My birthday was a couple of weekends ago, and while, when I was younger, I used to be mostly excited about birthday presents, my favorite thing now is that my birthday has become an excuse to go out to eat. My parents took Gerrit and I out to eat on the Friday before my birthday, and on my actual birthday, Gerrit and I went to try a restaurant we’ve been wanting to go to for awhile now, but couldn’t justify the expense without an occasion.
Our food at both restaurants was astounding. I had perfectly cooked steaks at both places (I always act like I’m going to order something different, but when we’re eating fancy all I really want is a steak), one of which included green beans that I actually voluntarily ate because they were exactly the way green beans should always be. Gerrit had the juiciest pork chop, my mom had orange glazed salmon that was fantastic, and Gerrit’s herb crusted lamb at our second restaurant….oh my goodness.
But even with all of these delicious entries, what stood out to me the most was the appetizer we ordered with my family: mushroom flatbreads that were grilled with tangy goat cheese on top. And out of it all from both meals: the steaks and potato hash and mushroom ravioli, this is what I most wanted to recreate at home.
We tried it first at my parents’, and I think I learned a few things. The store bought flatbreads didn’t have the same texture. And while the goat cheese was delicious, there must have been some other kind of cheese on the restaurant flatbreads to make them so creamy.
So last Friday night, I was at it again, this time with some pizza dough and some mozzarella cheese. And while they still are not an exact replica of what we enjoyed at the restaurant, they are pretty close.
Really, about two years ago I would never ever have guessed that I would ever be such a fan of mushrooms (let alone be pairing it with goat cheese). But yet here I am, giving you two mushroom recipes in a row. And I doubt I’m going to stop any time soon.
Mini Mushroom Pizzas with Goat Cheese
Prep Time: 15 minutes
Cook Time: 5 minutes
Bake Time: 10 minutes
8 oz. mushrooms, cleaned and thinly sliced
2 tablespoons unsalted butter
Pizza dough (store bought or home made
) (you will only need half of my homemade recipe)
1/2 to 1 cup shredded mozzarella
4-6 tablespoons goat cheese
2 tablespoons Parmesan cheese
1. Preheat oven to 500 degrees Fahrenheit.
2. In a saute pan over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter together. When the butter is melted, add the mushrooms, seasoning them with a bit of salt and pepper. Saute until mushrooms are tender and moist, about 5 minutes. Remove them from the heat and set aside.
3. Roll out pizza dough to form two 8 inch pizzas. Place the pizzas on a baking sheet that has been sprinkled with a bit of cornmeal. Use your fingers to fold the edges over to form a crust that is a bit thicker.
4. Brush each pizza with a bit of olive oil. Top each pizza evenly with about half the mozzarella, half the mushrooms, half the goat cheese, and finally, half of the Parmesan. Then repeat with the remaining pizza. Melt the remaining tablespoon of butter and brush it over the crust.
5. Bake pizzas for 8-10 minutes, until the crust and the cheeses are beginning to turn slightly golden brown. Slice and serve warm.