Tomato and Four Cheese Pizza

Makes one 12 to 14-inch pizza

Ricotta salata cheese is one of my more recent discoveries. I heard of it on various cooking shows and in cooking magazines. It is ricotta cheese that has been salted and dried. As usual, I had to try some when I found it in my grocery store. It is really good, especially in a recipe like this. You do not need to use much because it has so much flavor, though still on the mild side. It resembles feta cheese, but not as salty or strong. So, treat yourself if you can find it. I think you will be pleasantly surprised. I also use fresh mozzarella for this pizza. It is a bit softer and, although more expensive than mozzarella in a brick, you do not need as much because it has more flavor. This recipe can easily be doubled.

Ingredients

• Store-bought or homemade pizza dough for one 12 to 14-inch pizza (see the similar and related recipes), or prebaked pizza crust
• 8 ounces cremini or button mushrooms, sliced
• 1 cup canned crushed tomatoes, preferably unsalted
• 1 teaspoon minced fresh garlic
• 2 teaspoons dried oregano
• 1 tablespoon chopped fresh basil (can use 2 teaspoons dried)
• 1 tablespoon chopped fresh parsley (can use 2 teaspoons dried)
• Salt and pepper to taste
• 2 ounces ricotta salata cheese, crumbled
• 2 ounces fresh mozzarella, crumbled
• 1 tablespoon freshly grated Parmesan cheese
• 1 tablespoon freshly grated Romano cheese
• Olive oil

Preheat oven to 450° F. Roll and stretch dough to form a 12 to 14-inch circle. Steam the mushrooms in a covered pan in the microwave for about 1 minute or until softened. Place all ingredients on the pizza dough, starting with the tomatoes, then the mushrooms, then the seasonings and cheeses in the order given in the ingredients; drizzle with a little olive oil. Bake according to the dough recipe or the directions for packaged crusts. Let cool about 5 minutes before slicing. Serve hot, warm or room temperature.