Makes 1 large pizza or 2 small pizzas

Infused olive oil is the star of this pizza. Paired with fresh ricotta, it will persuade you of the merits of skipping the usual marinara. If you have the time, making your olive oil pizza sauce ahead will allow the flavors of the ingredients to fully permeate the oil. You can make the sauce up to 24 hours in advance.

Note: Cooking times for all the pizza recipes are based on using a preheated baking stone at 550°F for high-hydration dough and 500°F for gluten-free dough.

Print Recipe

White Pizza with Mushrooms

Servings: 1 pizza

Ingredients

Olive oil sauce

  • 1/4 cup olive oil
  • 2 tablespoons shallots, minced
  • 1 tablespoon garlic, minced
  • 2 teaspoons red pepper flakes
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon sea salt

Toppings

  • 1 –2 cups mushrooms, sliced (I used a variety of shiitake and baby bella)
  • 3/4 cup whole milk ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, grated
  • 1/4 cup basil leaves, chopped

Instructions

  • Preheat oven per pizza dough recipe.
  • Make olive oil sauce by combining oil, shallots, garlic, red pepper flakes, Italian seasoning, and sea salt in a small bowl.
  • Dry cook mushrooms in a skillet over medium-high heat to release all the water. Set aside.
  • After stretching/pressing prepared pizza dough on a piece of parchment cut to the same size, spread olive oil sauce onto the dough with the back of a spoon. Evenly distribute the mushrooms across the pizza dough, then drop small scoops of ricotta cheese onto the pizza, dispersed evenly. Top with shredded mozzarella and parmesan, and transfer the pizza with the parchment to the preheated pizza stone/steel/pan.
  • Bake for 8–12 minutes or until the dough is thoroughly cooked and the cheese is melty and golden brown. Remove from the oven and top with fresh basil.