This white mushroom pizza is the kind of meal that turns a regular weeknight into a small celebration. I first made this pie on a rainy Saturday when I had leftover pizza dough and a carton of ricotta that needed using. The combination of browned cremini mushrooms sautéed with garlic, butter and olive oil, paired with creamy Wisconsin ricotta and melty Wisconsin fresh mozzarella, immediately became a new favorite in our household. The contrast between the soft, pillowy dough, the crispy outer crust, the chewy cheese and the earthy mushrooms is what keeps us coming back for another slice.

I discovered the best balance of flavors through a few experiments. A touch of unsalted butter together with olive oil gives the mushrooms a deep, caramelized quality, while a light sprinkle of dried thyme and oregano brings out their natural umami without competing with the cheeses. This pizza is simple in ingredients but generous in texture and comfort. It feeds eight people when cut into modest slices, which is perfect for a small gathering or family dinner. Every bite offers soft ricotta pockets, strings of melted mozzarella, and mushroom pieces that are tender yet still substantial.

Ingredients

• Olive oil: Use a good extra virgin olive oil for flavor. Two tablespoons help sauté the mushrooms and coat the pan to prevent sticking. I like California or Italian brands labeled extra virgin.
• Unsalted butter: Two tablespoons added to the pan give the mushrooms a glossy finish and richer flavor compared to oil alone. Unsalted allows you to control seasoning.
• Garlic: Three cloves minced. Fresh garlic gives a bright aroma as it cooks briefly before the mushrooms arrive. Avoid pre-minced jars for best flavor.
• Cremini mushrooms: One pound thinly sliced. Also called baby bella, cremini have an earthy, meaty texture that browns nicely. Choose firm, dry caps without dark spots.
• Dried thyme and oregano: Half teaspoon each. These herbs complement the mushrooms without overpowering the cheese. Use dried because they hold up to the short sauté time.
• Cornmeal: Quarter cup for dusting the work surface. This prevents sticking and gives the underside of the crust a light crunch. Yellow cornmeal works well.
• Pizza dough: One pound homemade or store bought. A standard one pound ball of dough stretches to a 12 inch round for a medium thickness crust.
• Wisconsin fresh mozzarella: Eight 1 ounce slices. Use fresh sliced mozzarella for its melting quality and mild milky flavor.
• Wisconsin ricotta cheese: One cup. Dolloped across the pie, ricotta adds creamy pockets and a gentle tang that balance the savory mushrooms.

Instructions

Preheat and prepare:Preheat the oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with 1 teaspoon of olive oil spread evenly. A hot oven is essential to get the crust to puff and the cheese to melt quickly without drying out.Sauté the aromatics:In a large skillet over medium heat, melt 2 tablespoons unsalted butter with 2 tablespoons olive oil. Add 3 cloves minced garlic and stir constantly for 1 to 2 minutes until fragrant and just starting to color. The garlic should smell aromatic but not burn. If it browns too quickly lower the heat.Cook the mushrooms:Add 16 ounces thinly sliced cremini mushrooms, 1 half teaspoon dried thyme and 1 half teaspoon dried oregano. Cook, stirring occasionally, about 5 to 6 minutes until the mushrooms release their juices and then brown. Season with kosher salt and freshly ground black pepper to taste. You are looking for deep color and evaporation of excess liquid.Shape the dough:On a clean surface sprinkled with 1 quarter cup yellow cornmeal, roll out the 1 pound dough into a 12 inch round. Use your hands to stretch if you prefer a more rustic edge. Transfer the stretched dough to the prepared baking sheet or pan. Cornmeal will help the pizza slide and give a slight crunch to the bottom.Top and bake:Arrange eight 1 ounce slices of Wisconsin fresh mozzarella evenly across the dough. Spoon or dollop 1 cup Wisconsin ricotta in small mounds across the pizza. Scatter the sautéed mushrooms over the cheeses. Place into the preheated oven and bake for 15 to 20 minutes until the crust is golden brown and cheeses are melted and lightly bubbling.

Storage Tips

Store leftover pizza in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to three days. For longer storage, wrap individual slices in plastic and place them in a freezer safe bag for up to three months. To reheat and preserve the crisp crust, place slices on a baking sheet in a preheated 375 degrees F oven for 8 to 10 minutes. A hot skillet over medium low heat covered with a lid works well for a single slice and helps revive the bottom crispness while melting the cheese.

Ingredient Substitutions

If you want to make changes, swap cremini with white button or shiitake mushrooms for different texture and flavor. Replace ricotta with goat cheese for a tangier profile at a ratio of one to one. If you prefer a sharper cheese, add a quarter cup of grated Parmesan or Pecorino over the mozzarella before baking. For a gluten free base use a store bought gluten free dough and adjust bake time according to package instructions. Use dairy free ricotta and vegan mozzarella if you need a dairy free option but expect a different melt and mouthfeel.

Serving Suggestions

Serve warm with a simple green salad dressed in lemon vinaigrette to cut the richness. A crisp white wine such as Pinot Grigio or a light red like Pinot Noir pairs well. Garnish with fresh parsley or a sprinkle of crushed red pepper if you like a little heat. For a more rustic presentation, serve on a wooden board with a pizza cutter and small bowls of flaky salt for guests to finish their own slices.

Cultural Background

White pizzas without tomato sauce have a long tradition in Italian and Neapolitan influenced cooking. They highlight cheese, olive oil and toppings more directly than a red sauce base. Mushroom and ricotta combinations are common in Italian home cooking where simple, high quality ingredients speak for themselves. This interpretation uses American Wisconsin cheeses for their excellent melting properties and creamy flavor.

Seasonal Adaptations

In autumn swap cremini for a mix of wild mushrooms such as chanterelle or oyster for an earthier pie. In spring add thinly sliced ramps or green garlic and finish with fresh basil. For summer, top with a sprinkle of fresh arugula tossed in lemon before serving to add peppery brightness.

Meal Prep Tips

To streamline dinner, sauté the mushrooms a day ahead and store them in the refrigerator. Portion ricotta into small containers so you can dollop quickly. Stretch the dough and wrap it well the morning of service if using homemade dough after its first rise. Assemble and bake within 30 minutes of guests arriving for the best crust and melted cheese experience.

This pizza has become a reliable favorite in my rotation because it balances simplicity and elegance. It is forgiving to prepare, versatile to adapt seasonally, and always a crowd pleaser. Give it a try and make it your own with small tweaks to herbs or cheeses.