Mushroom, Goat Cheese, and Spinach Pizza

Mushroom, Spinach, and Goat Cheese Pizza

Vegetarian and yet completely satisfying is a great description of this dish. There is something about the heartiness of the mushrooms, nutrition of the spinach, and creaminess of the goat cheese that makes me love this!

Ingredients:

· Refrigerated pizza dough

Oyster Mushrooms

· 2 tablespoons extra-virgin olive oil, divided

· 8 ounces fresh baby bella mushrooms, stemmed, thinly sliced

Baby Bella Mushrooms

· 4 ounces fresh oyster mushrooms, thinly sliced

· 1/4 cup dry white wine

· 2 cups (packed) ready-to-use spinach leaves

· 6 ounces chilled soft fresh goat cheese, coarsely crumbled

· 1 cup shredded mozzarella cheese

Directions:

Preheat oven to the desired temperature on the pizza dough package (about 400 degrees.) (note: you can find this in whole wheat in your grocery store.)

Heat 1 tablespoon oil in large skillet over medium-high heat add baby bella and oyster mushrooms; sprinkle with salt. Sauté about 2 minutes, then add wine and cook until tender, about 5 minutes. (set these on counter until ready, or place in fridge over night.)

Roll out Dough onto pizza stone. Prebake about 8 minutes, depending on how crunchy you like your crust.

Using the same skillet as you used for the mushrooms, add 1 tablespoon oil. Add spinach and toss until wilted. Set aside.

Remove partially baked pizza dough (majority cooked through.) Layer ingredients: Mushrooms, then spinach. Pinch goat cheese pieces throughout pizza. Top with shredded mozzarella.