Pizza with Mushrooms, Spinach, and Goat Cheese
Earthy portobellos and tangy goat cheese on a bed of spinach
Why This Recipe Works
Portobello mushrooms need a two-step cooking process—steaming then searing—to ensure they are tender without making the pizza crust soggy. Paired with tangy goat cheese and a generous amount of spinach, this is a hearty vegetarian main that comes together quickly if using prepared dough.
Instructions
Heat the olive oil in a 12-inch nonstick skillet over medium heat until the oil shimmers but does not smoke.
Add the sliced mushroom caps, cover the skillet, and cook until they have wilted and released their juices, about 5 minutes.
Uncover the skillet and continue to cook until the liquid has evaporated and the mushrooms are dry and well-browned, 5 to 10 minutes.
Stir in the garlic and cook until fragrant. Season with salt and pepper to taste, then transfer the mixture to a bowl to cool.
Spread the pizza sauce over your prepared dough, then layer the spinach, mozzarella, goat cheese, and parmesan evenly across the top.
Distribute the browned mushroom mixture over the cheeses. Bake at 475°F until the crust is deeply golden and the cheese is bubbling and browned in spots, about 10 to 12 minutes.
Serve hot, while the cheese is still pulling and the crust is crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days; reheat in a 400°F oven for 5 minutes to crisp the crust.
Can I make this ahead of time?
The mushroom mixture can be cooked and refrigerated in an airtight container for up to 2 days.
