- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Dairy
Easy
1 Hour
Diets 
Mushroom pizza is one of our family favorite varieties! This is a “white” pizza, meaning no tomato sauce is used as a base. Instead, creamy ricotta melts in and mixes with shredded mozzarella to form a sauce-like base for the mushrooms.
Click here for more delicious ways to use Heaven and Earth Portobello Jerky!
1 ball ready-made pizza dough
2 tablespoons olive oil
1 pound sliced mixed mushrooms such as cremini, shiitake, or white button
1 small onion, thinly sliced
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon kosher salt
1 cup shredded mozzarella cheese
3/4 cup ricotta cheese
Tuscanini Truffle Oil for garnish, if desired
Preheat the oven to 450 degrees Fahrenheit. Place your pizza stone in the oven to preheat for 30 minutes before cooking the pizza. (If you don’t have a stone, you can use a baking sheet.)
In a large skillet over medium-high heat, warm two tablespoons of the oil. Add the mushrooms and onion and cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 10 to 12 minutes. Add the garlic, oregano, thyme, and salt. Continue cooking for one minute more. Remove from the heat and cool completely.
On a lightly floured piece of Gefen Parchment Paper, roll the dough ball into a 12-inch circle. Place dollops of ricotta cheese around the dough, leaving a half-inch border for the crust. Next, sprinkle the shredded mozzarella and cooked cooled mushrooms. Bake for approximately 10 minutes, or until the crust is golden brown and the cheese is browned and bubbly. Garnish with mushroom jerky. Drizzle with truffle oil, if desired.
Sponsored by Heaven and Earth
How Would You
Rate this recipe?
Please log in to rate
Reviews