59m$11.42Roasted Mushroom, Thyme, and Garlic White Pizza
A crisp white pizza topped with deeply browned cremini mushrooms, creamy garlic ricotta, bubbling mozzarella, and fragrant fresh thyme.
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Olive oil
2.5 Tablespoon
Filippo Berio Olive Oil 16.9 fl oz
7%
Kosher salt
0.75 Teaspoon
David's Kosher Salt
1%
All-purpose flour
1 Tablespoon
Gold Medal™ All Purpose Flour
0%
Whole-milk ricotta cheese
0.75 Cup
Kroger® Whole Milk Ricotta Cheese
42%
Store-bought fresh pizza dough
1 Pound
Kroger® Pizza Dough
100%
Fresh garlic
2 Count
Kroger® Peeled Garlic
4%
Cremini mushrooms
12 Ounce
Kroger® Whole Baby Bella Mushrooms
75%
Fresh thyme leaves
2 Teaspoon
Simple Truth Organic® Thyme
17%
Low-moisture whole-milk mozzarella cheese
6 Ounce
Kroger® Whole Milk Mozzarella Shredded Cheese
75%
Ground black pepper
0.25 Teaspoon
Smart Way™ Ground Black Pepper
1%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Store-bought fresh pizza dough-1 pound
- Cremini mushrooms-12 ounces
- Whole-milk ricotta cheese-0.75 cups
- Olive oil-2.5 tablespoons
- All-purpose flour-1 tablespoon
- Fresh thyme leaves-2 teaspoons
- Fresh garlic-2 cloves
- Kosher salt-0.75 teaspoons
- Low-moisture whole-milk mozzarella cheese-6 ounces
- Ground black pepper-0.25 teaspoons
Set the pizza dough at room temperature for 20 to 30 minutes. Position an oven rack in the lower third and preheat the oven to 500°F. Wipe the mushrooms clean and slice them 1/4 inch thick. Mince the garlic, chop the thyme leaves, and shred the mozzarella.
Toss the mushrooms in the large bowl with 1 1/2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer on one rimmed baking sheet.
Roast the mushrooms for 12 to 14 minutes, stirring after 7 minutes, until browned and any released liquid has evaporated. Wearing oven mitts, transfer the hot baking sheet to a heatproof surface. Move the mushrooms to a plate and leave the oven at 500°F.
Use dry oven mitts to handle the hot baking sheet and place it on a heatproof surface.
Stir together the ricotta, garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and the remaining 1/8 teaspoon black pepper in the medium bowl.
Coat the second rimmed baking sheet with 2 teaspoons olive oil. Lightly flour your hands and the dough, then place the dough on the sheet. Press and stretch it into an approximately 12-by-16-inch oval or rectangle, leaving a slightly thicker rim. If the dough springs back, let it rest for 5 minutes before finishing.
Spread the garlic ricotta evenly over the dough, leaving a 1-inch border. Scatter the shredded mozzarella over the ricotta, followed by the roasted mushrooms and 1/2 teaspoon thyme. Rub the remaining 1 teaspoon olive oil over the exposed rim and sprinkle the pizza with the remaining 1/4 teaspoon salt.
Bake on the lower rack for 12 to 15 minutes, rotating the sheet after 8 minutes, until the rim is deeply golden, the underside is crisp and browned, and the mozzarella is bubbling with lightly browned spots.
Use dry oven mitts when rotating the hot baking sheet, and keep hands and loose clothing away from the oven walls and heating elements.
Using oven mitts, carefully place the hot baking sheet on a heatproof surface. Sprinkle the pizza with the remaining 1/2 teaspoon thyme and let it 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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