Vegan Mushroom Pizza with Cashew Ricotta
By Nicole KonstantinakosPublished on January 9, 2020
Time
1½ hours, plus 1 hour resting
Yield
Makes two 13-inch pizzas
Ingredients
7 tablespoons extra-virgin olive oil, plus extra for serving3 tablespoons water ½ teaspoon grated lemon zest plus ¾ teaspoon juiceSalt and pepper 12 ounces cremini mushrooms, trimmed and sliced thin12 ounces shiitake mushrooms, stemmed and sliced thin3 garlic cloves, minced2 tablespoons soy sauce ¼ cup chopped fresh parsley 1 Thin Crust Pizza Dough 1 Cashew Ricotta recipe
Before You Begin
If you don't have a baking stone, bake the pizzas on an overturned and preheated rimmed baking sheet. Semolina flour is ideal for dusting the peel; use it in place of flour if you have it.
Instructions
- One hour before baking, adjust oven rack to upper-middle position, set baking stone on rack, and heat oven to 500 degrees. Combine cashew ricotta, 1 tablespoon oil, water, lemon zest and juice, and ⅛ teaspoon salt in bowl and refrigerate until ready to use. (Cashew ricotta can be refrigerated for up to 1 week.)
- Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Space dough balls 3 inches apart on lightly oiled baking sheet, cover loosely with greased plastic wrap, and let rest for 1 hour.
- Meanwhile, heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add cremini mushrooms, shiitake mushrooms, and ½ teaspoon salt, cover, and cook until mushrooms have released their liquid, about 8 minutes. Uncover and cook until mushrooms are dry and starting to brown, about 15 minutes longer. Stir in garlic and cook until fragrant, about 30 seconds. Stir in soy sauce, scraping up any browned bits, and cook until well coated and pan is nearly dry, about 30 seconds. Transfer mushrooms to bowl; set aside.
- Heat broiler for 10 minutes. Meanwhile, coat 1 dough ball generously with flour and place on well-floured counter. Using your fingertips, gently flatten dough into 8-inch round, leaving 1 inch of outer edge slightly thicker than center. Using your hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns. Transfer dough to well-floured peel and stretch into 13-inch round. Spread 2 tablespoons oil over dough, leaving ¼-inch border around edge, then sprinkle with half of cooked mushrooms. Slide pizza carefully onto stone and return oven to 500 degrees. Bake until crust is well browned, 10 to 12 minutes, rotating pizza halfway through baking. Transfer pizza to wire rack and dollop half of cashew ricotta over pizza in small spoonfuls. Sprinkle with parsley and drizzle with extra oil. Slice and serve. Repeat shaping, topping, and baking for second pizza.
Time
1½ hours, plus 1 hour restingYield
Makes two 13-inch pizzasIngredients
7 tablespoons extra-virgin olive oil, plus extra for serving
3 tablespoons water
½ teaspoon grated lemon zest plus ¾ teaspoon juice
Salt and pepper
12 ounces cremini mushrooms, trimmed and sliced thin
12 ounces shiitake mushrooms, stemmed and sliced thin
3 garlic cloves, minced
2 tablespoons soy sauce
¼ cup chopped fresh parsley
1 Cashew Ricotta recipe
Ingredients
7 tablespoons extra-virgin olive oil, plus extra for serving
3 tablespoons water
½ teaspoon grated lemon zest plus ¾ teaspoon juice
Salt and pepper
12 ounces cremini mushrooms, trimmed and sliced thin
12 ounces shiitake mushrooms, stemmed and sliced thin
3 garlic cloves, minced
2 tablespoons soy sauce
¼ cup chopped fresh parsley
1 Cashew Ricotta recipe
Ingredients
7 tablespoons extra-virgin olive oil, plus extra for serving
3 tablespoons water
½ teaspoon grated lemon zest plus ¾ teaspoon juice
Salt and pepper
12 ounces cremini mushrooms, trimmed and sliced thin
12 ounces shiitake mushrooms, stemmed and sliced thin
3 garlic cloves, minced
2 tablespoons soy sauce
¼ cup chopped fresh parsley
1 Cashew Ricotta recipe
Why This Recipe Works
For the mushroom base, we fortified workhorse cremini with meaty-tasting shiitakes and soy sauce. We made the creamy ricotta by mixing oil, lemon, and salt, plus a little water to loosen, into our multipurpose cashew cheese. You can shape the second dough ball while the first pizza bakes, but don't top the pizza until right before you bake it.
Before You Begin
If you don't have a baking stone, bake the pizzas on an overturned and preheated rimmed baking sheet. Semolina flour is ideal for dusting the peel; use it in place of flour if you have it.
Instructions
- One hour before baking, adjust oven rack to upper-middle position, set baking stone on rack, and heat oven to 500 degrees. Combine cashew ricotta, 1 tablespoon oil, water, lemon zest and juice, and ⅛ teaspoon salt in bowl and refrigerate until ready to use. (Cashew ricotta can be refrigerated for up to 1 week.)
- Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Space dough balls 3 inches apart on lightly oiled baking sheet, cover loosely with greased plastic wrap, and let rest for 1 hour.
- Meanwhile, heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add cremini mushrooms, shiitake mushrooms, and ½ teaspoon salt, cover, and cook until mushrooms have released their liquid, about 8 minutes. Uncover and cook until mushrooms are dry and starting to brown, about 15 minutes longer. Stir in garlic and cook until fragrant, about 30 seconds. Stir in soy sauce, scraping up any browned bits, and cook until well coated and pan is nearly dry, about 30 seconds. Transfer mushrooms to bowl; set aside.
- Heat broiler for 10 minutes. Meanwhile, coat 1 dough ball generously with flour and place on well-floured counter. Using your fingertips, gently flatten dough into 8-inch round, leaving 1 inch of outer edge slightly thicker than center. Using your hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns. Transfer dough to well-floured peel and stretch into 13-inch round. Spread 2 tablespoons oil over dough, leaving ¼-inch border around edge, then sprinkle with half of cooked mushrooms. Slide pizza carefully onto stone and return oven to 500 degrees. Bake until crust is well browned, 10 to 12 minutes, rotating pizza halfway through baking. Transfer pizza to wire rack and dollop half of cashew ricotta over pizza in small spoonfuls. Sprinkle with parsley and drizzle with extra oil. Slice and serve. Repeat shaping, topping, and baking for second pizza.
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