9 degrees

Horse to Water, Tall Heights

I had a night off from the restaurant, so I asked my wife what she wanted to do for ‘date night.’

“I want to make pizza,” she replied ahead of a long pause. “Mushroom pizza. With goat cheese.”

My brain started buzzing with a recipe taking shape. “Tomato sauce or olive oil and garlic?” I asked. Garlic, we decided. “How about some spinach?” I offered. Yes to that.

“Balsamic drizzle when it comes out of the oven,” she concluded.

“I was thinking the exact same thing,” I said, always caught off guard by how perfect we are for each other.

So, in a collaborative effort, we present to you balsamic mushroom and goat cheese pizza with spinach for your date night enjoyment. Or whatever night enjoyment.

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Balsamic Mushroom Goat Cheese Pizza with Spinach

This mushroom and goat cheese pizza, made in a cast-iron skillet, has a garlic sauce as its base, spinach and is topped with a balsamic drizzle.

Course Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 6 slices

Calories 324kcal

Author alaskafromscratch

Ingredients

• 1 pizza dough for a 12-inch pizza I used the cast iron pizza dough recipe from The Alaska from Scratch cookbook

For the sauce:

• 2 tablespoons extra virgin olive oil
• 3 cloves garlic minced

For the mushrooms:

• 3 ounces crimini mushrooms sliced
• 1 tablespoon olive oil
• ¼ teaspoon red pepper flakes
• salt and pepper to taste

For the toppings:

• 1 cup mozzarella cheese shredded
• ½ cup fresh baby spinach leaves
• 3 ounces crumbled goat cheese
• sprinkle of sea salt

For finishing:

• 1 tablespoon balsamic vinegar good quality with a thick consistency

Instructions

• Heat oven to 550 degrees F. Prepare the pizza dough for topping as instructed.
• Brush the olive oil evenly onto the dough. Sprinkle with minced garlic.
• To prepare the mushrooms:
• Heat the olive oil and red pepper flakes in a large skillet over medium-high heat. When the oil begins to get hot, add the mushrooms. Leave them in the pan undisturbed until browned on one side, about 2 minutes, then flip and brown on the other side. Season with salt and pepper to taste. Set aside.
• To top the pizza:
• Sprinkle on 2/3 of the mozzarella cheese. Evenly distribute the mushrooms and spinach. Sprinkle the other 1/3 of the mozzarella cheese followed by the crumbled goat cheese. Season the top of the pizza with sea salt.
• Bake 13-15 minutes or until the crust is golden and the cheese is melted and bubbly.
• Allow the pizza to cool 3 minutes before slicing. Slice into 6 slices. Drizzle with balsamic vinegar. Serve with more red pepper flakes (optional).

Nutrition

Serving: 1 slice | Calories: 324kcal | Carbohydrates: 33g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 21mg | Sodium: 646mg | Potassium: 106mg | Fiber: 1g | Sugar: 5g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 2mg