Mushroom Recipe

Preheat and prepare

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly dust your work surface with the all-purpose flour. If dough is refrigerated, bring to room temperature for 30 minutes before shaping.

Stretch or roll the dough into a 12-inch round (or preferred shape) about 1/4-inch thick. Transfer to a piece of parchment or a well-floured pizza peel. Brush the outer rim lightly with olive oil to help browning.

Rehydrate porcini

Place dried porcini in a small bowl and cover with 60 ml hot water. Let sit 15–20 minutes. Strain, reserving the soaking liquid, and finely chop the rehydrated porcini. Measure out 1–2 tablespoons of the soaking liquid and set aside (avoid any gritty sediment).

Sauté mushrooms

Heat a large skillet over medium-high heat. Add butter and olive oil. When foaming subsides, add sliced forest mushrooms in a single layer (work in batches if necessary). Sear without moving for 2 minutes, then stir. Add minced garlic and chopped rehydrated porcini, continue cooking 2–3 minutes until mushrooms are golden and any liquid evaporates. Add reserved porcini soaking liquid, sea salt and black pepper; cook 1 minute to concentrate flavors. Remove from heat and let cool slightly.

Prepare ricotta

In a small bowl, combine ricotta, grated Parmesan, lemon zest and 1/4 tsp salt. Mix until creamy and taste — adjust salt if needed. This will be the base 'sauce' for the pizza.

Spread dollops (about 6–8 tablespoons total) of the ricotta mixture across the dough, leaving a 3/4-inch border for the crust. Use the back of a spoon to gently thin some dollops so they cover but don't soak the dough.

Evenly distribute the sautéed mushrooms over the ricotta, leaving the crust clear. Scatter thinly sliced red onion rings evenly over the mushrooms.

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until crust is blistered and golden and toppings are hot. Rotate halfway for even browning if needed.

Remove pizza from oven and transfer to a cutting board. Immediately scatter arugula over the hot pizza so it wilts slightly.

Sprinkle the crispy garlic evenly on top, then drizzle porcini oil in a thin stream across the pizza. Finish with flaky sea salt and optional red pepper flakes to taste.

Let rest 2 minutes, slice into 6–8 pieces and serve warm.