Marinated Mushroom Pesto Pizza with Ricotta and Burrata

in 2018, i’m partnering with pompeian to bring you the latest recipes that are currently #trendinginthekitchen with this year’s trendy ingredients and their olive oils and vinegars. thank you for supporting the partnerships that allow brewing happiness to grow and exist. xoxo.

I’ve been working on the perfect, easy pizza dinner that’s equal parts cheesy, unique, healthy(ish), and fast. Today is the day I’ve mastered it. It’s a big deal. Let’s break this down category by category.

1. THE CHEESE. I’ve used BOTH ricotta and burrata. They’re two of my favorite cheeses because they’re salty and creamy and melty and freaking delicious. (Bonus – if you’re vegan try using a vegan ricotta and omitting the burrata!)
2. UNIQUENESS. If the cheese selection isn’t unique enough for you, I’ve switched out the classic pizza sauce with pesto, AND topped it with marinated mushrooms. These mushrooms are tossed in a marinade made of Pompeian Organic Extra Virgin Olive Oil, lemon juice, liquid aminos, basil, garlic, and paprika. It might sound like a crazy combo, but it makes for a smokey, salty delicious topping. Just trust me.
3. HEALTHY-ISH-NESS. First of all, it’s vegetarian. (Or if you want to use vegan pesto and vegan ricotta it can easily be vegan!) Mushrooms are packed with vitamins and minerals – so that’s a plus. And I firmly believe that the comfort that pizza provides is a health benefit.
4. SUPER FAST. This only takes 22 minutes to make start to finish. This is because you’re using store-bought pizza dough, store-bought pesto, and the marinated mushrooms only take 7 minutes. BOOM. So if you want pizza and you want it NOW, this is the way to go. Delivery takes longer than this pizza.

Get more mushroom recipes here: 15 Minute Marinated Mushroom Zoodle Pasta + Spicy Egg & Mushroom Wrap + Roasted Veggie Cheeseless Pizza + Marinated Mushroom Goat Cheese Pizza

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Marinated Mushroom Pesto Pizza

This Marinated Mushroom Pesto Pizza with ricotta AND burrata is the perfect quick, easy, unique meal. It's faster and more delicious than delivery! 

Course Healthy Junk, pizza

Cuisine American, Italian

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 1 pizza

Author Brewing Happiness

Ingredients

• 1 store-bought pizza dough, set at room temperature for 30 minutes (you can use white or whole wheat)
• 1/4 cup store-bought pesto
• 2/3 cup whole-milk ricotta
• 1 ball burrata
• 1 cup shiitake mushrooms, sliced
• 3 tablespoons Pompeian Organic Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 1 tablespoon liquid aminos (sub soy sauce)
• 1 teaspoon dried basil
• 1 teaspoon garlic, minced
• 1/2 teaspoon smoked paprika
• pepper, to taste
• fresh basil

Instructions

1. Preheat oven to 450. 

2. Lightly flour your pizza dough and baking sheet. Use a rolling pin to roll out your dough to a 12-16" pizza. You want it to be pretty thin. 

3. Spread pesto around your pizza, leaving a 1" border around the outside to be your crust. Dollop ricotta evenly around your pizza. Cut your burrata in half and place the halves, cut side up in the middle of your pizza. 

4. Bake for 8 minutes.

5. Meanwhile, add your Pompeian Organic Extra Virgin Olive Oil, lemon juice, liquid aminos, dried basil, smoked paprika, and pepper to a small bowl and whisk together. Add sliced shiitake mushrooms to the bowl and toss until fully coated. 

6. Heat a skillet over medium-high heat, add in the mushrooms and all of the liquid. Toss constantly for 5-7 minutes until almost all of the liquid is evaporated. 

7. After 8 minutes, take your pizza out of the oven, and spoon your marinated mushrooms onto the pizza. Put back in the oven for another 4-5 minutes. 

8. After 4-5 minutes, take your pizza out, top with fresh pepper, fresh basil and an extra drizzle of Pompeian Organic Extra Virgin Olive Oil. 

9. Slice into 6-8 pieces, and EAT UP. 

I’m learning a new method of work/life balance these days. For a while now, I’ve been burning the candle at both ends and pushing to build a business. I have an irrational fear of the internet crashing and my only method of money making will fail and I’ll be stranded in one of the most expensive cities in the country with no means of paying bills. That fear drives me. It pushes me to work harder and longer than is probably “healthy.”

I know I’m not alone here. This workaholism is something that’s ingrained in American culture. It’s an unhealthy cultural perspective that pushes people farther than they should. Exhaustion is glamorized. You aren’t successful if you aren’t constantly busy and tired all the time.

Even I, who preaches self-care all the time, have fallen into this trap. I feel guilty when I’m not working, and wake up with anxiety over my to-do lists. It’s not great.

So recently, I’ve decided to make a perspective shift. What if instead of viewing time off as the opposite of success, we thought about it like this… if I can get all the work done I need to in less time in order to have more time off, then aren’t I MORE successful? 

I’m trying to think about my work life in these terms now. I am working my butt off on my days at the desk and on my days off I’m working very hard at not working at all. I am allowing myself to fully check out. I’m allowing myself to not stress about money or my to-do list. I’m eating more Marinated Mushroom Pesto Pizza with two kinds of cheese, and worrying less about posting on instagram.

Ideally, I will eventually adopt the 4 day work week if I can manage it. I want more life in my life. I want more experiences to shape my creativity.

I want to view success through this lens. I want to quiet the voice of guilt that screams when I take time off, and replace it with a hunger for fun paired with a deep sense of relaxation. That is what success will look like to me.

Not bags under my eyes.

Not a nice car.

Not the length of my to-do list.

But the amount of life I can fit into my schedule. The amount of life I can fit into my lifetime. That will be my success meter. xo.