Portobello mushrooms, garlic sauce, and goat cheese pizza
- Carbohydrate 8.21804000455939 g
- Cholesterol 67.1895000567987 mg
- Fat 25.0823050204253 g
- Fiber 1.21270000946535 g
- Protein 20.1893000161987 g
- Saturated Fat 15.690690513152 g
- Serving Size 1 1 Serving (162g)
- Sodium 474.217250398574 mg
- Sugar 7.00533999509405 g
- Trans Fat 1.58278250128539 g
- Calories 335 calories
Step-by-step
- Mince the garlic and dice the small onion and cook in a frying pan on medium with 2 tbsp of olive oil until onions are translucent.
- Slice up the portobello mushrooms and put in frying pan with onions and garlic and cook for another 5 minutes. Season with salt and pepper.
- Spray pizza pan with Pam and spread pizza dough flat with roller.
- Drizzle olive oil over dough and add the mushroom mixture evenly.
- Crumble the goat cheese on top and add shredded mozzarella cheese on top.
- Preheat oven to 450 and bake for 15 minutes or until crust is golden brown.
- 5 minutes before finished cooking add the basil leaves on top.
- Wait 2 minutes after taking out of the oven before cutting pizza.
Managing Your Oven and Pizza Pan
Can a standard baking sheet replace a designated pizza stone when cooking at 450 degrees Fahrenheit? Preheating the metal pan inside the oven for ten minutes before stretching the dough onto it helps mimic the bottom-heat transfer of a hearth. Without this thermal mass, crusts often turn pale and gummy instead of developing a crisp exterior.
Handling High-Moisture Mushrooms
Portobello mushrooms release significant water when heated, which can saturate the dough during the fifteen-minute bake. Slicing the caps thinly and cooking them in the skillet until their liquid evaporates entirely prevents a soggy center. Adding minced garlic and diced onions to that same pan near the end builds flavor without scorching the alliums.
Cheese Selection and Timing
Crumbled goat cheese contains less moisture than fresh mozzarella, meaning it browns faster under direct heat. Distributing the mozzarella beneath the goat cheese protects the softer cheese from burning during the final minutes. Tossing fresh basil leaves onto the surface five minutes before pulling the pie from the oven protects the delicate leaves from turning bitter while allowing their oils to release.
