Balsamic Mushroom and Goat Cheese Pizza

Cheesy, mushroom heavy, fall inspired pizza!
YES.
And it’s kind of perfect because I am celebrating another milestone in my cookbook journey with a now complete manuscript, and recipes that I’m literally jumping out of my skin to share with you guys!!

Balsamic Mushroom and Goat Cheese Pizza | halfbakedharvest.com @hbharvest

Now that we have that worked out, let’s talk all things cheesy mushroom pizza!!

My original thinking behind this pizza was to make a potato and mushroom pizza, but then I made this gnocchi and was inspired by the buttery balsamic mushrooms and goat cheese. Then, just like that, this balsamic mushroom and goat cheese pizza was born. Thinly sliced delicata squash, balsamic garlic buttered mushrooms, fontina and truffled goat cheeses. Simple, but delish, the perfect pizza from now until spring. Oh, and this pizza can be ready in 30 about minutes…meaning we should probably be making this at least once a month.

The delicata squash is kind of the odd ball ingredient here, and if you’re not into it or your grocery store doesn’t carry it, you can either omit it completely OR swap in thinly sliced potato rounds. The key here is to slice the squash super thin, like super, super thin. Think paper style thin. I used a mandolin to do this, but a sharp knife can get the job done too.

Ingredients

1/2 pound pizza dough
2 tablespoons olive oil
8 ounces mixed mushrooms, halved if large
kosher salt and pepper
1 tablespoon butter
2 cloves garlic, minced or grated
3 tablespoons balsamic vinegar
1/2 of a delicata squash, seeded and thinly sliced (about 1/8 inch thick)
4 ounces truffled or regular goat cheese
1/2 cup grated fontina cheese
1 tablespoon fresh chopped thyme
flaky sea salt and black pepper
truffle oil, for serving (optional)

Instructions

Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.

Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook until softened, 5 minutes. Reduce the heat to medium. Add the butter and garlic, cook 30 second until fragrant. Add the balsamic and continue cooking 1 minute more or until the balsamic glazes the mushrooms.

On a lightly floured surface, push/roll the dough out until it is very thin. Transfer the dough to the prepared baking sheet.

Layer the squash rounds in and even layer. Add the mushrooms. Sprinkle over the cheese. Finish with a sprinkle of fresh thyme and salt. Drizzle lightly with truffle oil, if using.

Transfer to the oven and bake 10-15 minutes or until the crust is golden, the cheese has melted. Remove the pizza from the oven. Slice and serve!