Mushroom And Ricotta Pizza

MUSHROOM AND RICOTTA PIZZA



Mushroom and Ricotta Pizza image

This is based on a recipe I found in Fitness Magazine, June 2011. I made it tonight with a few modifications (detailed in recipe) and it was very tasty! We will be making this again. Didn't even miss the meat!

Recipe From food.com

Provided by HisPixie

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients: 10

1 whole wheat pizza dough (I use Trader Joe's)
2 ounces cremini mushrooms, thinly sliced
1 tablespoon olive oil
1 garlic clove, minced (or more, to taste)
1/4 teaspoon dried oregano (I used fresh) or 1 teaspoon fresh oregano (I used fresh)
1/2 cup ricotta cheese
1/2 cup mozzarella cheese (or more, your preference)
1/4 cup fresh basil leaf
kosher salt, to taste
fresh ground pepper

Steps:

  • Preheat oven to 425 degrees.
  • Prepare pizza dough-roll out on lightly floured surface and place on lightly oiled pizza pan.
  • Toss the mushrooms with the 1 TBL of olive oil. Top pizza dough with the mushrooms, garlic and oregano.
  • Drop dollops of ricotta, drizzle with olive oil, Kosher salt and fresh ground pepper.
  • Top with fresh basil leaves. Sprinkle mozzarella cheese over basil leaves.
  • Bake for 10 to 12 minutes or until crust is done and cheese is melted.


GLUTEN-FREE MUSHROOM AND RICOTTA PIZZA



Gluten-Free Mushroom and Ricotta Pizza image

For this vegetarian, gluten-free pizza (using our favorite potato-based dough), we used a couple of tricks: The cheese, garlic and red pepper flakes maximize flavor, and tossing the mushrooms with a little oil before baking gives them a boost while letting us cut down on fat.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     main-dish

Time 2h50m

Yield 2 pizzas (serves 4)

Number Of Ingredients: 19

Gluten-Free Pizza Dough, recipe follows
Cooking spray
1 cup shredded part-skim mozzarella
1/2 cup part-skim ricotta
2 cloves garlic, thinly sliced
Kosher salt
Pinch crushed red pepper
4 ounces mushrooms, thinly sliced
2 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves
2 large all-purpose potatoes (about 14 ounces)
1/3 cup warm water (110 degrees F)
2 teaspoons agave syrup or honey
One 1/4-ounce package active dry yeast
1 cup white rice flour
1/2 cup tapioca starch
Kosher salt
1 large egg white
1 tablespoon extra-virgin olive oil

Steps:

  • Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500 degrees F. Divide the pizza dough into 2 balls. Spray a baking sheet with cooking spray and press each ball out into a thin 10-inch round. Put the baking sheet on the preheated stone and parbake until the dough just starts to brown on the bottom and edges, about 10 minutes for a softer crust or about 15 minutes for a crisper crust. Remove and let cool slightly.
  • Combine the mozzarella, ricotta, garlic, 1/4 teaspoon salt and crushed red pepper in a small bowl. Toss the mushrooms, olive oil, thyme and 1/4 teaspoon salt together in another small bowl.
  • Dollop the cheese mixture evenly on the 2 pizza crusts and spread out, then divide the mushrooms between them. Bake the pizzas until the crust is golden brown and the cheese browns in some spots, 8 to 10 minutes. Cut each into 4 pieces and serve.
  • Cover the potatoes with water in a medium pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups). Set aside.
  • Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
  • Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky). Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.
  • Form the dough into 2 or 4 balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook.


FAST AND EASY RICOTTA CHEESE PIZZA WITH MUSHROOMS, BROCCOLI, AND CHICKEN



Fast and Easy Ricotta Cheese Pizza with Mushrooms, Broccoli, and Chicken image

This is a delicious pizza with a buttery ricotta cheese sauce and with a topping of mushrooms, broccoli, and chicken breast.

Recipe From allrecipes.com

Provided by jen082907

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients: 11

1 tablespoon butter
1 skinless, boneless chicken breast, cut into bite-sized chunks
1 (8 ounce) container ricotta cheese
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon dried oregano
salt and ground black pepper to taste
1 (12 inch) pre-baked pizza crust
2 cups shredded mozzarella cheese
½ cup chopped fresh broccoli
1 (3 ounce) can sliced mushrooms, drained
Calories310.5 calories
Carbohydrate28.6 g
Cholesterol48.2 mg
Fat13.1 g
Fiber1.5 g
Protein20.7 g
SaturatedFat7.2 g
Sodium575.5 mg
Sugar1.8 g

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Melt 1 tablespoon butter in a skillet over medium heat. Cook the chicken in the butter until no longer pink and the juices run clear, 7 to 10 minutes; remove from heat and set aside.
  • Combine the ricotta cheese, 1 tablespoon butter, garlic powder, oregano, salt, and pepper in a microwave-safe bowl. Heat in microwave for 1 minute; stir to combine. Spread the mixture over the pizza crust. Scatter the mozzarella cheese evenly over the pizza. Arrange the cooked chicken, broccoli, and mushrooms evenly on top of the pizza.
  • Bake in the preheated oven until the cheese is melted, about 20 minutes.


PIZZA WITH CARAMELIZED ONIONS, RICOTTA AND CHARD



Pizza With Caramelized Onions, Ricotta and Chard image

This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.

Recipe From cooking.nytimes.com

Provided by Martha Rose Shulman

Categories     weekday, appetizer

Time 1h30m

Yield One 14-inch pizza (eight slices)

Number Of Ingredients: 11

2 tablespoons extra virgin olive oil
1 1/4 pounds onions, sliced
1 teaspoon chopped fresh thyme leaves
2 garlic cloves, minced
Salt
freshly ground pepper
1/2 pound chard, stemmed, leaves washed
1 14-inch pizza crust (1/2 batch pizza dough)
3/4 cup ricotta (6 ounces)
2 ounces Parmesan, grated 1/2 cup, tightly packed
1 egg yolk
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Calories213
UnsaturatedFat5 grams
Carbohydrate23 grams
Fat10 grams
Fiber3 grams
Protein9 grams
SaturatedFat4 grams
Sodium378 milligrams
Sugar4 grams

Steps:

  • Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.
  • While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.
  • Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.
  • In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.
  • Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.




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