Mushroom, Spinach, and Goat Cheese Pizza
Vegetarian and yet completely satisfying is a great description of this dish. There is something about the heartiness of the mushrooms, nutrition of the spinach, and creaminess of the goat cheese that makes me love this!
· Refrigerated pizza dough
· 2 tablespoons extra-virgin olive oil, divided
· 8 ounces fresh baby bella mushrooms, stemmed, thinly sliced
|Baby Bella Mushrooms|
· 4 ounces fresh oyster mushrooms, thinly sliced
· 1/4 cup dry white wine
· 2 cups (packed) ready-to-use spinach leaves
· 6 ounces chilled soft fresh goat cheese, coarsely crumbled
· 1 cup shredded mozzarella cheese
Preheat oven to the desired temperature on the pizza dough package (about 400 degrees.) (note: you can find this in whole wheat in your grocery store.)
Heat 1 tablespoon oil in large skillet over medium-high heat add baby bella and oyster mushrooms; sprinkle with salt. Sauté about 2 minutes, then add wine and cook until tender, about 5 minutes. (set these on counter until ready, or place in fridge over night.)
Roll out Dough onto pizza stone. Prebake about 8 minutes, depending on how crunchy you like your crust.
Using the same skillet as you used for the mushrooms, add 1 tablespoon oil. Add spinach and toss until wilted. Set aside.
Remove partially baked pizza dough (majority cooked through.) Layer ingredients: Mushrooms, then spinach. Pinch goat cheese pieces throughout pizza. Top with shredded mozzarella.
Bake about 8 minutes until crust is brown at edges and on bottom and cheese is melted.
Slice and serve.
(It paired exceptionally well with my Shrimp Bisque Recipe!)