balsamic mushroom and goat cheese pizza.

Cheesy, mushroom heavy, fall inspired pizza!
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!! ?
So while it’s been a few weeks of major hustle and bustle, I’m totally ready to just chill on the couch tonight with this whole pizza pie. Chill time…with pizza, that’s pretty much all I want or need in life right now. Obviously.


  • 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 tablesp


  1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
  2. 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.
  3. On a lightly floured surface, push/roll the dough out until it is very thin. Transfer the dough to the prepared baking sheet.oons balsamic vinegar
  4. 1/2 inch of a delicata squash seeded and thinly sliced (about 1/8 thick)
  5. 4 ounces truffled or regular goat cheese
  6. 1/2 cup grated fontina cheese
  7. 1 tablespoon fresh chopped thyme
  8. flaky sea salt and black pepper
  9. truffle oil for serving (optional)
  10. Full instructions visit @halfbakedharvest

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