Shiitake and Chanterelle Pizza with Goat Cheese

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Super yummy Shiitake and Chanterelle Pizza with Goat Cheese


Shiitake and Chanterelle Pizzas with Goat Cheese

Shiitake & Chanterelle Pizzas with Goat Cheese — my pizza heaven! There’s enough dough for one more pizza, so freeze the extra. The vital wheat gluten flour is high in protein and helps create a chewy crust. It’s sold at some supermarkets and natural foods stores. Bread flour will also give great results.

If you are adventurous in the kitchen, try making your own pizza sauce and pizza crust with some of these fabulous recipes!

  • Author: Jeanne Thiel Kelley
  • Yield: 2 1x



  • Dough

  • 2 1/2 cups unbleached all purpose flour or bread flour
  • 1/2 cup white whole wheat flour or bread flour
  • 3 tablespoons vital wheat gluten flour or bread flour
  • 1 1/2 teaspoons coarse kosher salt
  • 1 teaspoon sugar
  • 1 cup plus 2 tablespoons warm water (105°F to 115°F)
  • 1 1/2 teaspoons active dry yeast
  • 3 1/2 tablespoons extra-virgin olive oil, divided
  • Additional unbleached all purpose flour (for kneading and shaping)

  • Toppings

  • 3 tablespoons extra-virgin olive oil plus additional for brushing
  • 6 ounces fresh shiitake mushrooms, stemmed, thinly sliced
  • 6 ounces fresh chanterelle mushrooms, thinly sliced
  • 1 cup (packed) coarsely grated whole-milk mozzarella cheese
  • 2/3 cup freshly grated Parmesan cheese
  • 6 ounces chilled soft fresh goat cheese, coarsely crumbled
  • 2 tablespoons sliced fresh chives


For dough

  1. Combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons warm water and yeast in 2-cup measuring cup. Let stand until yeast dissolves, about 5 minutes. Stir in 3 tablespoons oil. With machine running, pour yeast-oil mixture through feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.
  2. Transfer dough to lightly floured surface; knead until smooth and elastic, adding more flour if very sticky, about 5 minutes. Rub with 1/2 tablespoon oil; place in resealable 1-gallon plastic bag. Seal bag. Let dough rise at room temperature until doubled, about 2 hours. Open bag; punch down dough in bag. Reseal. Chill overnight, punching down occasionally. Divide into thirds. DO AHEAD Wrap pieces separately; freeze up to 1 week. Thaw 2 pieces in refrigerator before continuing. Let 2 wrapped pieces stand at room temperature 1 hour before shaping.

For topping

  1. Heat 3 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes. do ahead Can be made 1 day ahead. Cool, cover, and chill.
  2. Sprinkle 2 large sheets of parchment with flour. Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting dough rest a few minutes if springing back. Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup Parmesan. Top with mushrooms, then dot with goat cheese. DO AHEAD Slide pizzas on parchment onto baking sheets; cover with plastic. Chill up to 4 hours. Let stand at room temperature 30 minutes.
  3. Position 1 rack in bottom third and1 rack in top third of oven; place heavy baking sheet on each and preheat oven to 450°F for at least 30 minutes. Slide 1 pizza on parchment onto each hot baking sheet. Bake 8 minutes; reverse sheets. Bake pizzas until crusts are brown at edges and on bottom, about 10 minutes. Sprinkle with chives.


  • Serving Size: 6



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