Roasted Mushroom and Goat Cheese Pizza
 
 
I was over-the-moon thrilled when one of my dietitian friends, Sara Haas, RDN, LDN, shared her latest cookbook with me: Pizza! Pizza! Pizza! *The cook and prep time does not include making the pizza dough. It only includes making the pizza after the dough has been made. *This recipe makes a 10-inch pizza. How big you slice it will depend on how many slices each person gets. The nutrient facts is based on each person eating a quarter of the pizza.
Author:
Recipe type: Pizza
Cuisine: Italian
Serves: 4
Ingredients
  • 12 ounces mixed mushrooms (Portobello, shiitake, white and brown button mushrooms)
  • 2 Tbsp extra virgin olive oil, divided
  • ¼ tsp kosher salt
  • ⅛ tsp black pepper
  • 2 shallots, cut into ½-inch thick slices
  • 1 dough ball at room temperature
  • 2 Tbsp Marinara Sauce (you can make your own homemade Marinara sauce)
  • 1 cup low-moisture part skim shredded mozzarella cheese (4 ounces)
  • ¼ cup crumbled goat cheese
  • Flaky sea salt
  • 1 tsp fresh thyme, chopped
  • 2 Tbsp balsamic reduction
Instructions
  1. Position one oven rack at the highest setting. Place pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking. Place a baking sheet on the highest rack while oven preheats.
  2. Cook the mushrooms while the oven preheats: Toss the mushrooms with 1 Tbsp oil, salt, and pepper.
  3. Carefully remove preheated baking sheet from the oven and add the mushrooms, spreading them out in an even layer.
  4. Return the baking sheet to the upper rack and roast for 8 minutes.
  5. Meanwhile, toss the shallots with the remaining 1 Tbsp oil.
  6. Remove baking sheet and add the shallot; give everything a stir, then return baking sheet to oven and roast, stirring once halfway, until mushrooms are golden, 4 minutes.
  7. Shape the dough. Sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough and shape into a circle.
  8. Transfer to prepared peel or parchment. Spread marinara sauce over dough leaving a 1-inch border around the edge, then top with roasted mushrooms and shallots.
  9. Sprinkle mozzarella and goat cheese over the top.
  10. Bake until the crust is golden and the cheese is bubbly, about 8-10 minutes.
  11. Remove pizza from the oven and transfer it to a cutting board. Garnish with sea salt, thyme, and drizzle with balsamic reduction.
  12. Cut into slices and enjoy.
  13. *Recipe makes a 10-inch pizza
Nutrition Information
Serving size: 1-2 slices of the 10-inch pizza
Recipe by Sarah Koszyk at https://sarahkoszyk.com/roasted-mushroom-and-goat-cheese-pizza/