Goat Cheese and Wild Mushroom Pizza


When I made this pizza, I couldn’t help but think of that part in Apollo 13 when all of the Astronauts get back to Earth safely.  They called their mission “The Successful Failure” in that the entire journey was one disaster after another, but at the end of the day, they were able to successfully make it home alive at the end.

That’s kind of like this pizza.  It had so much promise.  The flavor combinations are insanely delicious and at the end of the day, it still tasted GOOD…

The execution was a complete and utter FLOP….

I’ll tell you what I did wrong right from the get-go…that way you won’t spend the entire post wondering where I went wrong (or worse, make the same mistake yourself….).

After the assembly process, the recipe directs you to put the pizza directly on a hot griddle or grill for a few minutes, and then transfer the pizza directly to the middle rack on the oven.  Unless you are a pizza transferring wizard, DO. NOT. DO. THIS.   I was able to get about 75% of the pizza to the griddle without too much pizza destruction, but the move from griddle to oven completely DESTROYED the pizza.

While I admit the transfer process would have been a little easier with one of those giant pizza spatulas, honestly, WHO has one of those unless you’re some sort of at-home pizza guru?  Next time, this bad boy is going on a baking sheet.  Cook book instructions be damned!

Pizza dough, as I’ve recently discovered, is incredibly basic.  Combine 1/2 tablespoon of olive oil with sugar, yeast, salt, rosemary, garlic, and 3/4 cups of warm water in the bowl of a standing mixer.  Mix on low-speed with a the bread hook attachment until combined.  Add the flour all at once and mix on low 2 to 3 minutes until the dough sticks to the bread hook and is smooth and elastic.

Coat the bottom and sides of a large bowl with 1/2 tablespoon olive oil. Transfer the oil coated bowl and use your hands to flip the dough in the bowl so that it is evenly coated with oil.  Cover the bowl with plastic wrap or a moist kitchen towel and put it in a warm place.  Allow the dough to rise for about an hour; the dough should double in size.

If you think you aren’t an onion fan, caramelized onions will certainly change your perception.  Cooking them low and slow helps releases their sugars and they becoming deliciously sweet.  Over medium-high heat, heat the oil and butter in a large skillet until the butter begins to foam.  Add the thinly sliced onions all at once and turn the heat down to medium-low.

Toss the onions every 2 to 3 minutes and continue to cook on medium-low until the onions have caramelized and turn brownish.  Add salt and pepper to taste.

While those are cooking down, begin roasting the mushrooms.  Preheat the oven to 375 degrees.  Combine the mushrooms, olive oil, garlic, chopped rosemary or thyme, salt and pepper in a bow until mushroom are well coated with seasonings and oil.  Roast on a baking sheet for 15 minutes until the mushrooms are well-browned and caramelized.  Allow the mushrooms to cool before adding to pizza.

Increase the oven temperature to 400 degrees.

Once your dough, onions, and mushrooms are all ready, you can assemble your pizza.  AGAIN:  I would recommend doing this ON a cookie sheet, unless you have way more pizza transferring skills than I do (very possible…).   Lightly oil your baking sheet to prevent sticking.  Use your fingers to stretch the dough out as thin as possible.

Top the pizza with the caramelized onions, followed by the wild mushrooms.  Dot the pizza with 1 – 2 tablespoons of goat cheese.  Drizzle pizza with olive oil or 1 teaspoon of truffle oil, and sprinkle with salt and pepper.

And here’s where things started to fall apart for me….

Sure, the pizza got cooked (5-10 minutes, until crust is cooked and golden)…..but fell apart while I was trying to transfer.

Look at my sad, sad mess 😦

So we got to eat this night….we just had to pick it up in teeny tiny pieces.  It could be worse, right?

Learn from MY mistakes and make this pizza the way it was intended to be made!



  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon light brown sugar
  • 1/2 tsp active dry yeast
  • 1/4 tsp salt
  • 1/2 teaspoon fresh rosemary leaves, chopped
  • 1 small garlic clove, chopped
  • 2 cups bread flour or all-purpose flour

Caramelized Onions

  • 1 tablespoon canola oil
  • 1/2 tablespoon unsalted butter
  • 2 medium to large Vidalia or Spanish onions, thinly sliced
  • salt and pepper
Mushroom Mix
  • 1 cup field or button mushrooms, sliced
  • 1/2 cup shiitake mushrooms, stemmed and cut into large chunks
  • 1/2 cup oyster mushrooms, stemmed and cut into large chunks
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, chopped
  • 1 teaspoon chopped fresh rosemary or thyme
  • 1/2 tsp salt and pepper
Additional Ingredients
  • 4 ounces goat cheese, soft and creamy
  • 2 to 3 ounces truffle oil or olive oil

Tags: , , ,

Categories: Appetizers/Snacks, Recipes

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One Comment on “Goat Cheese and Wild Mushroom Pizza”

  1. October 19, 2011 at 10:39 pm #

    I love this. Thanks for sharing!

    Check out more recipes at ~ Recipe Chefs ~

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