Goat Cheese & Wild Mushroom Pizza
This garlic-loaded pizza is deliciously creamy and savory, topped with pine nuts and rosemary
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Resting Time 1 hour hr
Total Time 1 hour hr 45 minutes mins
Course Main Course
Cuisine Italian
Pizza Dough
- ¾ cup warm water
- 1 tsp honey
- 1 packet dry yeast
- 2 cups flour plus more for handling
- ½ tsp salt
- 1 tsp olive oil
- 2 tsp cornmeal
Toppings:
- 16 oz mixed wild mushroom blend sliced
- ½ sweet onion sliced
- ½ cup mozzarella shredded
- ½ cup goat cheese torn into balls
- 5 cloves garlic minced
- 1 tsp rosemary minced
- 2 tbsp pine nuts
- 1 tbsp cornmeal
- Salt/pepper to taste
In a large bowl, mix honey with warm water and then stir in yeast to activate yeast. After ~5 minutes, slowly add flour, salt, and paprika, mixing as you go. Using your hands, knead dough, adding flour if needed until it springs to the touch. Place dough in a bowl, adding olive oil to coat. Cover bowl with a kitchen towel and let rest for 30-60 min.
Meanwhile, saute mushrooms and onions with garlic separately until golden and set aside.
Preheat oven to 425 degrees. Remove dough and place on a lightly floured surface. Using a roller dusted with flour, roll dough into a circle until it is slightly larger than your 12-inch pizza pan and press cornmeal into the bottom-side of the dough. Place pizza dough on pan. Lightly brush crust with olive oil or melted butter.
Place dough in oven without toppings for 10 minutes and remove. Place toppings on pizza starting with mozzarella, then mushrooms and onions, then goat cheese, and finally top with pine nuts, rosemary, and salt/pepper. Cook in oven for another 5-10 minutes and then broil for a few minutes or until golden on top.
Keyword pizza, vegetarian