Mushroom and Goat Cheese Pizza
and spinach salad with dried cranberries

Name: Mushroom and Goat Cheese Pizza
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 lb Pizza dough; 2 Tbsp Flour, all-purpose; 4 oz Cheese, goat, crumbled (sub feta); 4 oz Cheese, Swiss, grated (sub Gruyere or mozzarella); 3 cloves Garlic, chopped; 1/2 tsp Thyme, dried; 2 Tbsp Oil, olive; 8 oz Mushrooms, any button, sliced (look for pre-sliced); 2 Tbsp Butter; 1/4 tsp Red pepper flakes (opt); 1 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 1 tsp Honey; 2 1/2 Tbsp Oil, cooking; 6 oz Spinach, baby (sub any salad greens); 1/4 cup Cranberries, dried; 1/4 cup Almonds, sliced

Active: 35 min Total: 1 hr

Original GF Paleo Vegetarian

Better than delivery, this homemade pizza is dressed-up with sauteed mushrooms and goat cheese and served with a spinach salad with sweet cranberries to make this weeknight feel extra special.
Smarts:Store bought pizza dough saves time in the kitchen.

Proteins

Cheese

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Mushroom and Goat Cheese Pizza:

Pizza dough - 1 lb
Flour, all-purpose - 2 Tbsp
Cheese, goat - 4 oz , crumbled (sub feta)
Cheese, Swiss - 4 oz , grated (sub Gruyere or mozzarella)
Garlic - 3 cloves , chopped
Thyme, dried - 1/2 tsp
Oil, olive - 2 Tbsp
Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
Butter - 2 Tbsp
Red pepper flakes (opt) - 1/4 tsp

Spinach Salad with Dried Cranberries:

Vinegar, balsamic - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 1 tsp
Oil, cooking - 2 1/2 Tbsp
Spinach, baby - 6 oz (sub any salad greens)
Cranberries, dried - 1/4 cup
Almonds, sliced - 1/4 cup

Prep

Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough gives gluten time to chill out, which makes the dough much more pliable.)
Cheese (both types) / Garlic - (If prepping right before cooking, get oven heating before continuing with prep) Prep as directed. Combine cheeses. Store garlic separately. (Can be done up to 5 days ahead)
Make garlic oil - Combine garlic, dried thyme, and olive oil. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms if not pre-sliced. (Can be done up to 3 days ahead)

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Make

Heat oven to 425F / 218C degrees and position top rack so it’s at the very top.
Heat a skillet with butter over medium-high heat. Add mushrooms to melted butter and saute until mushrooms are tender and golden brown, 4 to 6 minutes. Season with a pinch of salt.
Brush a sheet pan with some oil.
Using hands, stretch out pizza dough to cover sheet pan - it should be pretty easy to do if you let the dough rest.
Bake dough on top rack for 3 minutes without toppings. (This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.)
Remove pizza from oven. Brush the surface of the dough with garlic oil. Top with mushrooms and then both cheeses.
Return pizza to oven and continue cooking until cheese is melted and bubbly, 8 to 12 minutes.
While pizza bakes, whisk together vinegar, mustard, and honey. Add cooking oil while whisking. Toss with spinach, dried cranberries, and almonds.
Top pizza with red pepper flakes if you’d like.
Slice pizza and serve with salad on the side. Enjoy!

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