Mushroom Pizza

Position a pizza stone or baking sheet on the middle rack of your oven. Preheat the oven to 450 degrees F (230 degrees C). (Prep time: 5 minutes)

Turn the pizza dough onto a lightly floured surface and roll it into a 14-inch circle. Transfer the dough to a piece of parchment paper or a cookie sheet lightly dusted with flour or cornmeal. Cover with a kitchen towel and let it rest at room temperature until ready to use. (Rest time: 15 minutes)

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cremini and maitake mushrooms and cook, stirring occasionally, until they are well browned and tender. Stir in the oregano, thyme, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Transfer the mushroom mixture to a bowl. Do not clean the skillet. (Cook time: 6-8 minutes)

Add 1 tablespoon of olive oil to the skillet. Add the spinach and 1/4 teaspoon of pepper, cook, stirring frequently, until the spinach is wilted. Transfer the spinach to a paper towel-lined plate to drain. (Cook time: 2 minutes)

In a bowl, combine the ricotta cheese, Pecorino Romano cheese, grated garlic, and the remaining 1/4 teaspoon of salt and pepper. Mix until well combined. Brush the pizza dough with the remaining 1 tablespoon of olive oil. Spread the ricotta mixture evenly over the dough, leaving a 1-inch border. Sprinkle the mozzarella cheese evenly over the ricotta mixture. Top with the cooked mushrooms and spinach. (Prep time: 10 minutes)

Carefully transfer the pizza on the parchment paper to the hot pizza stone or baking sheet in the oven. Bake until the cheese is bubbly and the crust is deeply golden brown. (Bake time: 15-18 minutes)

Transfer the pizza and parchment paper to a cutting board. Let it rest for 5 minutes. Remove the parchment paper. Garnish with additional thyme, a few grinds of pepper, and shaved Pecorino Romano cheese. (Rest time: 5 minutes)