clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pizza with ricotta, caramelized onions, mushrooms, and arugula

  • Total Time: 35 mins
  • Yield: 4 1x


  • 1 package of instant dry yeast (2¼ tsp)
  • 1 cup of warm water (105°-115°F) (40°-46°C)
  • 1 tablespoon of oil
  • 1 teaspoon of salt
  • 1 teaspoon of granulated sugar
  • 2½ cups of all-purpose flour without baking powder (and a bit more)
  • 1 1/2 cup of ricotta cheese
  • 1 small onion cut in julienne
  • 1 tablespoon of oil
  • 1 tablespoon of granulated sugar
  • 1/2 cup of mushrooms
  • 2 cups of arugula (approx.)


  1. Dissolve the yeast in ¼ cup of warm water. Then pour this mix into a large bowl, add the rest of the water (3/4 cup), oil, sugar, salt and flour. Mix well, and you may also add a little extra flour if necessary, it shouldn’t stick to your hands. Knead a little. Make a ball with some dough, and let it stand for 10 minutes at room temperature.
  2. Preheat the oven to 425°F (220°C).
  3. Place the dough on a floured surface, and then you can begin stretching it, ideally with the hands, but you can also use a rolling pin if it’s easier for you. Once the dough is extended, place it on top of a baking tray that’s covered with parchment paper, or else in a special pizza baking tray.
  4. Paint the dough with tomato paste or tomato sauce, and then bake it for about 10 minutes.
  5. For the filling, heat a pan with the tablespoon of oil, and then fry the onion cut in julienne. After about 3 minutes, add the sugar and let it cook until the onion has dissolved. Set aside.
  6. In another skillet, sauté the mushrooms with a little butter. This takes about 3-4 minutes.
  7. On top of the pizza, place the ricotta, and then the onion and mushrooms.
  8. Bake for 10 minutes at 400°F (200°C).
  9. Finally, before serving, place the arugula on top.
  • Prep Time: 15 mins
  • Cook Time: 20 mins