Mushroom and Goat Cheese Pizza

mushroom-goat-cheese-pizza
Photo by Johnny Miller
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 620 calories
    • Fat 31 g
    • Sat Fat 11 g
    • Cholesterol 25 mg
    • Sodium 950 mg
    • Protein 24 g
    • Carbohydrate 59 g
    • Sugar 2 g
    • Fiber 10 g
    • Iron 4 mg
    • Calcium 86 mg

Heat oven to 450° F with the bottom rack set in the lowest position. Toss the mushrooms with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet and spread in an even layer. Roast, stirring once, until tender, 12 to 15 minutes.

Lightly oil another large rimmed baking sheet. Stretch the dough into a large oval and place on the prepared sheet. Brush with 1 tablespoon of the remaining oil. Scatter the roasted mushrooms, cheese, and thyme evenly over the dough. Bake until the mushrooms and crust are well browned, 14 to 16 minutes.

Meanwhile, whisk together the lemon juice, chili, and the remaining 2 tablespoons of oil in a bowl. Drizzle on the pizza and top with the parsley.

Ingredients

  1. Check 3/4 pound wild mushrooms (such as oyster, shiitake, or a mix), cut into 1½-inch pieces
  2. Check 5 tablespoons olive oil, plus more for the pan
  3. Check Kosher salt and black pepper
  4. Check 1 pound store-bought pizza dough
  5. Check 8 ounces fresh goat cheese, crumbled
  6. Check 1 tablespoon fresh thyme leaves
  7. Check 2 tablespoons fresh lemon juice
  8. Check 1 Fresno chili, thinly sliced
  9. Check Chopped fresh parsley, for serving

Directions

  1. Heat oven to 450° F with the bottom rack set in the lowest position. Toss the mushrooms with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet and spread in an even layer. Roast, stirring once, until tender, 12 to 15 minutes.
  2. Lightly oil another large rimmed baking sheet. Stretch the dough into a large oval and place on the prepared sheet. Brush with 1 tablespoon of the remaining oil. Scatter the roasted mushrooms, cheese, and thyme evenly over the dough. Bake until the mushrooms and crust are well browned, 14 to 16 minutes.
  3. Meanwhile, whisk together the lemon juice, chili, and the remaining 2 tablespoons of oil in a bowl. Drizzle on the pizza and top with the parsley.