Wild Mushroom & Ricotta close up shot
Recipe

Wild Mushroom & Ricotta

A golden, olive oil–brushed PINZZA™ topped with a savory blend of wild mushrooms and melted mozzarella, then finished with creamy ricotta and fresh alfalfa sprouts. Earthy, rich flavors balanced with a light, crisp crust and a fresh, delicate finish.

Ingredients

  • 1 each 6.5×12.25 fully cooked Palermo’s PINZZA™
  • 1 Tbsp olive oil
  • 1 cup sautéed mushroom blend (oyster, shiitake, cremini)
  • 1 cup shredded mozzarella
  • ½ cup ricotta (finish)
  • ¼ cup alfalfa sprouts (finish)

Instructions

  1. Place PINZZA™ on a pizza screen or pan.
  2. Brush the surface lightly with olive oil.
  3. Top with mozzarella, spreading evenly.
  4. Distribute wild mushroom blend evenly across the cheese.
  5. Bake at 475–500°F for 4–6 minutes, until cheese is melted and the crust is hot and crisp.
  6. Remove from oven and dollop ricotta evenly over the top.
  7. Finish with alfalfa sprouts.

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