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Mushroom Pizza with Goat Cheese Cream
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 1x
Description
Canadian mushrooms take centre stage in this rustic-yet-refined Mushroom Pizza with Goat Cheese Cream. Meaty, savoury, and rich in umami, the mushrooms are paired with a tangy sauce made from goat cheese and Parmesan, layered with bubbling mozzarella, and finished with fresh thyme and rosemary. Baked on a golden, crisp crust, it’s a simple yet impressive way to showcase local ingredients—and the perfect dish for easy weeknights or elegant entertaining alike.
Ingredients
Units Scale
White Sauce
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/4 cup goat cheese, room temperature
- 2 tsp lemon zest
- 1 clove garlic, grated
- 1/2 tsp salt
- 1/4 tsp pepper
Pizza
- 500g pizza dough, divided in two, covered at room temp for 30 minutes
- 1/2 cup flour, for dusting
- 1/2 cup Parmesan cheese grated
- 100g mozzarella cheese, sliced
- 227g crimini and shiitake mushrooms, sliced and stems removed
- 1 tbsp fresh chopped rosemary
- 1 tbsp fresh chopped thyme
- 2 tbsp olive oil
- 1/2 tsp flaky sea salt (for seasoning pizzas)
Instructions
- Set an oven rack to its highest position. Place a pizza stone on the rack and preheat the oven to 500°F for 20 minutes to fully heat the stone.
- Whisk cream, Parmesan, goat cheese, lemon zest, garlic, salt, and pepper in a small bowl until smooth.
- Coat one of the dough balls with flour. Starting in the middle of the dough ball, press down firmly with your fingertips, pushing the air towards the edges of the dough. Do this at different angles, turning and flipping the dough every so often, until you have about an 8-inch round. From this point, stretch or roll the dough the rest of the way until you have about a 12-inch round.
- Spoon half of the white sauce over the dough. Spread the sauce in an even layer, leaving about 1 inch around the outside for the crust. Sprinkle with half the Parmesan cheese, arrange half the mozzarella slices, then spread half the mushrooms over the top in an even layer. Sprinkle with half the thyme, rosemary, and salt, then drizzle with olive oil.
- Dust a pizza peel or thin cutting board with flour or cornmeal to prevent sticking. Transfer the pizza to the board, then slide it off onto the pizza stone. Bake for 5-10 minutes in the oven until the crust is golden and puffy, and the cheese is bubbling. Transfer to a wire rack and let cool for 2–3 minutes before slicing.
- Slice and enjoy while hot.
Notes
- If you do not have a pizza stone, use an upside-down baking sheet instead.
- Use any or all of your favourite Canadian mushrooms on this pizza.
- The goat cheese in the sauce may be substituted with cream cheese, ricotta, or mascarpone.
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Keywords: Mushroom Pizza with Goat Cheese Cream
