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 book is filled with over 75 pizza recipes that include:
-Basic dough and crust
-Sauces
-Salad style pizzas (yes – it’s like putting salad toppings on a pizza and they’re deee-licious)
-Classic pizzas
-Vegetarian pizzas
-Specialty pizzas
-Dessert pizzas (yep – you can make a pizza sweet – think a pizza-sized cookie and more)
-And more
I made the Roasted Mushroom and Goat Cheese Pizza for this post in addition to a Classic Cheese Pizza.
Making the pizza dough is fun, too, and is an experience enjoyed by all. My son and I had a good time making the pizza dough together.
When it comes to pizza toppings, it’s all about creativity and Sara knows how to get creative with her flavor combinations that work so well together.
Get your copy of Pizza! Pizza! Pizza!
Watch the video on how to easily make Roasted Mushroom and Goat Cheese 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.
- Pizza Dough Ingredients:
- 1 rounded tsp (4 grams) active dry yeast
- 1 tsp (7 grams) honey
- 1 cup (237 grams) warm water (about 105°F - 110°F), divided
- 3 cups (360 grams) unbleached all-purpose or bread flour
- 1 rounded tsp (7 grams) kosher salt
- Place yeast in a large mixing bowl and add the honey and ¼ cup (60 grams) of water.
- Let sit until bubbling and foamy, about 5 minutes.
- Add the flour, salt, and remaining water, and stir with a wooden spoon until combined.
- Using your hands, start to work it into a ball and pick up any loose flour as you go.
- Once fully combined, shape into a ball.
- Return the dough to the bowl. Cover with a tea towel or plastic wrap and let sit on the counter for 20 minutes.
- Uncover. Transfer dough ball to the counter, pick it up, and grabbing it from opposite ends, gently pull apart, then fold ends to meet in the center.
- Turn in 90 degrees and repeat the process. The dough won’t want to be pulled too far, so don’t get overly aggressive.
- Flip the dough over and place on a clean work surface. Rotating as you go, pull the edges and “tuck” the dough under itself to create a smooth, round ball.
- Place the ball back into the bowl, cover and rest for 20 minutes.
- Repeat the process two more times, but after the last stretch, divide and shape into two balls. Return to the bowl, cover, and refrigerate until at least 45 minutes before baking.
- *You can start to prep the pizza ingredients at this time.
- 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
- 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.
- Cook the mushrooms while the oven preheats: Toss the mushrooms with 1 Tbsp oil, salt, and pepper.
- Carefully remove preheated baking sheet from the oven and add the mushrooms, spreading them out in an even layer.
- Return the baking sheet to the upper rack and roast for 8 minutes.
- Meanwhile, toss the shallots with the remaining 1 Tbsp oil.
- 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.
- 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.
- 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.
- Sprinkle mozzarella and goat cheese over the top.
- Bake until the crust is golden and the cheese is bubbly, about 8-10 minutes.
- Remove pizza from the oven and transfer it to a cutting board. Garnish with sea salt, thyme, and drizzle with balsamic reduction.
- Cut into slices and enjoy.
- *Recipe makes a 10-inch pizza
By: Sarah Koszyk, MA, RDN, NBC-HWC
For more incredibly delicious pizza recipes, check out:
Bell Pepper and Cheese Pizza
Gluten Free Egg and Mushroom Potato Pizza
Cauliflower Deep Dish Pesto and Mushroom Pizza
Mozzarella, Parmesan, Arugula, and Egg Flatout Flatbread Pizza
Figs, Caramelized Onions, Goat Cheese, and Arugula Flatbread
**There are affiliate links in this post and I will be compensated if you buy the products using these links BUT there is no extra charge to you!
**I did receive a free copy of Pizza! Pizza! Pizza! but all thoughts and opinions are my own.
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