One of my favorite things about pizza is the endless combinations, though I generally don’t step outside the box when it comes to toppings. This particular pizza is no exception.
I first made this recipe several years ago after I saw a variation of this pizza in the June 2007 issue of Bon Appetit. I’ve made it several times since then, using whatever mushrooms I had on hand. I usually like to throw in some minced garlic when the mushrooms are sautéing, but unfortunately, today I was out of garlic.
I always use some shiitake mushrooms when making this pizza, and I usually add some cremini or buttons as well. The more variety in mushrooms, the more complex the flavor, but you’ll still get a great pizza if you just use one kind, like the shiitakes I used for this particular pie.
Mushroom and Goat Cheese Pizza
adapted from Bon Appetit, June 2007
6 ounces fresh assorted mushrooms, stems removed, quartered
3 thyme sprigs
1 tablespoon unsalted butter
4 ounces shredded whole milk mozzarella
soft fresh goat cheese
extra virgin olive oil
Heat butter in sauté pan over medium heat. Add mushrooms and thyme, season mushrooms with a dash of salt. Cook until mushrooms release their juices and are starting to brown.
Preheat oven to 450. Brush pizza crust with olive oil, top with mozzarella and some shaved parmesan. Top with mushrooms, then dot with crumbled goat cheese. Season with salt and pepper.
Bake for 7-10 minutes, or until the edges of the pizza have browned and the cheese starts to bubble. Top with chives and finish with extra virgin olive oil.