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Mushroom & Goat’s Cheese Pizza

Mushroom & Goat’s Cheese Pizza

By: Naomi Sherman

My favourite flavour combinations are mushroom and goat’s cheese, mushroom and thyme, thyme and garlic or mushroom and garlic … so I added all of these amazing flavours to my famous pizza base and created a new family favourite.


Servings

6

Prep time

Cook time

Recipe


Ingredients

  • 500mL lukewarm water (approx. 40-46°C)
  • 250g sliced fresh mushrooms
  • 1 tsp sugar
  • 80g goat’s cheese
  • 1½ tbsp dry yeast
  • 4 tbsp fresh thyme
  • 2 tbsp olive oil
  • Balsamic glaze, to garnish
  • 780g bread flour
  • 1½ tsp salt
  • 2 tbsp butter
  • 1 tsp minced garlic
  • 2 tsp fresh thyme leaves
  • 2 tbsp plain flour
  • 1 cup milk
  • 1 tbsp olive oil

Method


  • Place the warm water and sugar in the bowl of your stand mixer fitted with a dough hook and then sprinkle the yeast on top. Let it sit for 10 mins until fragrant and frothy.
  • Add the olive oil, flour and salt, and start to combine on low speed, then increase to medium speed and knead for approx. 12 mins or until you have a smooth, elastic dough.
  • Tip out into a lightly greased bowl and cover with cling wrap.
  • Leave in a draught-free space to rise for 2 hours, or until doubled in size.
  • Punch down the dough, lightly knead and then divide into 3 balls.
  • Use 1 ball for this recipe and either make more pizzas with the others or wrap and store in the fridge for up to 24 hours.
  • Prepare your pizza pan with baking paper or oil and use your fingertips to spread the ball of dough out into a circle, slightly thicker at the edges.
  • Rest the dough for 20 mins and then start adding your toppings.
  • Heat the olive oil in a frying pan and cook the mushrooms until they are deeply browned and caramelised.
  • Make the cheese sauce by melting the butter in a small saucepan and adding the garlic and thyme.
  • Add the flour and stir to form a paste. Keep cooking, stirring all the time, for about 1 min.
  • Add the milk, a little bit at a time, until it is combined and smooth.
  • Bring to the boil and thicken sauce.
  • Add salt and pepper to taste and set aside to cool slightly.
  • Preheat the oven to 230°C.
  • Spread the garlic white sauce on the pizza base.
  • Top with the browned mushrooms and break off small pieces of goat’s cheese to dollop all over the top of the pizza.
  • Bake for 20 mins until the crust is golden.
  • Sprinkle with fresh thyme and then add a drizzle of balsamic glaze to finish.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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