Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring frequently, until all the liquid has exuded and evaporated from the mushrooms and they are browned, 8-10 minutes.
Preheat the oven to 425°F.
In a mixing bowl, combine the ricotta cheese with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
Brush the pizza crusts with olive oil. Divide and spread the ricotta mixture evenly among each pizza crust. Top evenly with the cooked mushrooms, shredded chicken, and Parmesan cheese and bake for 7 minutes or until the ricotta is hot and the Parmesan cheese is starting to brown. Cut into slices and serve immediately.