Goat Cheese Pizza with Spinach, Mushrooms, and Tomatoes

We rarely order pizza or make it at home, because I get free pizza at lunch meetings at least two times a week at work. This is a very common perk in science, and I’m sure I could find pizza to eat at seminars every day if I hunted around enough! But, I actually started craving pizza after Maria recommended this whole wheat crust recipe. I loved this dough because it was very tasty and easy to throw together. You just mix and knead the dough in the food processor and only have to let it rest for 20 minutes, which is just enough time to prepare all the other ingredients.

I decided to focus on one of my favorite ingredients for this pizza – goat cheese. It just makes everything better in my opinion! While I enjoy traditional pizzas with dollops of goat cheese used as one of the toppings, it’s just not enough for me – I want to taste the goat cheese in every bite! In this pizza, I replaced the traditional pizza sauce with a thick goat cheese spread and then loaded it up with some garlicy veggies on top. It was so good that I may actually start craving homemade pizza more often!

Goat Cheese Pizza with Spinach, Mushrooms, and Tomatoes
Printable Recipe

1 pound of your favorite pizza dough
1 tablespoon olive oil
1 8-ounce package fresh sliced mushrooms
1 clove garlic, minced
4 cups fresh spinach (4 ounces)
6 ounces goat cheese
6 tablespoons milk
1/4 cup shredded parmesan cheese
1/2 teaspoon salt
1/4 cup chopped red onions
1 tomato, chopped
1 cup part-skim mozzarella cheese

Heat oven to 500˚F. Prepare pizza dough. Heat oil in nonstick skillet over medium heat. Add mushrooms; cook 5 to 7 minutes or until mushrooms are tender, stirring occasionally. Add garlic and spinach and sauté 1-2 more minutes or until spinach is wilted. Remove from heat.

Mix goat cheese, milk, parmesan cheese, and salt in a small bowl until smooth. Spread pizza dough into desired shape. Spread goat cheese mixture evenly over crust. Top evenly with mushroom and spinach mixture, red onions, and tomato. Sprinkle mozzarella cheese on top. Bake at 500˚F for 10 – 14 minutes or until crust is deep golden brown. Cool for 5 minutes. Makes 8 servings.

Nutrition: 267 calories, 11.9g fat, 3.4g fiber, 14.3g protein per serving
Cost: $1.04 per serving

19 Responses to Goat Cheese Pizza with Spinach, Mushrooms, and Tomatoes

  1. Mmm, this pizza looks so delicious! I love the creamy tartness of goat cheese paired with a sturdy whole wheat crust. It looks so darn good. In fact, I’m pretty sure I have to have some pizza for dinner tomorrow!

  2. I saw this on Maria’s as well and thought it looked too good to be true! I hate waiting for pizza dough to rise for a whole day. I think pizza is a “I’m craving it, must have it now” kinda food, and not one that I usually anticipate a whole 24 hours in advance. And the goat cheese spread – oh yum!

  3. You pizza looks delicious! The colors are great! Although I was promised pizza seminars when I was interviewing, we don’t have them – just coffee & cookies :( I will have to try that pizza dough for sure. I’ve been looking for a recipe that can be made in the food processor. So many call for a stand mixer w/ dough hook – which I don’t have.

  4. absolutely BURPILICIOUS!! YUM YUM YUM! I love the goat cheese in it!
    and I also adore the fact that you add the cost per serving. it’s so much cheaper and fun and healthy to cook at home!

  5. We always have pizza for virtually any luncheon meeting!

    Now, I’ve started bringing a bag lunch, because its just too much!

    I love your goat cheese pizza, that’s right up my ally! I love goat cheese!

  6. This looks so good! I started making homemade pizza around the first of the year and we love it! I have a recipe that uses the food processor too but i’ve never used whole wheat flour. I’ll have to try your recipe!

Leave a reply