Source: Food and Wine Online, original recipe by Grace Parisi
adapted by http://theresalwaysthyme.blogspot.com
2 teaspoons extra-virgin olive oil
1/2 pound mozzarella, shredded (2 cups)
1 cup whole-milk ricotta (1/2 pound)
1 1/2 tablespoons finely chopped flat-leaf parsley
1 small red onion or sweet onion, sliced very thin
1 handful of sliced white mushrooms, or any kind you like
salt and freshly ground pepper
fresh garlic or garlic powder, to taste
1 pound pizza dough, at room temperature (a basic recipe below, or you can get it from the pizza place!)
1/2 cup freshly grated Parmesan
fresh, chopped parsley or chives (optional)
Preheat the oven to 500°. Preheat a pizza stone or generously oil a large baking sheet.
In a bowl, season the ricotta with garlic, salt and pepper. On a lightly floured surface, roll or stretch the dough to a rough 14-inch round or a rectangle if using a jelly roll pan. Transfer the dough to a floured pizza peel or flat cookie sheet, or to the oiled baking sheet. Dollop the ricotta mixture all over the pizza, leaving a 1-inch border of dough. Brush the border with the remaining 1 teaspoon of olive oil. Using the back of the spoon, spread the ricotta out to the border in an even layer. Top with the mozzarella and the Parmesan, and then add the thin slices of onions and mushrooms. Sprinkle with a bit more salt and pepper.
Bake until the crust is golden and the cheese is bubbling. About 10-15 minutes. Transfer the pizza to a rack and let cool slightly. Sprinkle with parsley and chives and serve.
Basic Pizza Dough
adapted by http://theresalwaysthyme.blogspot.com
3 cups flour
1 active dry yeast
1/4 teaspoon salt
1 cup warm water
2 tablespoons oil
For dough, beat together on, low speed or by hand, half of the flour, yeast, salt, warm water, and oil for 30 seconds, scraping bowl constantly. Then beat on high for another 3 minutes. Turn out the dough on a clean, floured surface. Gradually add the rest of the flour and knead dough for about 7 minutes until elastic. Place the dough in a bowl, cover, and let rise for 45 minutes.