Thinnest Crust Pizza With Ricotta And Mushrooms Recipes

THINNEST CRUST PIZZA WITH RICOTTA AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush 2 rimmed baking sheets with oil, or for easy cleanup, line with parchment paper then brush with oil. Place 1 wrap on each sheet; brush with 1 teaspoon oil.
• Sprinkle wraps with Asiago, then dollop with ricotta. Sprinkle with mushrooms and onion; season with salt and pepper.
• Bake pizzas until crust is crisp and very brown all over, 20 to 25 minutes, rotating sheets from top to bottom and front to back twice during baking. Cut in half with a pizza cutter or knife; serve one half per person.

GLUTEN-FREE MUSHROOM AND RICOTTA PIZZA

Steps:

• Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500 degrees F. Divide the pizza dough into 2 balls. Spray a baking sheet with cooking spray and press each ball out into a thin 10-inch round. Put the baking sheet on the preheated stone and parbake until the dough just starts to brown on the bottom and edges, about 10 minutes for a softer crust or about 15 minutes for a crisper crust. Remove and let cool slightly.
• Combine the mozzarella, ricotta, garlic, 1/4 teaspoon salt and crushed red pepper in a small bowl. Toss the mushrooms, olive oil, thyme and 1/4 teaspoon salt together in another small bowl.
• Dollop the cheese mixture evenly on the 2 pizza crusts and spread out, then divide the mushrooms between them. Bake the pizzas until the crust is golden brown and the cheese browns in some spots, 8 to 10 minutes. Cut each into 4 pieces and serve.
• Cover the potatoes with water in a medium pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups). Set aside.
• Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
• Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky). Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.
• Form the dough into 2 or 4 balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook.

THIN-CRUST PIZZA WITH ROASTED VEGETABLES AND RICOTTA

Steps:

• Make the dough. Toward the end of the rising time, preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven.
• Line a rimmed baking sheet with foil; put the bell pepper halves on one side and the mushrooms on the other side. Drizzle with 2 tablespoons olive oil; rub all over the peppers and toss the mushrooms to coat. Arrange the peppers cut-side down and roast, turning the peppers and stirring the mushrooms occasionally, until the peppers are tender and browned and the mushrooms are tender and dry, 15 to 20 minutes; season with salt and pepper.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a medium nonstick skillet over medium heat. Add the onions, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender and lightly browned, 15 to 20 minutes (reduce the heat if the onions start to get too dark). Stir in 1/4 cup water, the tomato paste and sugar. Cook, stirring frequently, until the tomato paste is toasted and a few shades darker, about 10 minutes. Remove from the heat and stir in the vinegar; season with salt, pepper and more sugar, if needed. (The sauce should be slightly sweet and tangy.) Let cool.
• Remove the roasted peppers to a cutting board and chop; transfer to a large bowl and stir in the mushrooms, artichoke hearts and a pinch each of salt and pepper.
• On a lightly floured surface, cut one 1-pound ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered).
• Top the dough with half of the sauce, spreading it to the edge, then top with half of the roasted vegetable mixture and 2 tablespoons Parmesan.
• Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 3 to 5 minutes. Slide out the parchment from under the pizza. Continue baking until the crust is golden brown and crisp, 7 to 10 more minutes. Remove the pizza to a cutting board and dot with half of the ricotta. Drizzle with olive oil, season with salt and top with basil. Repeat to make another pizza.
• Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
• If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.

TORTILLA PIZZA WITH ONIONS, MUSHROOMS, AND RICOTTA

Steps:

• Preheat oven: Place racks in the upper and lower thirds of the oven. Preheat the oven to 450°F.
• Sauté onions: Heat 1 Tbsp olive oil in a small sauté pan on medium high heat. Add the sliced onions and cook, stirring occasionally, until the onions begin to soften. Add a pinch of sugar and the balsamic vinegar, cook for a few more minutes until the onions are thoroughly softened and translucent. Remove from heat.
• Brush sheet pan and tortillas with olive oil: Brush a sheet pan with olive oil. Place a tortilla on each baking sheet and brush each with olive oil.
• Sprinkle tortillas with cheese, mushrooms, onions: Sprinkle each tortilla with half a cup of shredded Asiago cheese. Add bits of ricotta cheese, 1/4 cup for each tortilla. Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper.
• Bake: Place the baking sheets in the oven. Bake until the crust is crisp and brown all over, about 10 minutes (the time varies, depending on the oven), rotating the sheet pans and swapping out their positions on the racks halfway through the cooking to ensure even baking. Cut with a pizza cutter or a knife.

MUSHROOM AND RICOTTA PIZZA

Steps:

• Preheat oven to 425 degrees.
• Prepare pizza dough-roll out on lightly floured surface and place on lightly oiled pizza pan.
• Toss the mushrooms with the 1 TBL of olive oil. Top pizza dough with the mushrooms, garlic and oregano.
• Drop dollops of ricotta, drizzle with olive oil, Kosher salt and fresh ground pepper.
• Top with fresh basil leaves. Sprinkle mozzarella cheese over basil leaves.
• Bake for 10 to 12 minutes or until crust is done and cheese is melted.

FAST AND EASY RICOTTA CHEESE PIZZA WITH MUSHROOMS, BROCCOLI, AND CHICKEN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Cook the chicken in the butter until no longer pink and the juices run clear, 7 to 10 minutes; remove from heat and set aside.
• Combine the ricotta cheese, 1 tablespoon butter, garlic powder, oregano, salt, and pepper in a microwave-safe bowl. Heat in microwave for 1 minute; stir to combine. Spread the mixture over the pizza crust. Scatter the mozzarella cheese evenly over the pizza. Arrange the cooked chicken, broccoli, and mushrooms evenly on top of the pizza.
• Bake in the preheated oven until the cheese is melted, about 20 minutes.

THIN-CRUST PIZZA WITH ROASTED MUSHROOMS AND SMOKED BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a nonstick baking sheet with foil.
• Place tomatoes and mushrooms on the prepared baking sheet; drizzle with 1 tablespoon balsamic vinegar and sprinkle with salt and pepper.
• Roast in the preheated oven for 20 to 25 minutes, turning halfway through. Remove from the oven and allow to cool to room temperature, about 25 minutes. Leave oven on.
• Meanwhile, heat 1 1/2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add onions, reduce heat to medium, and caramelize until golden brown and soft, turning occasionally, 15 to 20 minutes. Season with salt and pepper and a light drizzle of balsamic vinegar; set aside to cool.
• Cook bacon on a paper towel-lined, microwave-safe plate on high heat at 1 to 2 minutes intervals until almost crisp. Coarsely chop.
• Brush sides of the pizza crust with a thin layer of olive oil and place on a pizza pan. Spread Alfredo sauce evenly in a thin layer around the crust, leaving about 1/2 inch crust showing around the edge. Sprinkle with Fontina cheese. Spoon tomato-mushroom mixture over top, then caramelized onions. Sprinkle bacon and Gorgonzola crumbles over the vegetables.
• Return to the oven and bake until the top is bubbly and starting to turn golden and the edges are golden brown, 15 to 18 minutes.