Ricotta Mushroom Pizza

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Looking for a healthier option for your next pizza night? Try this 30-minute homemade crust topped with ricotta, mushrooms, red onions and microgreens. It's the ideal vegetarian pizza!!

I’m a big pizza fan. I could probably eat it every night of the week. But ordering pizza can get kinda dull so for your next weekly pizza night why not mix things up a bit and try making pizza at home. That includes making homemade pizza crust. It's fun and much easier than you think. And with Fleischmann's® RapidRise Yeast you'll have homemade pizza crust in less than 30 minutes!

I love a good meat-based pizza as much as the next person, but with the new year in full swing I've been trying to eat a bit healthier (I'm sure I'm not the only one) so I created this vegetarian pizza with some of my favorite ingredients - mushroom, ricotta, red onions and a touch of microgreens.

Making pizza at home is a great way to get friends and family involved in the process. Have them help with kneading or rolling the crust. Or let someone be in charge of adding all the toppings to the pizza. Cooking together is always a great way to connect with others.

Making homemade pizza crust

Though it involves a few steps, making homemade pizza crust is not hard and the great homemade taste is well worth a little bit of extra effort. Let’s walk through the steps for making the homemade pizza crust. 

1. Check your yeast: Before you even get started making the crust check to make sure your yeast is not expired. Expired yeast is very often the reason that dough doesn't rise properly.
2. Grab a pizza stone:  Place the stone in the oven when you start to preheat and let the stone warm-up for 30 – 45 minutes.  This will help the crust to brown. If you don't have a pizza stone you can use a standard baking pan or round pizza pan.
3. Properly heat the water: Using water heated to the right temperature is the key to success with yeast. The water should be heated to 120°F-130°F. You can heat it in the microwave for about 35 seconds but I recommend using a thermometer to check the temperature. It should be very warm to the touch.
4. Mix the dough: You want to continue adding flour to the dough until a soft ball forms. If you aren't sure if it's a ball yet then you probably need a bit more flour as a ball just naturally forms as you continue to mix in the flour.
5. Knead your dough: Once the dough forms into a ball place it on a lightly floured surface and start kneading. For this crust, you'll knead for about 4 minutes, until the dough is smooth and elastic.
6. Let the dough rest: Since we used rapid rising yeast you only need to let the dough rest for about 10 minutes before rolling.
7. Roll the dough: Personally, I prefer to roll out pizza crust. I think it gives you a more even crust and it's easier to get the right size. I use a large rolling pin and a pastry mat with a circle measure on it so I know I've got about the right size. If the pizza seems to shink back when rolling let it rest for a few minutes longer before continuing. Also, no need to get a perfect circle - pizza can be any shape you like!
8. Transfer your crust to the pizza stone or pan:  If you rolled your crust out, carefully transfer it to the pan or stone. This can be done by picking up the crust from one edge and sliding it over the prepared pan or stone. If it gets a little stretched out during the transfer just pat it back into shape.
9. Prebake your crust: I like to prebake pizza crust before topping so it doesn't get too soggy. Just 5-6 minutes in a preheated oven will do the trick.
10. Have your toppings handy:  While the crust if pre-baking get all of your toppings ready so you can add them to the crust and pop the whole thing right back in the oven. Leave the microgreens or any other greens off until the pizza is fully cooked.
11. Cook your pizza:  Once you’ve topped the crust carefully transfer your pizza to the oven, being sure to keep the pizza stone level so it doesn't slide off the stone. Cooking the pizza for an additional 8-10 minutes should do it but cooking time will vary depending on your oven and whether or not you use a pizza stone. You're looking for a nice golden-brown crust.  

things you may want for this recipe

Pizza Stone  –  I’ve tried a few different pizza stones and this is my favorite so far.  It heats evenly both on the grill and in the oven and the glazed surface makes clean up relatively easy.

Fleischmann's® RapidRise Yeast  – This rapid rise yeast is so easy to work with and it will change the way you think about making baked goods or anything that calls for yeast.  

Ricotta Mushroom Pizza

Author: Kathryn | Urban Foodie Kitchen

Looking for a healthier option for your next weekly pizza night? Try this 30-minute homemade crust topped with ricotta, mushrooms red onions and microgreens. It's the ideal vegetarian pizza!!

5 from 11 votes

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Prep Time 15 mins

Cook Time 15 mins

Course Main Course

Cuisine American

Servings 8 slices

Ingredients

  

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For the crust 

• 1 ¾ to 2 ¼ cups all-purpose flour
• 1 envelope Fleischmann's® RapidRise Yeast
• 1 ½ teaspoons sugar
• ¾ teaspoon salt
• ⅔ cup very warm water, 120° to 130°F
• 3 tablespoons corn oil

For the pizza

• ½ tablespoon butter
• 1 ½ cups sliced baby bella mushrooms
• 1 cup part-skim or whole milk ricotta
• 2 tablespoons fresh herbs, chopped (I like to use thyme and oregano)
• ⅓ cup thinly sliced red onions
• 2-3 ounces of buratta, optional
• ⅔ cup mircrogreens

Instructions

 

• Preheat oven to 425°F.  If you are using a pizza stone place it in the oven when you start pre-heating.  Ideally you'll heat the stone for at least 30 minutes.  
• Make the dough.  Combine 1 cup of flour, undissovled yeast, sugar and salt in a large mixing bowl.  Add very warm (120-130°F) water and oil, mix for about a minute until well blended.  Gradully add enough of the remaining flour to make a soft dough.  The dough should form a ball and be slightly sticky.  
• Knead your dough. Once the dough forms into a ball place it on a lightly floured surface and start kneading. For this crust, you'll knead for about 4 minutes, until the dough is smooth and elastic. If necessary add additonal flour while kneading.   
• Let the dough rest. Since we used rapid rising yeast you only need to let the dough rest for about 10 minutes before rolling. 
• Saute the mushrooms.  While the dough is resting add the butter and mushrooms to a small saute pan.  Cook for 4-5 minutes, just enough to get any moisture out of the mushrooms.  
• Roll the dough. Personally, I prefer to roll out pizza crust. I think it gives you a more even crust and it's easier to get the right size. Roll the dough out into a 12" circular shape. If the pizza seems to shink back when rolling let it rest for a few minutes longer before continuing. 
• Transfer your crust to the pizza stone or pan:  If you rolled your crust out, carefully transfer it to the pan or stone. This can be done by picking up the crust from one edge and sliding it over the prepared pan or stone. If it gets a little stretched out during the transfer just pat it back into shape.
• Prebake your crust. Carefully put the pizza in the oven on the lowest rack, making sure it doesn't slide off the stone.  Bake for 5-6 minutes until the crust starts to get just a slighly golden tone.
• Add your toppings.  Once the crust is done pre-baking remove it from the oven and add the ricotta, spreading until it's about an inch from the edge.  Add the mushrooms, red onion and buratta (if using). 
• Finish baking. Return the the pizza to the oven and bake for an additional 8-10 minutes or until the crust is golden brown. 
• Add the mircogreens.  Top the pizza with mircrogreens, serve and enjoy!  

Notes

1. If you don't use a thermometer to check the water temperature, it should feel very warm to the touch. 
2. To knead the dough, add just enough flour to the surface and your hands to keep the dough from sticking.  Flatten the dough out then fold it towards you.  Use the heel of your hands and push the dough away with a rolling motion.  Rotate the dough a quarter of a turn and repeat the process. Continue kneading until the dough is smooth and elastic.  
3. If you can't find mircogreens at your local grocery store or farmers market you can substitute arugula.  

Keywords : vegetarian meal, weeknight dinner

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