Preheat your oven to 475°F (246°C) and place a 12-inch cast-iron skillet inside to heat for 10 minutes.

Clean and slice the baby bella cremini mushrooms, then sauté them with olive oil, salt, and black pepper in the hot skillet for about 5 minutes.

In a mixing bowl, combine whipped ricotta, chopped garlic, crushed red pepper, and a pinch of salt.

Allow store-bought dough to rest for 1 hour. Divide into two 8-ounce pieces and roll out each to ¼ inch thick.

Remove the hot skillet, brush with olive oil, and lay the rolled-out dough inside. Spoon half sautéed mushrooms, ricotta mix, and mozzarella on top.

Drizzle olive oil and sprinkle fresh thyme leaves, then bake for 9 minutes, switching to broil for an additional 2.5 minutes.

Carefully remove the pizza from the skillet, let it cool, slice, and serve!