Pizza Friday. Mixed Mushroom, Confit Garlic and Goats Cheese Pizza.

Mushroom and Goats Cheese Pizza

We are very lucky to have a fabulous pizzeria in our neighbourhood. Pizza Moncur. Just around the corner from our house. One of the many perks of inner city living. The problem is that this little pizzeria is so fabulous that rain, hail or shine there is always a queue impatiently waiting to secure one of the prized tables. Of course there is always the option of take-out, but I love the ambience and service so much that I will always prefer to eat in.

One of my favourite Pizza Moncur offerings is a Mushroom, Confit Garlic and Goats Cheese pizza. It’s simply divine. Last night my husband and I were meeting friends for dinner. There were balls of pizza dough and tomato sugo in the freezer, a log of goats cheese and a punnet of mixed mushrooms in the fridge. Hidden away in the corner of the top shelf of the refrigerator there was an almost empty jar of one of my pantry staples confit garlic. What to feed the girls? A no brainer really. My version of  a Mushroom, Confit Garlic and Goats cheese pizza. Totally inspired by Pizza Moncur. Delizioso.

Mixed Mushroom, Confit Garlic and Goats Cheese Pizza

1 ball pizza dough (recipe here)
2 tablespoons extra virgin olive oil
1/2 small onion, finely diced
500g mixed gourmet mushrooms, sliced
2 tablespoons fresh thyme, finely chopped
4 cloves or more confit garlic, quartered  (recipe here)
3 – 4 tablespoons tomato sugo (recipe below)
75g  mozzarella, shredded
100g soft  goats cheese, crumbled
sea salt and pepper

PREHEAT oven to 250 C. Place a cold pizza stone in the oven.
IN A WOK sauté onions  in olive oil on high heat until translucent. Add mushrooms and continue to sauté  until soft. Stir in the confit garlic and season with one tablespoon of the fresh thyme, sea salt and pepper. Set aside to cool.
STRETCH pizza dough over a sheet of baking paper to fit the pizza stone
LIGHTLY spread prepared tomato sugo over the pizza base. Scatter shredded mozzarella cheese and remaining thyme evenly over the sugo and top with the cooled mushroom mixture.
TRANSFER to hot pizza stone and bake in hot oven for about 15 minutes or until pizza base is crisp and golden.
FINISH with crumbled goats cheese to serve.

Tomato Sugo

This is a very simple tomato sauce. Perfect for pizza toppings, bruschetta or tossed through pasta.

1 tablespoon olive oil
1/2 small onion, finely diced
1/2 small garlic clove, minced
1 400 gm can of crushed tomatoes
sea salt and pepper
HEAT the olive oil in a heavy based saucepan over medium heat. Add onion and garlic and a generous pinch of salt. Cook for 3-5 minutes until onion is translucent.
ADD tomatoes. Reduce heat to low and simmer gently for 15 – 20 minutes until tomato mixture is reduced by half.
STORE in refrigerator in an air tight container until ready to use. Suitable to freeze.

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7 Responses to Pizza Friday. Mixed Mushroom, Confit Garlic and Goats Cheese Pizza.

  1. wow! you were able to prepare this before meeting friends for dinner? that is fabulous! looks fantastic.

  2. Love Pizza Moncur; love this recipe. I never think to freeze freshly made pizza dough, even though I’ve frozen shop bought bases. As you say, a no brainer!

    • Time to make another batch of garlic confit. The girls didn’t leave any leftovers. You could make this on shop bought piza bases or even pita bread. I always freeze balls of pizza dough because my favourite recipe uses a whole packet of tipo oo flour and makes an enormous amount.

  3. Pingback: Pizzeria At Home. Benchtop Pizza Oven Pizza With Prosciutto, Rocket and Cherry Bocconcini | The Paddington Foodie

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