Roasted Mushroom Pizza

Preheat your oven to 450 degrees F (230 degrees C) and position a pizza stone or baking sheet on the middle oven rack.

Prepare your workspace by lightly dusting it with flour or cornmeal, then roll out the dough into a 14-inch circle on a floured surface. Transfer the dough to a piece of parchment paper or a lightly dusted cookie sheet, covering it with a kitchen towel as you wait for the right moment to use it.

While your dough is waiting, heat 2 tablespoons of oil in a large skillet over medium heat. Add the cremini and maitake mushrooms to the skillet, cooking them as they brown and become tender, stirring occasionally for 6 to 8 minutes. Add oregano, thyme, salt, and pepper to the skillet, stirring until well combined. Transfer the mushroom mixture to a bowl, leaving the skillet untouched.

Add another 1 tablespoon of oil to the skillet and cook the spinach until it is wilted, stirring frequently for about 2 minutes. Transfer the cooked spinach to a paper towel-lined plate to drain excess moisture.

In a separate bowl, combine ricotta, Pecorino-Romano cheese, garlic, and the remaining salt and pepper. Mix everything together until well combined. Brush the dough with the remaining 1 tablespoon of oil, then spread the ricotta mixture evenly over the dough, leaving a 1-inch border around the edges. Sprinkle mozzarella cheese over the ricotta mixture, followed by a layer of cooked mushrooms and spinach.

Carefully place your pizza on the parchment paper and transfer it to the hot pizza stone or baking sheet in the oven. Bake until the cheese is bubbly and the crust is deeply golden brown, taking 15 to 18 minutes.

Remove your pizza from the oven and let it stand on a cutting board for 5 minutes. Remove the parchment paper, then garnish with additional thyme, a few grinds of pepper, and shaved Pecorino-Romano cheese.