Fall Mushroom Pizza

Pizza night, anyone?

fall mushroom pizza with pizza wheel
Mike Garten

Fresh thyme, provolone, and ricotta cheeses and a medley of mushrooms make this pie fit for fall.

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Cal/Serv: 595
Yields: 4 servings
Total Time: 0 hours 30 mins

Cornmeal, for baking sheet

Flour, for surface


16- to 18-oz ball pizza dough, left at room temperature 30 min.

4 oz.

thinly sliced provolone cheese


3-oz package oyster mushrooms, trimmed, separated, any large mushrooms torn


3-oz package baby shiitake mushrooms, sliced 1/4 inch thick


large shallot, sliced

2 tbsp.

olive oil

Kosher salt and pepper

2 tsp.

fresh thyme

1/2 c.

fresh ricotta cheese 

1 tsp.

grated lemon zest

1/2 c.

grated pecorino Romano cheese, divided


to 1/2 tsp. red pepper flakes

Chopped parsley, for serving

  1. Heat oven to 475°F. Sprinkle baking sheet with cornmeal. 
  2. On lightly floured surface, shape pizza dough into 14-inch circle or oval. Place on prepared sheet and arrange provolone on top. 
  3. In large bowl, toss mushrooms and shallot with oil and 1/4 teaspoon each salt and pepper, then fold in thyme. Arrange on top of provolone.
  4. In small bowl, combine ricotta, lemon zest, 1/3 cup pecorino, and 1/4 teaspoon each salt and pepper. Dollop small spoonfuls over top of vegetables.
  5. Sprinkle with red pepper flakes and remaining pecorino and bake until crust is golden brown, 12 to 15 minutes. Sprinkle with chopped parsley before serving.

NUTRITIONAL INFORMATION (per serving): About 595 calories, 27 g fat (11.5 g saturated), 25 g protein, 1,715 mg sodium, 60 g carb, 4 g fiber

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