Spinach, Mushroom and Goat Cheese Pizza

Welcome to Reveal Day of the Secret Recipe Club! I was lucky enough to receive the assignment to cook something from Nutmeg Nanny's blog - and boy, was it hard to choose! But the minute I saw this recipe for Spinach, Mushroom and Goat Cheese Pizza, I knew I had found the recipe I just had to try!

I really enjoy trying different kinds of pizza - garlicky shrimp, barbecue pork, chicken alfredo, roasted vegetable, shaved asparagus (coming soon!) - and so I was excited to try one with goat cheese. I love goat cheese, and I love spinach and mushrooms. And now, I love this pizza. I've already made it TWICE in one week.

I did change up one thing from Nutmeg Nanny's version - I used double the amount of mushrooms, and I lightly sauteed them before adding them to the pizza.



To assemble the pizza, start by preparing your crust - you can make one from scratch, or use a premade crust. If you're starting with dough, use about 1 pound. I used my favorite bread machine recipe - I've listed it at the bottom.

Drizzle the crust with about a tablespoon of olive oil, and use a pastry brush to sweep it over the entire crust.



Cover the crust with the mozzarella cheese,



then add the spinach.



This will look like too much spinach, but it's ok. It will cook down. Now add the mushrooms,



and red onion.



Finally, crumble the goat cheese over the top of the pizza.



Now drizzle some more olive oil over the top.



Then sprinkle with kosher salt and freshly ground pepper. You may be tempted to skip the oil and the seasoning, but don't! It really adds another dimension of flavor.



Bake for about 15-20 minutes until the crust and goat cheese start to brown.



Isn't this beatiful? And it's delicious!



Find all the secret recipe swappers at the bottom of this post.

One year ago: Blueberry Ice Cream Tart
Two years ago: Wild Rice Quiche (the award winning one!), Banana Muffins

Find more recipes at Mangia Mondays, Mouthwatering Mondays, Meat Free Mondays, Make a Food "e" Friend Monday, Meatless/Vegan Monday, Meatless Mondays at Midnight Maniac, My Meatless Mondays, Tasty Tuesday, Tempt my tummy Tuesday, Tuesday at the Table, Delectable Tuesday, Tasty Tuesday #2.

Spinach, Mushroom and Goat Cheese Pizza

Dough
2 1/4 cups flour
1 tsp. active yeast
3/4 cup water
1 Tbsp. sugar
1 Tbsp. oil
1/2 tsp. salt
1 Tbsp. dry milk

Pour all ingredients into the pan of your bread machine and process on the dough setting.

Topping
2 Tbsp. olive oil, divided
1/2 cup red onion, chopped
1 cup baby portabello mushrooms, sliced
3 cups fresh baby spinach
4 ounces goat cheese
1 cup shredded mozzarella cheese

Spread dough out on pizza stone or cookie sheet. Drizzle 1 Tbsp. of the olive oil on top of the dough and evenly spread using a pastry brush.

If desired, saute the mushrooms in a large skillet for 2-3 minutes. Top the pizza crust with mozzarella, spinach, mushrooms and onions. Crumble goat cheese on top.

Drizzle with remaining olive oil, and sprinkle with kosher salt and freshly ground pepper to taste.

Bake at 425 near the bottom of the oven for 15 minutes or until crust and goat cheese start to brown. Serves 4.

Welcome to Reveal Day of the Secret Recipe Club! I was lucky enough to receive the assignment to cook something from Nutmeg Nanny's blog - and boy, was it hard to choose! But the minute I saw this recipe for Spinach, Mushroom and Goat Cheese Pizza, I knew I had found the recipe I just had to try!

I really enjoy trying different kinds of pizza - garlicky shrimp, barbecue pork, chicken alfredo, roasted vegetable, shaved asparagus (coming soon!) - and so I was excited to try one with goat cheese. I love goat cheese, and I love spinach and mushrooms. And now, I love this pizza. I've already made it TWICE in one week.

I did change up one thing from Nutmeg Nanny's version - I used double the amount of mushrooms, and I lightly sauteed them before adding them to the pizza.



To assemble the pizza, start by preparing your crust - you can make one from scratch, or use a premade crust. If you're starting with dough, use about 1 pound. I used my favorite bread machine recipe - I've listed it at the bottom.

Drizzle the crust with about a tablespoon of olive oil, and use a pastry brush to sweep it over the entire crust.



Cover the crust with the mozzarella cheese,



then add the spinach.



This will look like too much spinach, but it's ok. It will cook down. Now add the mushrooms,



and red onion.



Finally, crumble the goat cheese over the top of the pizza.



Now drizzle some more olive oil over the top.



Then sprinkle with kosher salt and freshly ground pepper. You may be tempted to skip the oil and the seasoning, but don't! It really adds another dimension of flavor.



Bake for about 15-20 minutes until the crust and goat cheese start to brown.



Isn't this beatiful? And it's delicious!



Find all the secret recipe swappers at the bottom of this post.

One year ago: Blueberry Ice Cream Tart
Two years ago: Wild Rice Quiche (the award winning one!), Banana Muffins

Find more recipes at Mangia Mondays, Mouthwatering Mondays, Meat Free Mondays, Make a Food "e" Friend Monday, Meatless/Vegan Monday, Meatless Mondays at Midnight Maniac, My Meatless Mondays, Tasty Tuesday, Tempt my tummy Tuesday, Tuesday at the Table, Delectable Tuesday, Tasty Tuesday #2.

Spinach, Mushroom and Goat Cheese Pizza

Dough
2 1/4 cups flour
1 tsp. active yeast
3/4 cup water
1 Tbsp. sugar
1 Tbsp. oil
1/2 tsp. salt
1 Tbsp. dry milk

Pour all ingredients into the pan of your bread machine and process on the dough setting.

Topping
2 Tbsp. olive oil, divided
1/2 cup red onion, chopped
1 cup baby portabello mushrooms, sliced
3 cups fresh baby spinach
4 ounces goat cheese
1 cup shredded mozzarella cheese

Spread dough out on pizza stone or cookie sheet. Drizzle 1 Tbsp. of the olive oil on top of the dough and evenly spread using a pastry brush.

If desired, saute the mushrooms in a large skillet for 2-3 minutes. Top the pizza crust with mozzarella, spinach, mushrooms and onions. Crumble goat cheese on top.

Drizzle with remaining olive oil, and sprinkle with kosher salt and freshly ground pepper to taste.

Bake at 425 near the bottom of the oven for 15 minutes or until crust and goat cheese start to brown. Serves 4.