Mushroom, Ricotta, & Olive Pizza

I have seen Ricotta Cheese a lot on pizza's. I've never tried it or made it before. But I had some left over from my Casata from Easter. So I said what the heck let's give it a try! 


Pizza Crust:
1 1/2 cup warm water
1 packet yeast
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2 cups flour


In a small bowl dissolve packet of yeast into the water and stir.  In a large mixing bowl add the dissolved yeast mixture, salt and olive oil and mix.  Next pour in the flour  1 cup at a time.. Once mixed together form into a ball. Rub olive oil all on the outside, put in a dry clean bowl, cover with plastic wrap and let rise for 40 minutes. This is a no knead recipe. Roll out onto flour and fit pizza pan. This will make about two pizza's depending on the size you want to make.


Pizza Topping:
1 1/2 cup portobello mushrooms, roughly chopped
3/4 cup Kalamata olives, cut once in half
1 bunch fresh  thyme leaves
salt/pepper to taste
1/2 cup Ricotta Cheese
1/4 cup Fontina cheese, sliced thin


Spread on Ricotta first, then thyme, mushrooms and olives. Top with salt/pepper to taste. A little onion and or garlic powder if desired and top with Fontina cheese.  Bake at 400 for about 15 to 20 minutes or until the crust is golden brown and cheese is melted.  Let cool slightly, cut and serve.


It was only my son and I for dinner. I think it's safe to say from the picture below.......that is was great!