For the dear people in my life who are not fans of mushrooms and/or olives, I sincerely apologize for this post.
I was craving some pizza for dinner last night, and instead of succumbing to the call of takeout pizza, I decided to make it at home. I had picked up an Alvarado Street Bakery Sprouted Wheat pizza crust during my last trip to Whole Foods for a quick dinner option. One of these days, I’m hoping I’m efficient enough to be able to quickly make my own pizza dough on a work night, but after a long week of traveling for work and barely being home, I think it was ok to use a store-bought crust.
I started by prepping my ricotta cheese (the only cheese I used on this pizza) – I mixed in one minced serrano chili, some white pepper and a pinch of salt. I had wanted to puree in some spinach or arugula, but didn’t have any in the house and was too lazy to venture out to the grocery store. I allowed the cheese mixture to sit while I sautéed sliced mushrooms, three shallots and three cloves of minced garlic in my cast iron pan as the base for the topping. I also sliced some green olives to top the pizza with.
Once my toppings were ready and the oven was preheated to 425F, I spread some homemade tomato/basil pizza sauce on the crust and then spread the ricotta cheese mixture on top. I then added a thick layer of the mushroom mixture and topped the whole pizza with the green olives.
I baked the pizza for 15 minutes in the oven and then gave it a quick broil at the end for a minute. Using the ricotta cheese produced a much lower calorie option than had I used mozzarella cheese – now if only I could find enough time to try making my own cheese at home!
this looks great! Hope to try it soon.
Oh, hell yes! Great recipe and incredible photo!
Thanks! It tasted even better leftover the next day after a quick rebake in the oven.
Love both mushrooms and olives and that you did this in a pan! Will try the same on Friday.