Mushroom, Ricotta and Asiago Cheese Pizza

If you like mushrooms and cheese, this is the pizza for you. In addition to the cheese used for the topping, the no yeast crust contains cottage cheese. The flavor of three different types of mushrooms provide a perfect earthy complement to the cheese. It takes a while to make, but every delicious bite makes it worth the effort. It's very filling, so all you need is a simple salad for a very satisfying meal.

Mushroom, Ricotta and Asiago Cheese Pizza

Recipe by Lisa Turner Cuisine: Italian Published on May 2, 2007 Rich and robust thin crust pizza topped with tomato sauce, sautéed mushrooms, herbs and asiago and ricotta cheeses Preparation: 45 minutes Cooking time: 35 minutes Print this recipe Sauce: 3 medium tomatoes, finely chopped 2 tablespoons tomato paste 1 clove garlic, crushed or minced 1 teaspoon dried oregano 1 bay leaf, crushed 2 teaspoons balsamic vinegar 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste Crust: 3 tablespoons yellow cornmeal 2 cups unbleached white flour 1 tablespoon baking powder 1/4 teaspoon sea salt 3/4 cup pressed cottage cheese 1 tablespoon sugar 1/4 cup + 2 tablespoons olive oil 2 tablespoons milk Toppings: 2 tablespoons olive oil 1 clove garlic, finely minced 2 fresh green chilies, seeded and finely chopped 2 cups mixed mushrooms (cremini, portobello, white), sliced 2 tablespoons fresh oregano, chopped 1/4 teaspoon sea salt, or to taste fresh ground black pepper to taste 8 oz (225 g) asiago cheese, sliced or shredded 1/4 to 1/2 cup ricotta cheese Instructions: Begin by making the sauce. Bring all the sauce ingredients to a boil in a medium saucepan. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 20 minutes or until the sauce thickens. Remove from heat and set aside. While the sauce is cooking, prepare the crust and toppings. Prepare a 12-inch pizza pan by lightly brushing it with olive oil and sprinkling with a light coat of cornmeal (use a vented pizza pan if you have one). Combine the flour, baking powder and salt in a medium mixing bowl. In a large bowl, combine the cottage cheese, sugar, olive oil and milk. Whisk together until smooth. Add the flour mixture and stir just until the mixture begins to form until a dough. Turn the dough out onto a floured board and knead several times, until the dough holds together. Flatten the dough with a rolling pin and transfer to the pizza pan. Alternately, you can flour your hands and flatten and stretch the dough with your fingers on the pizza pan. To make the toppings, heat the olive oil in a large frying pan over medium heat and cook the garlic, green chilies, mushrooms and oregano, stirring constantly, for 5 to 8 minutes or until the mushrooms are tender and browned. Season with salt and pepper. Spread the tomato sauce over the pizza dough and brush the edges with a little olive oil. Scatter the mushrooms and asiago cheese over the top. Use a small spoon to scoop small dollops of ricotta cheese over the top. Bake in a 450°F oven for 15 minutes or until the crust is golden brown and crisp and the cheese is melted and lightly browned. Remove from heat. Garnish with a few fresh leaves of oregano, cut into wedges, and serve hot or warm. Makes 4 to 8 servings