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Mushroom and Chevre Provencal Pizza



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1 1/2 oz. assorted mushrooms (Button, Portabella and Shiitake)
Black pepper, to taste
7" pizza dough, pre-sheeted
2 tbsp. pizza sauce
1/2 oz. Mozzarella, shredded
1 1/2 oz. roasted mushroom medley
3/4 oz. caramelized onions
1 oz. goat cheese, crumbled
1 tsp. rosemary, fresh


  1. 1
    For Roasted Mushroom Medley: Place mushrooms in single layer on sheet pan. Spray lightly with pan spray and season with pepper. Roast at 450ºF for 4 to 6 minutes until lightly golden. Once cooled, dice portabellas into 1/2" pieces, and slice shiitake and button mushrooms.
  2. 2
    For Pizza: Spray dough with pan spray, cover, place in warm place or proof box, let rise until double in size. Dust work surface and rim of pizza with cornmeal. Stretch dough to 8" diameter. Place on coated pizza screen, spread dough with 2 tbsp. pizza sauce. Evenly distribute 1/2 oz. mozzarella, 1 1/2 oz. roasted mushroom medley, 3/4 oz. caramelized onions, 1 oz. goat cheese, 1 tsp. rosemary, and 1/4 tsp. black pepper. Bake at 490ºF for 5 minutes until crust is light golden.


Recipe courtesy of the Mushroom Council and Sodexo

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preparation methods
cuisines European, Italian
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