Preheat oven to 450º.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 5 minutes. Remove from heat.

Combine the ricotta and Parmesan cheeses. Place the pizza crust on a baking sheet. Spread the pasta sauce over crust, leaving a 1-inch border. Dollop ricotta cheese mixture evenly over the sauce, and top with mushrooms. Sprinkle with mozzarella. Bake at 450º for 12 minutes or until crust is crisp. Sprinkle with basil, and cut into 4 wedges.