Mushroom and Chevre Provencal Pizza

Recipe courtesy of the Mushroom Council and Sodexo


Yield: 1 7” Pizza


For Roasted Mushroom Medley

1 ½ oz Assorted mushrooms, button, portabella and shiitake

Pan coating as needed

Black pepper to taste

For Pizza

1 ea 7″ pre-sheeted pizza dough

2 tbsp Pizza sauce

1/2 oz Mozzarella, shredded

1 1/2 oz Roasted Mushroom medley

3/4 oz Caramelized Onions

1 oz Goat cheese, crumbled

1 tsp Rosemary, fresh

1/4 tsp Black pepper


For Roasted Mushroom Medley

1. Place mushrooms in single layer on sheet pan

2. Spray lightly with pan spray and season with pepper

3. Roast at 450’F for 4 to 6 minutes until lightly golden

5. Once cooled, dice portabellas into 1/2″ pieces, and slice shiitake and button mushrooms

For Pizza

1. Spray dough with pan spray, cover, place in warm place or proof box, let rise until double in size

2. Dust work surface and rim of pizza with cornmeal. Stretch dough to 8 inch diameter

3. Place on coated pizza screen, spread dough with 2 tbsp pizza sauce

4. Evenly distribute 1/2 oz mozzarella, 1 1/2 oz roasted mushroom medley, 3/4 oz caramelized onions, 1 oz goat cheese, 1 tsp rosemary, and 1/4 tsp black pepper

5. Bake at 490’F for 5 minutes until crust is light golden


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