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Portobello Mushroom-Goat Cheese Pizza

This Portobello Mushroom-Goat Cheese Pizza is one of my favorite flavor profiles for pizza based on a restaurant version I ordered many times.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Dough Cycle 1 hour 30 minutes
Course Appetizer, Main Course
Cuisine American, Italian
Servings 4

Ingredients
  

For the Bread Machine Pizza Crust

  • 1/2 cup water
  • 1 tablespoon olive oil
  • 1 3/4 cups flour I use organic white spelt
  • 2 teaspoons sugar
  • 1 teaspoons salt
  • 1 package yeast

For the Pizza Topping

  • 1/2 cup pizza sauce
  • 1/2 large portabello mushroom very thinly sliced
  • 1/2 cup mozzarella cheese
  • 4 ounces goat cheese
  • fresh basil for garnish

Instructions
 

  • Add ingredients in order and set bread machine to dough cycle (while machine is mixing dough, be prepared to add one tablespoon of flour if dough ball does not form, or one tablespoon of water if dough isn’t absorbing all of the flour and seems hard)
  • When dough cycle is finished divide dough in half. Cover one half and set aside. Preheat oven to 400 and use a pizza stone if you have one. (Note: do not attempt to preheat oven to 500 in a California apartment and expect smoke detectors to not go off). Instead, roll dough into a small oval shape. Brush with oil and par bake crust for 10 minutes. (The crust in this picture is not par baked; while the flavor of the pizza was present the crust was too soft for my taste). So, if you prefer a softer crust skip the par baking step.
  • Add pizza sauce (or leftover ratatouille) to par baked crust. Top with mushroom slices, mozzarella, and goat cheese.
  • Lower oven to 375 and bake 10 minutes or until brown and bubbly. Garnish with fresh basil.  Cut in half lengthwise then in thirds to make six slices.
  • Repeat with other half of dough or make them at the same time in a large oven on a large half sheet baking pan.
Keyword Goat Cheese, Mozzerella Cheese, Pizza, Portobello Mushroom