A crisp white pizza topped with deeply browned cremini mushrooms, creamy garlic ricotta, bubbling mozzarella, and fragrant fresh thyme.
$10.68
Per Serving
$2.67
Total
65 min
Prep
30 min
Cook
29 min
Difficulty
medium
Servings
Store-bought fresh pizza dough · 1 Pound
Kroger® Pizza Dough
100%
Cremini mushrooms · 12 Ounce
Simple Truth Organic® Whole Baby Bella Mushrooms
75%
Low-moisture whole-milk mozzarella cheese · 6 Ounce
Kroger® Whole Milk Mozzarella Shredded Cheese
75%
Whole-milk ricotta cheese · 0.75 Cup
Kroger® Whole Milk Ricotta Cheese
42%
Fresh thyme leaves · 2 Teaspoon
Simple Truth Organic® Thyme
17%
Olive oil · 2.5 Tablespoon
Filippo Berio Olive Oil
Sale
7%
Fresh garlic · 2 Count
Kroger® Peeled Garlic
4%
Ground black pepper · 0.25 Teaspoon
Smart Way™ Ground Black Pepper
1%
Kosher salt · 0.75 Teaspoon
David's Kosher Salt
1%
All-purpose flour · 1 Tablespoon
Gold Medal™ All Purpose Flour
Sale
0%
Oven
Mixing Bowl
Spatula
Cutting Board
Box grater
Chef’s knife
Measuring cups and spoons
Oven mitts
Pizza cutter
Plate
Rimmed baking sheets
heatproof surfaceOvenCutting BoardBox graterChef’s knifeLet the dough warm at room temperature; preheat the oven with a rack in the lower third. Allow 20 to 30 minutes for the dough and set the oven to 500°F. Wipe and slice the mushrooms, mince the garlic, chop the thyme leaves and shred the mozzarella. Slice the mushrooms 1/4 inch thick.
Mixing BowlMeasuring cups and spoonsRimmed baking sheetsToss the mushrooms with olive oil, salt and pepper. In the large bowl, use 1 1/2 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread in a single layer on a rimmed baking sheet.
OvenSpatulaOven mittsPlateRimmed baking sheetsheatproof surfaceRoast until browned and any released liquid has evaporated; stir partway through. Allow 12 to 14 minutes, stirring after 7 minutes. Use oven mitts to set the hot sheet on a heatproof surface, then move the mushrooms to a plate. Leave the oven at 500°F.
Use dry oven mitts to handle the hot baking sheet and place it on a heatproof surface.
Mixing BowlSpatulaMeasuring cups and spoonsMix the ricotta with garlic, thyme, salt and the remaining pepper. In the medium bowl, use 1 teaspoon thyme, 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper.
Measuring cups and spoonsRimmed baking sheetsOil the second rimmed baking sheet. Use 2 teaspoons olive oil. Lightly flour your hands and dough, then place the dough on the sheet. Press and stretch it into an oval or rectangle, keeping a thicker rim. Aim for approximately 12 by 16 inches. If the dough springs back, rest it before continuing. Allow 5 minutes.
SpatulaMeasuring cups and spoonsRimmed baking sheetsSpread the garlic ricotta evenly over the dough, leaving the rim bare. Leave a 1-inch border. Add mozzarella, roasted mushrooms and thyme, then oil the rim and sprinkle salt over the pizza. Use 1/2 teaspoon thyme, the remaining 1 teaspoon olive oil and the remaining 1/4 teaspoon salt.
OvenOven mittsRimmed baking sheetsBake on the lower rack, rotating partway through, until the rim is deeply golden, the underside is crisp and browned, and the mozzarella is bubbling with lightly browned spots. Bake for 12 to 15 minutes and rotate after 8 minutes.
Use dry oven mitts when rotating the hot baking sheet, and keep hands and loose clothing away from the oven walls and heating elements.
Oven mittsPizza cutterheatproof surfaceUse oven mitts to set the hot sheet on a heatproof surface. Finish with the remaining thyme, let the pizza rest, then slice. Use the remaining 1/2 teaspoon thyme; rest for 5 minutes before cutting into 8 slices.
Use dry oven mitts to place the hot baking sheet on a heatproof surface.
Let the pizza rest before slicing so the hot cheese settles and is less likely to cause burns.
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