizza sauce optional, but encouraged)
- Grow your own wheat, harvest it, mill it… OK I’m totally kidding here, though there’s one member of my Supper Club who just might go that far for a recipe if he had the time…
It’s all about options here, folks.
For this particular pizza, I didn’t want to go all out and make my own dough, so I took a middle-of-the-road option – #4 on the good ol’ pizza scale.
But who says we have to stick to the standard tomato sauce, shredded mozzarella and pepperoni format? 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 picked up a rectangular artisan flatbread from the grocery store to work with for my pizza.
Any shape of crust would work here, but 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 enjoyed it).
The creaminess from the ricotta is absolutely perfect here, and the fresh greens at the end add a nice peppery bite.
Aged balsamic vinegar 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!
Looking for more pizza and flatbread favorites? Check out these 5-star recipes:
- Spicy Italian Sausage and Peppers Pizza
- Deep Dish Southwest Salad Pizza
- Maple Roasted Butternut Squash Pizza with Brussels Sprouts, Bacon + Pomegranate
- Falafel-Spiced Chickpea Flatbreads
- Charred Veggie Ciabatta Pizza with Crispy Fried Eggs + Parmesan
- Bacon and Caramelized Onion Jam Naan Pizza with Gorgonzola and Apples
- Grilled Niçoise Salad Flatbreads
What are your favorite pizza toppings? I’d love to hear about them in the comments section below!
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