Mushroom, Ricotta and Asiago Cheese Pizza

Mushroom, Ricotta and Asiago Cheese Pizza

If you like mushrooms and cheese, this is the pizza for you. In addition to the cheese used for the topping, the no yeast crust contains cottage cheese. The flavor of three different types of mushrooms provide a perfect earthy complement to the cheese. It takes a while to make, but every delicious bite makes it worth the effort. It's very filling, so all you need is a simple salad for a very satisfying meal.

Mushroom, Ricotta, Asiago Cheese PizzaMushroom, Ricotta and Asiago Cheese Pizza
Recipe by
Cuisine: Italian
Published on May 2, 2007

Rich and robust thin crust pizza topped with tomato sauce, sautéed mushrooms, herbs and asiago and ricotta cheeses

Preparation: 45 minutes
Cooking time: 35 minutes

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  • 3 medium tomatoes, finely chopped
  • 2 tablespoons tomato paste
  • 1 clove garlic, crushed or minced
  • 1 teaspoon dried oregano
  • 1 bay leaf, crushed
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • 3 tablespoons yellow cornmeal
  • 2 cups unbleached white flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon sea salt
  • 3/4 cup pressed cottage cheese
  • 1 tablespoon sugar
  • 1/4 cup + 2 tablespoons olive oil
  • 2 tablespoons milk
  • 2 tablespoons olive oil
  • 1 clove garlic, finely minced
  • 2 fresh green chilies, seeded and finely chopped
  • 2 cups mixed mushrooms (cremini, portobello, white), sliced
  • 2 tablespoons fresh oregano, chopped
  • 1/4 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • 8 oz (225 g) asiago cheese, sliced or shredded
  • 1/4 to 1/2 cup ricotta cheese
  • Begin by making the sauce. Bring all the sauce ingredients to a boil in a medium saucepan. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 20 minutes or until the sauce thickens. Remove from heat and set aside.

  • While the sauce is cooking, prepare the crust and toppings.

  • Prepare a 12-inch pizza pan by lightly brushing it with olive oil and sprinkling with a light coat of cornmeal (use a vented pizza pan if you have one).

  • Combine the flour, baking powder and salt in a medium mixing bowl. In a large bowl, combine the cottage cheese, sugar, olive oil and milk. Whisk together until smooth. Add the flour mixture and stir just until the mixture begins to form until a dough. Turn the dough out onto a floured board and knead several times, until the dough holds together. Flatten the dough with a rolling pin and transfer to the pizza pan. Alternately, you can flour your hands and flatten and stretch the dough with your fingers on the pizza pan.

  • To make the toppings, heat the olive oil in a large frying pan over medium heat and cook the garlic, green chilies, mushrooms and oregano, stirring constantly, for 5 to 8 minutes or until the mushrooms are tender and browned. Season with salt and pepper.

  • pizza with toppings
  • Spread the tomato sauce over the pizza dough and brush the edges with a little olive oil. Scatter the mushrooms and asiago cheese over the top. Use a small spoon to scoop small dollops of ricotta cheese over the top.

  • Bake in a 450°F oven for 15 minutes or until the crust is golden brown and crisp and the cheese is melted and lightly browned.

  • Remove from heat. Garnish with a few fresh leaves of oregano, cut into wedges, and serve hot or warm.

Makes 4 to 8 servings

Slice of Mushroom, Ricotta and Asiago Cheese Pizza


Anonymous said...

That looks absolutely divine!

Lisa Turner said...

It was, though you'll want to go vegan for a few days after eating this truly decadent dish :)

Anonymous said...

Looks good but nothing beats my sourdough crust. I got the starter dough from my wifes's grandmother. it has to be close to 100 years old.

Lisa Turner said...

Sourdough crust? That sounds amazing. I only eat sourdough bread, though I confess I don't make my own - yet.

Anonymous said...

I'll send you the recipe. The cool thing is the damn stuff keeps growing I can barely find the time to use it up

Lisa Turner said...

I do have a recipe for sourdough, but yes please, send me yours or include it in comments here. I am sure other people would be interested as well.

Reg said...

Lisa\Fergy - Is the sourdough crust the same as the bread? If so I would like the reciepe as well. My great-uncle has an old style tin container for making sourdough bread and I've wanted to give making the bread a whirl.

Anonymous said...

Very close to bread, sorry I haven't delivered. I'm kinda busy gonna scan the old recipe stains and all and send it hopefully later tonight or tommorrow.

back from the surgeon's re: that debacle a month of Fridays ago.

I want to say up front Lisa that if it wasn't for the great food going down my gullet, I'm not sure my girls would still have their husband/father. I don't recommend getting stabbed in the spleen, try to avoid that. :)

Lisa Turner said...


Take care. In addition to your family, there are many others that care about your well being.

Very much looking forward to your recipe.

Anonymous said...

You're fast, check your email for my appology.

Lisa Turner said...

Sometimes I am slow :)

No need to apologize, as you will see if you check your email.

Pig in the Kitchen said...

Mmmm, I've come to your blog for a visit and this looks yummy!