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

by Nina | August 19, 2012 8:35 pm

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

 

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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