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
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.
The cooked mushrooms can be refrigerated for up to 3 days. Rewarm before using.
Earthy Spanish Tempranillos go brilliantly with mushrooms, like the ones on these smoky flatbreads.