This spinach mushroom red onion goat cheese pizza is packed full of flavor and ready in just under 30 minutes. It’s the perfect summer pizza!
As I write this I realize that this is only the second pizza I have blogged about. I’m not quite sure since I make pizza a lot but I guess I just forget to take pictures. I also realized that it stars goat cheese…again. The first pizza I wrote about also featured goat cheese. I think I might have a slight obsession with this delicious cheese. Every time I see it in the store I debate on whether or not I should buy some. Which to be honest is weird for me. I actually don’t like cheese that much.
That’s right. I said it. I don’t like cheese (that much). Don’t get me wrong. I love cheesy foods and what not, but when it comes to actually eating cheese…I’m not a fan. I refuse to eat cheese on sandwiches (except cheeseburgers) and I’m pretty picky about what cheeses I enjoy. I do not like sharp cheese…yuck! Smoked cheese makes me want to gag, and don’t even get me started on blue cheese. BUT when it comes to goat cheese I cannot get enough of the stuff. Crumbled on salad, I’m down. Breaded and fried, oh yeah. Spread on top of crackers, delicious. On pizza, my most favorite way, and this pizza did not let me down.
The goat cheese added a nice depth of flavor that paired well with spinach, mushrooms and red onions. Another great thing about this pizza is that since it’s made at home you can put any topping on it you choose. I made this same pizza last week but put red bell pepper on the pizza too. I made it again because I didn’t want my leftover toppings to go to waste. This time I was sure to take some pictures so I could share it with all of you 🙂 I apologize for the picture quality though. I took the pictures late last night and had to use the flash. Enjoy!!!
Spinach Mushroom Red Onion Goat Cheese Pizza
This spinach mushroom red onion goat cheese pizza is packed full of flavor and ready in just under 30 minutes. It's the perfect summer pizza!
- 16 ounces fresh pizza dough
- 1/2 cup red onion - chopped
- 1/2 cup baby portabello mushrooms - sliced
- 3 cup baby spinach
- 4 ounces goat cheese
- 1 cup mozzarella cheese - grated
- Kosher salt
- Black Pepper
- Olive Oil
Preheat oven to 425 degrees.
Let dough set out until room temperature. Put a little corn meal on sheet pan and spread dough out by hand. Drizzle a little bit of olive oil on top of dough and evenly spread over dough. Top with mozzarella, spinach, mushrooms and onions. Crumble goat cheese on top and then lightly drizzle with more olive oil. If desired sprinkle small amount of kosher salt and fresh cracked black pepper on top.
Bake in middle of the oven for 15 minutes until crust is cooked.
* This pizza will look piled high because of the fresh spinach but it will cook down.