Mushy Madness Pie Recipe

Activate yeast and mix dough

Combine warm water (about 105–115°F / 40–46°C) with sugar and instant yeast in a bowl. Let sit 5 minutes until foamy. Stir in warm whole milk and olive oil. In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. With mixer running on low, pour yeast mixture in and mix until a shaggy dough forms (about 2 minutes). Knead by machine 5–7 minutes (or by hand 8–10 minutes) until smooth, elastic, and slightly tacky.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1 to 1.5 hours depending on room temperature.

Shape crust

After the dough has doubled, punch down gently and transfer to a lightly floured surface. For a 12-inch pie, shape into a roughly 12–13 inch disk by pressing and stretching with your fingers and knuckles, leaving a slightly thicker rim. Place shaped crust on a parchment-lined pizza pan or pizza stone (dust with semolina or cornmeal if desired). If you prefer, refrigerate the shaped dough 30 minutes to relax gluten for easier topping.

Sauté aromatics

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add diced onion and cook until translucent, 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Cook mushrooms

Increase heat to medium-high and add sliced mushrooms to the skillet in a single layer (work in batches if necessary). Let them sear without moving for 2–3 minutes, then stir. Continue cooking until mushrooms release their juices and those juices mostly evaporate, about 6–8 minutes total.

Deglaze and season

If using, pour 2 tablespoons dry white wine to deglaze the pan, scraping up browned bits. Cook until the wine has mostly evaporated, 1–2 minutes. Stir in fresh thyme, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning; remember cheese will add saltiness.

Combine with ricotta and basil

Remove skillet from heat and let mushroom mixture cool 5 minutes. In a bowl, fold the warm mushrooms into 1 cup whole-milk ricotta and the finely sliced 1/4 cup fresh basil until evenly distributed. This keeps the ricotta creamy and prevents separation.

Assemble cheese layer

Evenly spread the mushroom–ricotta mixture over the prepared crust, leaving the rim exposed about 1 inch. Sprinkle 2 cups shredded mozzarella evenly over the top, followed by 1/4 cup grated Parmesan. If you prefer pockets of fresh basil, tuck a few chiffonade pieces into the cheese before baking.

Bake

Preheat oven to 500°F (or highest your oven/pizza stone allows) at least 30 minutes in advance. If using a pizza stone, preheat stone. Slide the assembled pie onto the stone or place on the middle rack. Bake for 8–12 minutes, rotating halfway, until the crust is golden with some charred spots and cheese is bubbly and lightly browned.

Rest and finish

Remove pie from oven and let rest 2–3 minutes. Drizzle 1 teaspoon truffle oil lightly over the hot pie (start with less — truffle oil is potent). Scatter fresh basil leaves and, if desired, a pinch of crushed red pepper flakes. Slice into 6–8 wedges and serve immediately.