Sautéed mushrooms are topped with ricotta and Parmesan cheeses and baked into a store-bought pizza crust for an easy, elegant weeknight meal!
- 2 tablespoons olive oil
- 1 shallot, thinly sliced (about 1/4 cup)
- 3 cloves garlic, minced
- Pinch of red pepper flakes
- 8 ounces sliced mushrooms (I used shiitake and baby bella)
- 1/2 teaspoon kosher salt
- 1 ready-made pizza crust (I used a 7 ounce Stonefire Artisan Flatbread)
- 6 tablespoons part-skim ricotta
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons fresh chives, minced or snipped with scissors
- 1–2 handfuls wild or baby arugula
- 2–3 tablespoons aged balsamic
- 2–3 tablespoons good quality extra-virgin olive oil
- 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!
- Serving Size:
- Calories: 294
- Sugar: 5.4 g
- Sodium: 550.1 mg
- Fat: 13.2 g
- Saturated Fat: 2.9 g
- Carbohydrates: 36.1 g
- Fiber: 2.3 g
- Protein: 9.8 g
- Cholesterol: 6 mg
Keywords: mushroom, ricotta, pizza, weeknight dinner