Have you ever bought someone a present which will directly benefit you?
We’ve all done it.
It was my birthday last week and Cassie bought me a mutually beneficial gift: a pizza stone. And then, she requested I make pizza for dinner this week. Specifically, she wanted me to make a pizza with spinach, mushrooms, goat cheese, garlic and tomatoes. I happily obliged.
Unfortunately, I didn’t get to use the pizza stone yet. In my haste, I didn’t realize you first have to prepare the stone before you can use it by baking it in the oven for an hour. We were hungry and not about to wait an hour for pizza, so I used what I’ve been using to make pizza: a baking sheet sprinkled with flour. Fancy.
Kudos to Cassie for having phenomenal taste in pizza toppings. This pizza is good.
Spinach, Mushroom and Goat Cheese Pizza
Makes 1 12-inch pizza
- 2 tbsp olive oil, divided
- 8 oz portabella mushrooms, chopped into bite-sized pieces
- 3 cloves garlic, minced
- 6 oz baby spinach, chopped
- 1 ball prepared pizza dough
- a few tablespoons flour (for working with the dough)
- 1/4 cup grated Parmesan cheese
- 3 Roma tomatoes, diced or 1 can diced tomatoes, drained
- 4 oz goat cheese, crumbled or sliced into rounds
- Freshly ground black pepper
Preheat oven to 500 degrees.
Heat half the olive oil in a skillet over medium heat. Add the mushrooms and saute for about 5 minutes; add garlic and saute for another minute. Transfer mushrooms and garlic into a bowl and set aside. Add more olive oil to the pan if necessary, then add spinach. Stir until wilted. Remove from heat and add to the mushrooms.
On a lightly floured surface, roll or stretch out the pizza dough to a 12-inch round or rectangle. Either transfer to a floured or cornmeal-dusted pizza peel (if using a pizza stone in the oven) or to a floured or cornmeal-dusted baking tray tray.
Lightly brush the dough with the remaining olive oil. Sprinkle with the parmesan cheese. Spread the spinach and mushroom mixture evenly over the dough, sprinkle on the tomatoes and then the goat cheese.
Bake for 10 minutes, or until crust is golden and cheese is lightly browned. Season with black pepper and serve.