Step 1

Preheat the oven to 450 degrees Fahrenheit.

Step 2

On a medium-size non-stick skillet, add the sliced mushroom and cook on high heat for a couple of minutes. The water from the mushroom will start to extract and evaporate.

Step 3

Once the water from the mushroom started to evaporate and the mushroom turns slightly brown, add the butter and dried thyme to the mushroom. Stir frequently and cook for an additional minute or two. Take them off the skillet and set them aside.

Step 4

On the same skillet, add the oil and spinach leaves. Sprinkle garlic powder and pinch of salt to the spinach and cook until all the spinach leaves are wilted, about 3-5 minutes.

Step 5

When the spinach is wilted, take it off from the heat and set it aside.

Step 6

In a small bowl, mix together 1 cup of ricotta cheese, 1/2 teaspoon of salt, 1/2 teaspoon of Italian seasoning, and 1/2 teaspoon of dried basil.

Step 7

Divide the pizza dough in half.

Step 8

Flour the working surface and start stretching the dough flat. Do the same for the other dough.

Step 9

Spread the ricotta mixture to each of the stretched pizza dough evenly and thinly.

Step 10

Add the cooked mushroom and spinach to both pizzas.

Step 11

Add 1/3 cup of shredded mozzarella cheese (each) on top of the pizzas.

Step 12

Sprinkle red pepper flakes if you like spicy pizza. If not, skip this step.

Step 13

Sprinkle some freshly ground black pepper on top.

Step 14

Place the pizzas in the oven and cook for 11-12 minutes.

Step 15

Take them out of the oven and enjoy them right away.