Baby bella mushrooms and goat cheese with cherry tomatoes and kalamata olives on a homemade thin crust pizza. It takes pizza to a whole new level!
Extra! Extra! Make it a pizza night!
This mushroom and goat cheese pizza is for those mushroom lovers that are looking for new ways to sneak these delicious little guys into their menu.
This homemade crust is a game changer you guys! I just love it! I also used it for my Mediterranean pizza. It is my favorite crust ever!
The dough recipe makes enough for about two 12-inch thin crust pizzas.
I really love the flavor combinations going on with this pizza! The mushrooms with the kalamata olives and the goat cheese, it just all seems to work!
Tell me you couldn’t make this pizza and completely devour it. And call me crazy but I have always loved working with homemade dough. It’s totally worth the extra time in my book.
Homemade pizza is one of my favorite things to make. Now and then I will make the homemade dough and be like why don’t I do this every time because it’s so darn delicious.
We usually like piling on the meats but I switched this pizza up a bit and decided to go vegetarian. However, some salami or grilled chicken would go well on this if you wanted to add meat.
My favorite part about this pizza is definitely the sautéed mushrooms. They pretty much melt in your mouth.
Lately, we have been determined to work through our little girl Reese’s picky eating. She has come a loooong way in the last six months or so. Anyway, today I must have showed a little too much enthusiasm when she ate her lunch she asked me if she could have FIFTY DOLLARS?!! Seriously, though? I kindly replied “No, but nice try! But still NO!”
Buuut maybe if you eat the pizza that mommy made! Not a chance. Four year olds have a lot to learn.
However, you guys will love this mushroom and goat cheese pizza. It’s so so delicious!!
Thin Crust Mushroom and Goat Cheese Pizza
Ingredients
Pizza Crust
- 1 pkg active yeast
- ¾ cup warm water ranging between 105-115℉
- 1¾ cup all-purpose flour
- ½ cup semolina flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil + more for brushing dough
- cornmeal for dusting baking sheets
Pizza
- 1 tablespoon extra-virgin olive oil
- 8 oz baby bella mushrooms sliced (may use other varieties as well)
- 1/4 cup kalamata olives pitted and sliced
- 1/2 cup cherry tomatoes cut in half
- 4 oz goat cheese crumbled (I used garlic and herb)
- 3/4 cup Parmesan cheese grated
- Optional topping: garnish with fresh arugula spinach, or greens
Instructions
Pizza Crust
- In a bowl combine active dry yeast and water. Let stand for 5 minutes at least, or until yeast is dissolved.
- Transfer to bowl of stand up mixer. Add flours, sugar, salt, and olive oil . Mix on low speed for one minute. Using dough hook, increase speed to medium-low for 7 minutes. Can also knead dough by hand for 10 minutes.
- Transfer dough to a bowl lightly coated with oil. Flip dough over to coat both sides. Cover with plastic wrap and let rise for 1 hour.
- Preheat oven to 450℉.
- Grease 2 baking sheets with non-stick cooking spray. Lightly dust each baking sheet with cornmeal.
- Punch down dough and divide it into two halves.
- Roll each half into a ball and let rest for 10 minutes, covered loosely with plastic wrap while preparing toppings.
Pizza
- Meanwhile, add olive oil to a pan and heat on medium. Add mushrooms and sauté 8-10 minutes or until they are nice and tender. Remove from heat.
- On a floured surface, flatten each ball of dough and roll out into somewhat of a 12 inch round.
- Transfer dough to baking sheets. Pinch edges all the way around to form a lip.
- Brush the top of dough with olive oil.
- Add 1/2 of the sautéed mushrooms, olives, cherry tomatoes, and goat and parmesan cheeses. Repeat with the remaining ingredients on the other pizza dough.
- Bake for 12-14 minutes or until crust is golden brown.
- Garnish with arugula and serve warm.
Notes
More Delicious Pizza Recipes
Chicken Pizza with Tomatoes, Basil, & Mozzarella
Breakfast Pizza
Cauliflower Crust Pizza with Sirloin
