Ingredients
-
1 pound fresh pizza dough
-
flour for dusting
-
4 tablespoons olive oil, divided
-
½ pound cremini mushrooms, thinly sliced
-
½ pound maitake mushrooms, broken into small clusters
-
2 tablespoons chopped fresh oregano
-
2 tablespoons fresh thyme leaves, plus more for garnish
-
½ teaspoon kosher salt, divided
-
¾ teaspoon freshly ground black pepper, divided, or more to taste
-
1 (5 ounce) package fresh baby spinach
-
1 cup whole milk ricotta cheese
-
½ cup finely grated Pecorino Romano cheese
-
2 cloves garlic, grated
-
1 cup shredded part-skim mozzarella cheese
-
shaved Pecorino Romano cheese, for garnish
Directions
-
Put a pizza stone or baking sheet on the middle oven rack. Preheat the oven to 450 degrees F (230 degrees C).
-
Turn dough out onto a lightly floured work surface and roll out into a 14-inch circle. Transfer to a piece of parchment paper or a cookie sheet lightly dusted with flour or cornmeal. Cover with a kitchen towel; let stand at room temperature until ready to use.
-
Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add cremini and maitake mushrooms; cook, stirring occasionally, until well browned and tender, 6 to 8 minutes. Stir in oregano, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer mushroom mixture to a bowl. (Do not wipe skillet clean.)
-
Add 1 tablespoon oil to skillet. Add spinach and 1/4 teaspoon pepper; cook, stirring frequently, until spinach is wilted, about 2 minutes. Transfer to a paper towel-lined plate to drain.
-
Stir together ricotta, Pecorino-Romano, garlic, and remaining 1/4 teaspoon each salt and pepper in a bowl until well combined. Brush dough with remaining 1 tablespoon oil. Spread ricotta mixture in an even layer over the dough, leaving a 1-inch border. Sprinkle mozzarella evenly over ricotta mixture. Top with cooked mushrooms and spinach.
-
Carefully transfer pizza on parchment to hot pizza stone or baking sheet in the oven. Bake until cheese is bubbly and crust is deeply golden brown, 15 to 18 minutes.
-
Transfer pizza and parchment to a cutting board; let stand 5 minutes. Remove parchment. Garnish with additional thyme, a few grinds of pepper, and shaved Pecorino-Romano cheese.
Nutrition Facts (per serving)
| 714 | Calories |
| 35g | Fat |
| 64g | Carbs |
| 35g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 714 | |
| % Daily Value * | |
| Total Fat 35g | 45% |
| Saturated Fat 13g | 67% |
| Cholesterol 63mg | 21% |
| Sodium 1495mg | 65% |
| Total Carbohydrate 64g | 23% |
| Dietary Fiber 4g | 16% |
| Protein 35g | 69% |
| Potassium 483mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
