Mushroom, Goat Cheese, and Spinach Pizza

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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 
Oyster Mushrooms
·         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!)

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