Artichoke and Mushroom White Pizza



  1. 1 package Pillsbury Thin Crust Pizza Crust
  2. 8 ounces, weight Part-skim Ricotta Cheese
  3. 1 Tablespoon Light Cream Cheese
  4. 1- 1/2 Tablespoon Homemade Or Prepared Pesto
  5. 1 teaspoon Kosher Salt
  6. 1/4 teaspoons Freshly Ground Black Pepper
  7. 2 Tablespoons Extra Virgin Olive Oil
  8. 16 ounces, weight Mushrooms (domestic Or Exotic)
  9. 14 ounces, weight Canned Artichoke Hearts, Drained
  10. 1/2 cups Shredded Parmesan Cheese
  11. 1/2 cups Shredded Mozzarella Cheese


  1. Begin by preparing the pizza crust as indicated on the package.
  2. Bake the crust for 7 minutes.
  3. Remove and allow to cool while preparing the remaining ingredients.
  4. In a medium-sized bowl, combine the ricotta cheese, cream cheese, pesto, salt and pepper.
  5. Mix well to combine.
  6. Set aside.
  7. In a large saute pan, heat 2 Tablespoons of olive oil over medium-high heat.
  8. Add the mushrooms and saute for about 5 minutes, or until golden brown.
  9. Spread the prepared cheese mixture over the cooled pizza crust.
  10. Layer the artichoke hearts, mushrooms, Parmesan cheese and mozzarella cheese.
  11. Bake at 450 for 8-10 minutes or until the cheese is melted and golden brown.