Pizza With Mushrooms, Goat Cheese, Arugula and Walnuts
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½recipe whole wheat pizza dough (see recipe)
- 2tablespoons extra virgin olive oil
- ½pound mushrooms, trimmed, cleaned and sliced
- Salt
- freshly ground pepper to taste
- 1teaspoon fresh thyme leaves
- 4ounces goat cheese
- 4walnuts, shelled and chopped
- About 1 heaped cup arugula leaves
- ¼teaspoon balsamic vinegar
- 1teaspoon walnut oil
Nutritional analysis per serving (1 servings)
1038 calories; 70 grams fat; 22 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 16 grams polyunsaturated fat; 67 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 42 grams protein; 1243 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees with a baking stone inside, if available. Roll out the dough to fit a 12- to 14-inch pizza pan.
- Step 2
Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet, and add the mushrooms. Cook, stirring, until the mushrooms are tender and moist, four to five minutes. Season with salt and pepper, and remove from the heat.
- Step 3
Crumble the goat cheese into a bowl, add the walnuts and lightly toss together.
- Step 4
Brush the dough with 2 teaspoons of the remaining olive oil, and top with the mushrooms. Sprinkle on the thyme, and place in the oven. Bake 10 minutes. Remove from the oven, sprinkle the goat cheese and walnuts over the crust, and return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has softened. Remove from the heat.
- Step 5
Toss the arugula with the remaining teaspoon of olive oil, the balsamic vinegar and the walnut oil. Scatter it over the pizza, and serve.
- Advance preparation: The dough can be refrigerated for up to three days.
Private Notes
Comments
Very good. Next time I would give the mushrooms a little spark with lemon juice, slice instead of crumble the goat cheese so it melts better, and perhaps add a few tablespoons of parm. I used dried thyme as that is all I had, but I really think it would be worth it to get the fresh stuff here.
A great option for a quick and easy pizza that’s different. I used balsamic glaze and it adds a great flavor. Easily adaptable. I sautéed leeks and garlic w the mushrooms. Big hit for girls night “in.”
The flavors are great. I also added caramelized onions and used a mixed of portobello, shiitake and oyster. I agree with the comment that slicing the goat cheese would work better for melting, or perhaps adding a bit of cream would help. The recipe for the pizza dough was just ok. If you split it in 2 balls of dough it’s barely enough for a 12 in pizza - unless you like a very thin, crispy crust.
Delicious pizza. I added carmelized onions per others' suggestions. I used watercress because my market was out of arrugula. Worked great. This was a fun alternative to the usual pizza.