Fresh spinach, sautéed mushrooms and crumbled goat cheese top our favorite, white-wheat pizza crust to make a fabulous, meatless pizza dinner.Print
Spinach, Mushroom and Goat Cheese Pizza
Sautéed mushrooms, onion and garlic combine with fresh baby spinach and crumbled goat cheese to make a delicious, meatless pizza dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- 1 lb pizza dough (see below)
- 2 tablespoons olive oil, divided
- 1/2 medium onion, chopped
- 1 clove garlic, very finely chopped
- 8 ounces mushrooms, sliced
- 2 cups baby spinach leaves, tightly packed
- Salt and freshly ground black pepper
- 5 ounces crumbled goat cheese
- Preheat the oven to 475°F.
- Heat the olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, 2 to 3 minutes. Add the garlic, continue cooking for 1 minute, then add the mushrooms. Season with salt and pepper. Continue to sauté until any moisture given off by the mushrooms has evaporated and they are nicely browned, 3 to 4 minutes longer. Remove from the heat, add the spinach, toss to combine and set aside.
- Prepare the pizza crust by rolling or stretching the dough to a 13-inch circle and placing it on a lightly oiled pizza pan. Pinch the dough to create a raised rim if desired.
- Pre-bake the crust for 8 minutes, until light golden brown. Remove from the oven and brush the top surface with a small amount of olive oil.
- Spread the mushroom-spinach mixture evenly over the pizza crust and season with a little freshly ground black pepper. Top with the goat cheese and return to the oven for 8 minutes longer, or until the crust is baked through and the goat cheese is bubbly and lightly browned. Cool for 5 minutes before slicing.
Makes 4 servings
White-Wheat Pizza Dough
This is a hand-kneaded dough that uses rapid/quick rise yeast. We like it because you don’t need special equipment and it requires no extended rising times.
The recipe makes enough dough for two thin-crust, 12-inch pizzas or one thick-crust, 14-inch pizza.
- 1 cup whole wheat flour
- 1–1/2 to 2-3/4 cups all-purpose flour
- 1 envelope fast-rising yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup warm water (125°F to 130°F)
- Combine the whole wheat flour, 1 cup of the all-purpose flour, yeast and salt in a mixing bowl. Add the olive oil and warm water and stir to combine. Add enough extra all-purpose flour to form a soft dough (1/2 cup is usually enough).
- Turn the dough onto a lightly floured surface and knead until smooth and elastic, 5 to 6 minutes. Form the dough into a ball, cover loosely and let rest for 10 minutes.
- For thin-crust pizzas:
Divide the dough in half and flatten into 2 disks. Roll and stretch to fit pizza pans that have been lightly oiled and sprinkled with cornmeal.
- Pre-bake the crust for 5 minutes at 425°F. Remove from the oven, add the desired toppings, and continue baking until the edges of the crust are toasted and the cheese is melted and bubbly, 8 to 12 minutes.
- For a thick-crust pizza:
Flatten the dough into a disk, then roll and stretch to fit a pizza pan that’s been lightly oiled and sprinkled with cornmeal.
- Once the crust is positioned on the pan, cover loosely and allow to rise for 10 minutes, then pre-bake for 5 minutes at 425°F. Remove from the oven, add the desired toppings and continue baking until the crust is crisped on both the bottom and edges, and the cheese is melted and bubbly, 12 to 20 minutes.
Remember that baking times will vary depending on your particular oven, the material of your pizza pan and the toppings used. Be flexible and experiment a little to find the times that work best for you.
Make ahead tip:
This dough can be made ahead, wrapped tightly in plastic and refrigerated for up to one day if desired. Remove from the refrigerator for 10 minutes before rolling.