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Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic

August 07, 2016

Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic

Author: Big Flavors From A Tiny Kitchen


  • 2 tablespoons olive oil
  • 1 shallot, thinly sliced (about 1/4 cup)
  • 3 cloves garlic, minced
  • Pinch of red pepper flakes
  • 8 ounces sliced mushrooms (I used shiitake and baby bella)
  • 1/2 teaspoon kosher salt
  • 1 ready-made pizza crust (I used a 7 ounce Stonefire Artisan Flatbread)
  • 6 tablespoons part-skim ricotta
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons fresh chives, minced or snipped with scissors
  • 1-2 handfuls wild or baby arugula
  • 2-3 tablespoons aged balsamic
  • 2-3 tablespoons good quality extra-virgin olive oi


Preheat oven to 425°F with a pizza stone on the bottom rack if you have one (you want the pizza stone to heat up with the oven).

Heat 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Add shallot, garlic and red pepper flakes and cook for 2-3 minutes, stirring occasionally, until the shallot begins to soften. Add mushrooms and salt and cook, stirring occasionally, until the mushrooms are well browned, about 7-10 minutes.

Place pizza crust on top of a pizza peel or wooden cutting board. Top crust with mushroom mixture and spread evenly, leaving a 1-inch border around the outer edges. Dot with ricotta and sprinkle Parmesan and chives over top.

Transfer pizza to the preheated pizza stone (or a baking sheet, if you're using that instead) and bake for 5-6 minutes (8-9 minutes without the pizza stone).

Remove pizza from oven and transfer to a cutting board. Scatter wild arugula over top and drizzle with aged balsamic and olive oil. Cut into slices and enjoy!