White Pizza with Black Garlic, Mushrooms and Ricotta

Serving Size 4


  • 1/4 cup Olive oil
  • 1/2 lb Sliced mushrooms
  • 1 Thinly sliced shallot
  • 4 tsp Finely chopped fresh thyme
  • 1/2 tsp Each salt and pepper
  • 1 Pizza dough
  • 2 tbsp SupHerb Farms® Black Garlic Puree
  • 3/4 cup Shredded mozzarella
  • 1/2 cup Ricotta
  • 2 tbsp Finely chopped fresh chives


Asian Italian


  1. Heat 2 tbsp oil in skillet set over medium-high heat. Cook mushrooms, shallot, thyme, salt and pepper for 8 to 10 minutes or until golden brown and tender. Cool completely.
  2. Preheat oven to 450˚F. On lightly floured surface, roll dough to fit 15-inch pizza pan.
  3. Drizzle pizza with remaining oil. Spoon dollops of puree onto dough and spread over dough. Top pizza with mushrooms. Sprinkle with mozzarella and spoon dollops of ricotta.
  4. Bake for 18 to 20 minutes or until crust is golden brown and cheese is bubbling.


Cut into slices and sprinkle with chives before serving.


Use cremini mushrooms or a medley of mushrooms, such as oyster, shiitake, portobello, white and/or chanterelles.


Asian Italian

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