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Oyster Mushroom Paprika Spinach Pizza

Oyster Mushroom Paprika Spinach Pizza

This Oyster Mushroom Paprika Spinach Pizza combines earthy mushrooms, smoky paprika, and vibrant spinach on a perfectly crispy crust, making it a sophisticated yet comforting dish for weeknight dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 slices servings
Course: Main Course
Cuisine: Italian
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 pound pizza dough
  • 8 ounces oyster mushrooms, fresh, cleaned and tor
  • 3 cups fresh spinach, packed
  • 2 teaspoons smoked paprika
  • 1 teaspoon sweet paprika
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup ricotta cheese
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil, extra virgin preferred
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes, optional

Method
 

  1. Preheat your oven to 475°F with a pizza stone inside if available.
  2. Prepare the oyster mushrooms by cleaning them gently and tearing them into bite-sized pieces.
  3. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the torn mushrooms and cook without stirring for three minutes.
  4. Stir the mushrooms, add half the minced garlic and both types of paprika, and season with salt and pepper. Cook for another three to four minutes until tender.
  5. Transfer the cooked mushrooms to a plate and set aside.
  6. In the same skillet, add the remaining tablespoon of olive oil, toss in the fresh spinach and remaining garlic, and cook until the spinach wilts, about two minutes. Drain any excess liquid.
  7. Roll out your pizza dough on a lightly floured surface to about 12 inches in diameter and transfer it to parchment paper.
  8. Brush the dough lightly with olive oil, spread the ricotta cheese evenly, followed by half the mozzarella.
  9. Distribute the paprika-seasoned oyster mushrooms and wilted spinach over the pizza, then top with the remaining mozzarella and a pinch more paprika.
  10. Transfer the pizza to the preheated pizza stone or a baking sheet and bake for 12 to 15 minutes until the crust is golden brown and the cheese bubbles.
  11. Let the pizza rest for three minutes before slicing and serve immediately.

Notes

Choose firm, unblemished oyster mushrooms for the best results. Fresh spinach is preferred over frozen to avoid excess moisture. Adjust paprika levels to taste.