Mushroom White Pizza

Sweet Harold found this recipe in a magazine at the doctor's office.  As soon as my son saw the recipe, he knew it would be a favorite for him.  I made it for supper tonight and everyone loved it.

1 lb. store-bought pizza dough, at room temperature
1/4 cup extra-virgin olive oil, divided
1 lb. mixed mushrooms, sliced
1/4 cup chopped fresh parsley
1 t. kosher salt, divided
3/4 t. freshly ground black pepper, divided
1/2 cup whole-milk ricotta
4 oz. (1 cup) mozzarella
1 clove garlic, finely chopped

Preheat oven to 450 degrees F. with rack in the lowest position.  On a baking sheet lined with parchment paper, stretch out the dough to a 16 x 10-inch rectangle.

Bake until lightly golden, about 7 minutes.

Meanwhile, heat 2 T. oil in a large non-stick skillet over medium-high heat.  Add mushrooms and cook, stirring occasionally, until golden, about 12 minutes.  Remove from heat and stir in parsley and 1/2 t. each salt and pepper

Stir together ricotta, mozzarella, garlic and remaining 2 T. oil, 1/2 t. salt and 1/4 t. pepper in a medium bowl.  Spread over prebaked crust, leaving a 1-inch border.  Arrange mushroom mixture on top.

Bake until golden, about 12 minutes.  Cut into slices and serve.

From Real Simple February 2018