It’s going to be a beautiful week in Ohio!! Sunny and 70’s all week! Wooooo!! Bring on the sunshine! Brent is wrapping up tax season so our house has been quite busy these last few days, which has kept me out of the kitchen. I’m not going to lie….it’s probably a good thing because the pants are fitting a bit tight right now. Ooops! So instead of baking, I decided to whip up a quick dinner. I’ve had goat cheese in my fridge for awhile with good intentions of making some sort of frittata, but we haven’t been home on the weekends lately. I still have plenty left even after this recipe, so there is still time.
I love my cheese but I just recently discovered how much I LOVE goat cheese. If you happen to go to Cap City and are looking for a meat free meal, check out their Vegetable Plate! It’s wonderful! I’ve gotten it a few times and the vegetables are cooked just right so they still have a bit of crunch and the pasta cake is yummy! At any rate….this is where I first discovered how much I adore goat cheese. I hopped on Google to find a pizza using goat cheese and concocted my own after looking at few recipes.
I didn’t have time to make my own dough but Boboli never disappoints. :) The pizza was soo good!! The caramelized onion added a bit of sweetness which was offset perfectly with the arugula. And the goat cheese….well I think it speaks for itself. It paired very nicely with some Amber Bock. After the first piece, Brent and I both added some balsamic which was also a nice addition to change up the flavor a bit. This recipe would also be perfect served on some french baguette slices as an appetizer. Next time I might try it with some BBQ sauce as the base??!?
Arugula, Mushroom, Caramelized Onion, Goat Cheese Pizza
- 1 12in Boboli Thin Crust
- 1 8oz package mushrooms
- 1 red onion, sliced into thin strips
- 3 large handful arugula
- 2 tbsp olive oil, divided (I might have used a bit less – I didn’t measure)
- 3 oz goat cheese, crumbled
Preheat oven to 450 degrees. In a saucepan on medium-high heat, add 1 tbsp olive oil and red onion. Season with kosher salt and pepper. When onions start to sweat, turn heat down to low. Stir every 5 minutes or so. You don’t want to stir too much otherwise they won’t brown. Cook for about 25-30 minutes or until onions are caramelized.
In a separate pan on low-medium heat, add 1 tbsp olive oil and sliced mushrooms. Season with kosher salt and pepper. Stir frequently and cook for about 20 minutes or until mushrooms are sautéed. Add in arugula and cook for 1-2 minutes; until arugula starts to wilt.
Place pizza crust on a baking sheet. Top with mushroom/arugula mixture and onions. Crumble goat cheese on top. Bake for 8-10 minutes. Top with balsamic vinegar, if desired.