Earthy mushrooms, creamy goat cheese, and a golden homemade crust make this Shiitake and Chanterelle Pizza with Goat Cheese a standout for anyone who loves a more sophisticated take on pizza night. Two kinds of fresh mushrooms bring rich, savory flavor, while mozzarella and Parmesan add a familiar cheesy base and tangy goat cheese provides a creamy contrast. Fresh chives finish each pizza with a light, fresh bite.
This recipe brings together homemade pizza dough and a generous mushroom topping. The dough combines all-purpose flour, whole-wheat flour, and vital wheat gluten for a chewy texture; bread flour can also be used as an alternative. After mixing and kneading, the dough rises, chills overnight, and is divided into portions. Planning ahead makes the process easier, and any extra dough can be wrapped and frozen for another pizza night.
For the topping, sliced shiitake and chanterelle mushrooms are sautéed in olive oil until tender. They’re layered over the prepared dough with mozzarella and Parmesan, followed by crumbled fresh goat cheese. Baking the pizzas on preheated, heavy baking sheets in a hot 450°F oven helps the crust brown on the bottom and around the edges.
A pizza stone or heavy baking sheet is useful for achieving a well-browned crust, but the recipe’s preheated baking sheets work well without specialized equipment. If the dough springs back while you’re shaping it, let it rest for a few minutes before rolling again. This brief pause makes it easier to form the rounds without fighting the dough.
Serve this mushroom and goat cheese pizza as a special weekend dinner, a meatless main course, or an appetizer for sharing. With its combination of chewy crust, savory mushrooms, and creamy, tangy cheese, it’s a delicious choice when ordinary pizza toppings just won’t do.
If you are adventurous in the kitchen, try making your own pizza sauce and pizza crust with some of these fabulous recipes!
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Shiitake and Chanterelle Pizza with Goat Cheese
- Total Time: 5:30
- Yield: 2 Pizzas 1x
Ingredients
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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)
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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
Instructions
For dough
- 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.
- 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
- 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.
- 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.
- 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.
- Prep Time: 5:00
- Cook Time: :30
- Category: Pizza
- Method: Oven