Goat Cheese and Wild Mushroom Pizza
Description
Serve this vegetarian pizza as a main dish or as an appetizer. It's ready in a snap and is delicious with wild mushrooms, red onion, goat and cheddar cheeses.
Ingredients
1 sheet puff pastry prepared and frozen
2 c. chopped mixed wild mushrooms*
2 T. olive oil
1 t. Worcestershire or soy sauce
salt and pepper
4 oz. goat cheese
2 oz. grated sharp cheese, like aged white cheddar
sliced red onions
fresh rosemary
1 - 2 T. aged balsamic vinegar for drizzling on top of pizza for serving
Directions
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Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a Silpat silicone baking sheet sheet.
Heat oil in a 12 inch non-stick skillet over medium heat. Add mushrooms; saute until browned, about 8-10 minutes. Sprinkle with salt halfway through cooking. Once mushrooms are fully cooked, add Worcestershire or soy sauce; saute until liquid completely evaporates. Remove from heat; set aside.
Unroll puff pastry onto the prepared baking sheet. Gently push into a rectangle; prick with a fork to prevent the pastry from puffing too much under the filling, focusing on the center of the pastry, leaving about one inch all the way around the edge untouched.
Crumble goat cheese all over top of the pastry, leaving about 1 inch around the edge empty. Layer on the mushrooms and sliced red onions. Sprinkled grated old cheddar on top. Toss on some fresh rosemary.
Bake for 12-15 minutes. The pastry should be golden brown and crispy around the edges and the bottom should be nicely browned as well.
Allow pizza to cool slightly.
Serve, drizzled with thick, rich balsamic vinegar.
8 servings.
*Oyster, cremini, morels, porcini or shitakes work well. Don't use portobellos, they will over power the other mushrooms. Don't use dried mushrooms .