Hands-On Time
15 Mins
Total Time
35 Mins
Yield
Serves 4
Paul Sirisalee

How to Make It

Step 1

Heat oven to 475° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.

Step 2

Dividing evenly, top the rounds with the ricotta, mushrooms, and peas; season with ¼ teaspoon each salt and pepper. Bake until the crust is golden brown, 18 to 20 minutes. Dividing evenly, top with the basil and thyme.

Chef's Notes

 

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Ratings & Reviews

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Reviews
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