1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
1/2 pound oyster and shiitake mushrooms, thinly sliced (2 cups)
1 shallot, minced
1 garlic clove, minced
1/4 cup dry white wine
Freshly ground pepper
Two 8-ounce balls of pizza dough, at room temperature
1 cup fresh ricotta cheese (8 ounces)
2 tablespoons coarsely chopped chervil
2 tablespoons coarsely chopped chives
2 tablespoons coarsely chopped flat-leaf parsley
2 tablespoons coarsely chopped tarragon
How to Make It
In a medium skillet, heat the 1/4 cup of olive oil. Add the mushrooms and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the shallot and garlic and cook until fragrant, about 1 minute. Add the wine and cook until evaporated, about 1 minute. Season with salt and pepper.
Light a grill or preheat a grill pan and lightly oil a rimless baking sheet. On the baking sheet, stretch each ball of pizza dough out to a 12-inch round; brush with extra-virgin olive oil. Carefully slide the dough rounds onto the grill and cook over moderately high heat, shifting the rounds to prevent scorching, until lightly browned on the bottom, about 2 minutes. Flip the rounds and spread 1/2 cup of the fresh ricotta cheese over each one. Scatter the sautéed mushrooms and herbs over the flatbreads and grill until heated through, about 2 minutes.
Transfer the flatbreads to a work surface, drizzle lightly with olive oil and season with salt and pepper. Cut into wedges and serve right away.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.