• Preheat oven to 450 degrees F.
• In small bowl, combine ricotta cheese, rosemary and garlic salt. Set aside.
• Add butter to a nonstick saute pan over medium heat. Add mushrooms and saute until cooked through. If you are using any dried mushrooms, first cook any fresh mushrooms, adding the dried (rehydrated) ones at the end. This helps remove any excess water. Salt mushrooms to taste.
• Spread ricotta cheese mixture evenly over pizza dough. Sprinkle on half of the mozzarella cheese. Add mushrooms in a single layer and follow with remaining mozzarella cheese. Drizzle with olive oil.
• Bake for 14-16 minutes or until done. Let sit for 2 minutes before slicing. Sprinkle with red pepper flakes and freshly ground pepper.
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QUICK NO-FAIL PIZZA DOUGH

• Place flour, yeast, sugar and salt into the bowl of your food processor. Pulse it once or twice to mix up the ingredients.
• In a pourable, glass measuring cup, combine oil and water (make sure water is between 100 and 115 degrees F). Turn on food processor and slowly pour water mixture through the feed tube. Process until a ball of dough forms. Run for another minute until dough is smooth. If dough is sticky, add another Tablespoon or two of flour through the feed tube while running. Dough should only be slightly sticky.
• Form the dough into a ball and place in an oiled medium-sized mixing bowl. Cover with plastic wrap. Place in a warm spot until it doubles in size, about 45 minutes.
• Take ball of dough and knead it on a cutting board sprinkled with flour for five minutes. Place back in the oiled bowl, cover and let rise again for 20-30 minutes.
• Preheat oven to 450 degrees F. Spray a pizza pan with cooking spray or place your pizza stone in the oven. Place ball of dough on a floured cutting board, pressing it flat with your palms. Use your fingertips to continue pressing the dough (which also stretches it larger) in a circular motion until you have a 12-14″ circle. Carefully place on pizza pan and fill with toppings.