Ingredients

• 1 pound store-bought pizza dough, at room temperature
• 1/4 cup extra-virgin olive oil, divided
• 1 pound mixed mushrooms, sliced
• 1/4 cup chopped fresh parsley
• 1 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 cup whole-milk ricotta cheese
• 4 ounces (1 cup) shredded low-moisture mozzarella
• 1 clove garlic, finely chopped

Directions

Preheat oven to 450 F with rack in lowest position. On a baking sheet lined with parchment paper, stretch out the dough to a 16 x 10 inch rectangle. Bake until lightly golden, about 7 minutes. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden, about 12 minutes. Remove from heat and stir in parsley and 1/2 teaspoon each salt and pepper. Stir together ricotta, mozzarella, garlic, and the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Spread over prebaked crust, leaving a 1-inch border. Arrange mushroom mixture on top. Bake until golden, about 12 minutes. Cut and serve. Enjoy!!