Mushroom and Ricotta Pizza

This mushroom and ricotta pizza is packed with flavor and topped with arugula and balsamic glaze. The cheesy goodness from the parmesan and ricotta cheeses is unmatched and the mushroom is cooked with shallots and garlic to give extra flavor!

If you're looking for another delicious vegetarian pizza recipe, check out my Spinach Artichoke Three Cheese Pizza.

Ingredients

• Pizza dough
• Mushrooms
• Ricotta
• Parmesan
• Arugula
• Shallot
• Garlic
• Balsamic glaze
• Olive oil

Instructions

1. Heat 1 tablespoon of olive oil in a pan on medium heat.
2. Add in the shallots and garlic, stirring until fragrant (about 4-5 minutes).
3. Add in the mushrooms, stirring until browned. Remove from heat.
4. Lightly dust your work surface with all purpose flour.
5. Roll out the pizza dough (using flour to make sure it doesn't stick to your rolling pin) on your work surface to your desired thickness, and spread the mushroom mixture over the dough.
6. Dollop the ricotta on different parts of the pizza, and then sprinkle on the parmesan.
7. Bake according to pizza dough instructions or for about 10-12 minutes, until crust is golden brown.
8. Remove from oven and sprinkle with arugula. Drizzle with balsamic glaze.
9. Slice and serve.

Variations

• Gluten free - Use gluten free pizza dough for a completely gluten free mushroom and ricotta pizza.
• Vegetarian - This recipe is already vegetarian, no need to make any changes!

FAQs

Can I make my own balsamic glaze?

You can! Just google recipes for it (I don’t have one), because I always use store bought.

Should I use fresh parmesan?

I’ve made this pizza with both before, and while I definitely prefer fresh shredded parmesan, it is still great with pre-shredded!

Should I use store bought or homemade dough?

Whatever you want! I always use store bought because it’s just easier. I use the refrigerated pre-made pizza dough from Trader Joes or Whole Foods.

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