Mushroom, Olive & Goat Cheese Pizza

My husband could happily eat pizza every day of his life. Probably true for most Americans at least, there is just something about a hot, crunchy, cheesy piece of pizza that makes life for that moment feel okay! Although my  favorite is the traditional Margherita with thick, fresh slices of mozzarella and whole basil leaves, I love to try unexpected flavor combinations.


While in Seattle last summer visiting the lovely Marissa, I got to eat at Serious Pie - a restaurant made famous by Food Network's Best Thing I Ever Ate pizza edition with Tyler Florence expressing his love. We had an arugula pesto pizza with buffalo mozzarella that was out of this world. The secret they have, in my opinion, is the crust, which has the perfect mix of crunchy/chewy and an interesting airiness about it. Serious Pie also makes elegant topping combinations.


What's your favorite style of pizza? Where do you think serves up the best slice? Post a comment and share! Considering my husband's love for the stuff, we may just have to hop in the car and go try it.


Here's what's cooking...

MUSHROOM, OLIVE & GOAT CHEESE PIZZA

I adapted this recipe from the Gluten Free Vegan by Susan O'Brien. The recipe was written with a gluten free crust, but we just use a traditional whole wheat crust recipe. If you're pressed for time, my sister-in-law suggests picking up pre-made pizza dough balls from your local grocery store. You'll get the taste of a freshly prepared crust without all the prep time! 

Ingredients:

1 ball fresh pizza dough

1 tbsp. extra virgin olive oil
1 med. onion, chopped
4 clove garlic, chopped

8 oz. mushrooms, chopped

1/2 c. kalamata olives, pitted and halved

2 tbsp. toasted pine nuts
12-14 oz. tomato puree (or your favorite jarred sauce)

2 tsp. your choice seasonings (try a combination of fresh basil, dried oregano or thyme)

1/2-1 tsp. red pepper flakes depending upon your desired amount of heat

3 oz. goat cheese, crumbled

How to prepare:
Preheat your oven to 450 degrees. If you're using a pizza stone, which I highly recommend, make sure the stone is in the oven as it preheats. 


In a large skillet, heat the olive oil over medium-high heat. Add the onions and saute until soft. Add the garlic and mushrooms. 

Continue to saute until the mushrooms are a deep golden brown, about 5-7 minutes. 

Meanwhile, stretch or roll out your pizza dough to your desired size. I used to always roll out my dough with a french pin, but I've found that stretching it actually makes the crust texture better. It enables you to make the center thinner, so it gets crispier, leaving the crust area thicker for a chewier texture there.

Add the olives and pine nuts to the mushroom mixture.

Stir in the tomato puree as well as your selected seasonings and the red pepper flakes until combined and heated through. Season to taste with salt and pepper.

Pull your stone out of the oven and transfer your crust. This is easiest if you fold the dough into quarters, placing the point of the fold in the center of the stone. Unfold the dough and spread the mushroom mixture over the crust. Top with crumbled goat cheese. 

Bake for 15-20 minutes until the goat cheese is golden and the crust is crisp. 

Allow to cool slightly before cutting and serving. Enjoy!