1/2 teaspoon thyme (fresh is better for the herbs but you can use dried herbs)
1/2 teaspoon oregano
Kosher salt and freshly ground black pepper, to taste
1/4 cup yellow cornmeal
1 (13.8-ounce can) refrigerated classic pizza crust (Or even better, make your own)
8 oz fresh grated mozzarella cheese
4 oz pecorino cheese, grated
1 cup ricotta cheese
Red pepper flakes (optional)
Preheat oven to 500 degrees F. Place a pizza stone in the oven while its preheating.
Melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in mushrooms, thyme and oregano. Cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste.
Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. (I usually skip the cornmeal part and just roll my pizza dough out on floured parchment paper. This makes it much easier for me to transfer it to the heated pizza stone with my pizza peel. The parchment can handle 500 degrees).
Spread a layer of the ricotta over the dough, leaving a small border. Season with salt and pepper and pepper flackes if you like. Sprinkle the mozzarella and pecorino over the ricotta. Top with the mushrooms.
Place into oven and bake for 12-15 minutes, or until the crust is golden brown and the cheeses have melted. Top with more herbs.