White Pizza with portabella mushrooms, red pepper, goat cheese & garlic

One of the best things I love about living in Chicago is the summertime.  People always ask me how do I live with the cold and snow in the winter but any Chicagoan will tell you the summer makes it all worth while!  Last weekend I went to the Division Street festival which was basically an excuse to hang out in the sun and have a few drinks without fearing the open container law.  I had a great time looking at the art and enjoying the music but an unexpected surprise was a pizza that I had at one of the local eateries.  Unfortunately I can’t remember the name of the place but I loved the pizza so much that I had to go home and make my own version, plus/minus a few things.  I may have to go on a stroll up Division so I can find this place again…who’s coming with me?!

 

Ingredients

  • 10 inch pizza dough (frozen or premade)
  • 1 ½ cup mozzarella, shredded
  • 2-4 oz goat cheese, crumbled
  • 1 red bell pepper, sliced
  • 1 portabella mushroom, sliced
  • 2 garlic cloves, diced
  • 2 tbsp fresh basil, chopped

 

Directions

Preheat oven to 450 degrees.  Unthaw dough according to package directions or if using premade crust like I did, remove dough from packaging.  Layer 1 cup of mozzarella cheese over dough leaving about ½ inch around the outside to form the crust.  Layer pizza with red peppers, mushrooms, garlic and goat cheese.  Cover with the remaining ½ cup of mozzarella cheese.  Place in oven directly on cooking racks and cook for 20 – 30 mins or until cheese is bubbling and slightly browned and crust is crisp.  Garnish with fresh basil and serve immediately.

 

*An NCJ Original*

 

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