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1. In a medium skillet, heat the 1/4 cup evoo. Add the mushrooms and cook over moderately
high heat, stirring occasionally , until lightly browned, about 5 minutes. Add the shallot and
garlic and cook until fragrant, about 1 minute. Add the wine and cook until evaporated,
about 1 minute. Season with salt and pepper.
2. Light a grill or preheat a grill pan and lightly oil a rimless baking sheet. On the baking
sheet, stretch each ball of pizza dough out to a 12-inch round; brush with evoo. Carefully
slide the dough rounds onto the grill and cook over moderately high heat, shifting the
rounds to prevent scorching, until lightly browned on the bottom, about 2 minutes.
3. Flip the rounds and spread 1/2 cup of the fresh ricotta cheese over each one. Scatter the
sautéed mushrooms and herbs over the flatbreads and grill until heated through, about 2
minutes.
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