It’s Wednesday…and we have pizza!!
Cheesy, mushroom heavy, fall inspired pizza!
And it’s kind of perfect because I am celebrating another milestone in my cookbook journey with a now complete manuscript, and recipes that I’m literally jumping out of my skin to share with you guys!! ?
So while it’s been a few weeks of major hustle and bustle, I’m totally ready to just chill on the couch tonight with this whole pizza pie. Chill time…with pizza, that’s pretty much all I want or need in life right now. Obviously.
Ok well, truth? I am feeling oddly excited and ready to keep going, going, going…yes, sometimes I truly annoy myself. But like I’ve been saying, it’s my favorite season and I am ready to cook, bake, photograph and eat all the delicious fall foods, then maybe do a little trick-or-treating with Asher and watch some Halloween movies.
OKok. So first things first…or I guess second, since we’re already well into this post…we need to chat about all things goat and goat cheese.
A lot of you left comments on my post last week…
Oh, which reminds me, so sorry for the delay in responses everyone, it’s been a little hectic over here. If you have yet to receive a response to a question, PLEASE, bug the heck out of me until I give it you, sorry!
Anyway, so a lot of you were wondering what I am doing with all the goat milk that we currently have on our hands these days. Well, the answer is goat cheese! In full disclosure, I did not make the goat cheese I put on this pizza because time just simply did not allow for that. But trust me, I do have plans to teach myself the art of goat cheese making. From what I’ve read online, it doesn’t seem THAT difficult, but if any of you have suggestions or tips let me know! Maybe I’ll make a new video of the process? yes? no?
So, it’s safe to say that with three of our goats producing milk, my mind is basically filled to the brim with new and exciting recipes featuring either goat milk or goat cheese. Meaning this pizza is just the start!
Ahh…clearly I am praying you are all just as much of a goat cheese freak as me. Please say yes!
Now that we have that worked out, let’s talk all things cheesy mushroom pizza!!
My original thinking behind this pizza was to make a potato and mushroom pizza, but then I made this gnocchi and was inspired by the buttery balsamic mushrooms and goat cheese. Then, just like that, this balsamic mushroom and goat cheese pizza was born. Thinly sliced delicata squash, balsamic garlic buttered mushrooms, fontina and truffled goat cheeses. Simple, but delish, the perfect pizza from now until spring. Oh, and this pizza can be ready in 30 about minutes…meaning we should probably be making this at least once a month.
The delicata squash is kind of the odd ball ingredient here, and if you’re not into it or your grocery store doesn’t carry it, you can either omit it completely OR swap in thinly sliced potato rounds. The key here is to slice the squash super thin, like super, super thin. Think paper style thin. I used a mandolin to do this, but a sharp knife can get the job done too.
The rest of the ingredients are kind of mandatory. The balsamic garlic buttered mushrooms are outta this world. I don’t think I need to explain the cheese, although I will say that while I love truffled goat cheese and I think it adds something special here, you can also use just regular old goat cheese. Either way, the pizza is going to be amazing. So good. 🙂
Alright, so Wednesday night game plan is as follows.
…halloween movie watching
…power sleeping (in bed before midnight)
Now who’s with me? Nice, let’s do this!
Balsamic Mushroom and Goat Cheese Pizza.
Servings: 6 Servings
Calories Per Serving: 669 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1/2 pound pizza dough
- 2 tablespoons olive oil
- 8 ounces mixed mushrooms halved if large
- kosher salt and pepper
- 1 tablespoon butter
- 2 cloves garlic minced or grated
- 3 tablespoons balsamic vinegar
- 1/2 inch of a delicata squash seeded and thinly sliced (about 1/8 thick)
- 4 ounces truffled or regular goat cheese
- 1/2 cup grated fontina cheese
- 1 tablespoon fresh chopped thyme
- flaky sea salt and black pepper
- truffle oil for serving (optional)
- Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
- Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook until softened, 5 minutes. Reduce the heat to medium. Add the butter and garlic, cook 30 second until fragrant. Add the balsamic and continue cooking 1 minute more or until the balsamic glazes the mushrooms.
- On a lightly floured surface, push/roll the dough out until it is very thin. Transfer the dough to the prepared baking sheet.
- Layer the squash rounds in and even layer. Add the mushrooms. Sprinkle over the cheese. Finish with a sprinkle of fresh thyme and salt. Drizzle lightly with truffle oil, if using.
- Transfer to the oven and bake 10-15 minutes or until the crust is golden, the cheese has melted. Remove the pizza from the oven. Slice and serve!
Done and DONE.