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