Slice the mushrooms. Then add ½ tablespoon of olive oil and ½ tablespoon of butter to a large skillet. Heat the skillet over medium heat and add the sliced mushrooms. Sauté the mushrooms for 7-8 minutes or until the mushrooms are tender and have released all of their water. Remove the cooked mushrooms from the skillet to a separate bowl and set aside.

Next make the ricotta filling. In a separate bowl add the ricotta, Italian seasoning, salt, black pepper, and red pepper flakes. Stir to combine.

Preheat the oven to 425°F. Now prepare the pizza dough. Divide the pizza dough ball into 4 equal sections. Roll out one pizza dough section at a time on a lightly floured surface into a ¼-inch thick circle.

Fold the empty side of the dough over the filling. I like to do this by gently pulling the dough out and then gently stretching it over the filling. Now seal the top and bottom of the dough by twisting and crimping the two edges together. Repeat the same steps with the remaining 3 pizza dough balls.