White pizza baked on a crispy flour tortilla with lion’s mane and blue oyster mushrooms, lemon ricotta, shallots, Parmesan, and crushed chiltepin.
Lion’s mane mushrooms tear into irregular pieces that crisp at the edges. Blue oyster mushrooms add a woodsy note. The lemon ricotta balances the richness of the Parmesan, while letting the mushrooms take center stage. Any large thin flour tortilla works as the crust. Look for ones made with just four ingredients: flour, water, salt, and fat.
The still-life photograph of the lion’s mane and blue oyster mushrooms on this page was shortlisted for the 2025 World Food Photography Awards.
Servings: 8 slices
Equipment
- Special equipment
- 1 (16-inch) pizza pan with holes
- Pastry brush
- Offset spatula
This recipe calls for one large 14-to-16-inch flour tortilla commonly found in Southern Arizona. To source flour tortillas outside of the Sonoran region, look for ones that are not too white or too fluffy and are made with only four ingredients: flour, water, salt and fat. 2-3 smaller tortillas can be substituted for the larger one.
Ingredients
- 1 large 14-to-16-inch flour tortilla
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon melted butter
- ¼ teaspoon garlic powder preferably Burlap and Barrel Purple Stripe
- ½ cup ricotta cheese
- Juice from ½ lemon about 1 tablespoon
- 4 ounces lion’s mane mushrooms
- 4 ounces blue oyster mushrooms
- ½ cup thinly sliced shallots
- 1 teaspoon Mexican oregano
- ⅓ cup grated Parmesan cheese
- 2-3 dried Chiltepin peppers crushed, optional
Instructions
- Preheat the oven to 350 degrees
- Place the tortilla on a 16-inch pizza pan. Using a paring knife, poke 8 to 10 small slits about 1/8-inch-long in the tortilla to prevent puffing in the oven.
- Whisk together the olive oil, melted butter and garlic powder. Using a pastry brush, brush evenly over the tortilla.
Trim the substrate from the bottom of the mushrooms. Tear the lion’s mane mushrooms into bite-sized pieces. Separate the blue oyster mushrooms from the cluster base.- Stir the lemon juice into the ricotta then using an offset spatula or butter knife, spread evenly over the surface. Arrange the sliced shallots and mushrooms on top. Sprinkle with Mexican oregano, Parmesan and crushed chiltepin if using.
- Bake for 10-15 minutes or until lightly browned and crispy. Slice and serve immediately.
Notes
This recipe is an excerpt from the article Humongous Fungus Among Us written by Jackie Alpers for Discover Marana about The BKW Family Farms which grow exotic gourmet mushrooms and heritage grains to share with their community.
The still-life photograph of fresh lion's mane and blue oyster mushroom clusters by Jackie Alpers is shortlisted for the 2025 World Food Photography Awards in the Cream of the Crop category.
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