Spinach Mushroom Red Onion And Goat Cheese Pizza Recipes

GOAT CHEESE PIZZA WITH SPINACH, MUSHROOMS, AND ONIONS

Goat Cheese Pizza with Spinach, Mushrooms, and Onions image

Super easy to make and loaded with healthy veggies, this quick and easy Goat Cheese Pizza with Spinach, Mushrooms, and Onions, is one of my favorites for DIY Pizza Night!

Provided by EA Stewart, RD | Registered Dietitian Nutritionist

Time 20m

Number Of Ingredients 9

Ingredients

1 10- inch pizza crust (precooked {I used Udi's Gluten-Free Crust})
1 teaspoon extra virgin olive oil
1 clove garlic (minced)
1/2 cup shredded mozzarella
1 cup fresh baby spinach (chopped)
1/2 cup mushrooms (sliced)
1/2 cup red onion (sliced)
1 ounce goat cheese (crumbled)
red pepper flakes (optional, to taste)

Steps:

Preheat oven according to pizza crust directions.
Spread olive oil over crust. Top with minced garlic and spread over crust with hands, Top pizza with half of the mozzarella cheese, spinach, onions, and mushrooms, Sprinkle remaining mozzarella cheese and goat cheese on top.
Bake for 8-10 minutes directly on rack. Remove from oven to cool for 5-10 minutes, then cut in to 4 slices, and enjoy with red papper flakes if desired.

Nutrition Facts : ServingSize 2 slices, Calories 340 kcal, Carbohydrate 39 g, Protein 16 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 597 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 10 g

BELL PEPPER, RED ONION, AND GOAT CHEESE PIZZA

Bell Pepper, Red Onion, and Goat Cheese Pizza image

Provided by Marielle Ainsworth

Categories Mushroom Onion Appetizer Bake Vegetarian Quick & Easy Goat Cheese Basil Spinach Bell Pepper Bon Appétit New Mexico Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 9

Ingredients

1 10-ounce purchased fully baked thin pizza crust (such as Boboli)
1/4 cup olive oil
3 garlic cloves, minced
3 cups (packed) baby spinach leaves (1 1/2 to 2 ounces)
1 1/2 cups thickly sliced mushrooms (5 to 6 ounces)
1/2 cup drained roasted red peppers from jar, cut into thin strips
1/2 cup paper-thin red onion slices
8 large fresh basil leaves, cut into thin strips
5-ounce package soft fresh goat cheese, coarsely crumbled

Steps:

Preheat oven to 425°F. Place pizza crust on large baking sheet. Mix olive oil and minced garlic in small bowl. Using pastry brush, brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil.
Bake pizza until crust is crisp and cheese begins to brown, about 18 minutes. Transfer pizza to board. Cut into wedges and serve warm.

SPINACH, MUSHROOM, RED ONION AND GOAT CHEESE PIZZA

Spinach, Mushroom, Red Onion and Goat Cheese Pizza image

We have family pizza night every Friday; which always consists of a homemade pepperoni pizza for the 3 youngest and a specialty pizza for the oldest in the family. This was a delicious addition to our pizza rotation, and would also taste great with a bit of crispy proscuitto crumbled on top! I use Recipe #31072 for the crust, but use 1 cup of white whole wheat flour in the mixture.

Provided by Cook4_6

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large pizza dough
1 small red onion, sliced
8 ounces portabello mushrooms, sliced
3 cups Baby Spinach
4 ounces goat cheese
6 ounces mozzarella fresh wrapped in herbs, sliced thinly
1 tablespoon balsamic vinegar
kosher salt
black pepper
olive oil

Steps:

Preheat oven to 425 degrees.
Preheat 1 T of of olive oil in a pan, and gently sautee the onions and mushrooms until al dente. Sprinkle with a small amount of salt to help remove liquid from the mushrooms.
Drizzle a little bit of olive oil on top of dough and evenly spread over dough. Top with mozzarella, spinach, and then top with the mushrooms and onion mixture.
Crumble goat cheese on top and then lightly drizzle with more olive oil and balsamic vinegar. If desired sprinkle small amount of kosher salt and fresh cracked black pepper on top.
Bake in middle of the oven for 15 minutes until crust is cooked.

Nutrition Facts : Calories 131.6, Fat 8.8, SaturatedFat 5.9, Cholesterol 22.4, Sodium 168.5, Carbohydrate 5.7, Fiber 1.4, Sugar 3.3, Protein 8.7

BELL PEPPER, RED ONION, AND GOAT CHEESE PIZZA

Bell Pepper, Red Onion, and Goat Cheese Pizza image

Make and share this Bell Pepper, Red Onion, and Goat Cheese Pizza recipe from Food.com.

Provided by Valerie in Florida

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

10 ounces purchased fully baked thin pizza crust (such as Boboli)
1/4 cup olive oil
3 garlic cloves, minced
3 cups packed baby spinach leaves (1 1/2 to 2 ounces)
1 1/2 cups thickly sliced mushrooms (5 to 6 ounces)
1/2 cup drained roasted red pepper, from jars, cut into thin strips
1/2 cup red onion, sliced thin
8 large fresh basil leaves, cut into thin strips
1 (5 ounce) package soft fresh goat cheese, coarsely crumbled

Steps:

Preheat oven to 425°F Place pizza crust on large baking sheet.
Mix olive oil and minced garlic in small bowl. Using pastry brush, brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese.
Drizzle pizza evenly with remaining garlic oil.
Bake pizza until crust is crisp and cheese begins to brown, about 18 minutes. Transfer pizza to board. Cut into wedges and serve warm.

Nutrition Facts : Calories 240.4, Fat 21.2, SaturatedFat 7.1, Cholesterol 16.3, Sodium 390.4, Carbohydrate 5.5, Fiber 1.3, Sugar 1.7, Protein 8.5

SPINACH, MUSHROOM & THREE-CHEESE PIZZA

Spinach, Mushroom & Three-Cheese Pizza image

The magic of mushrooms caps off this yummy pie. A knife-and-fork pizza, it's fully loaded with spinach, onion, garlic and a trio of cheeses.-Lillian Julow, Gainesville, FL

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 pieces.

Number Of Ingredients 11

Ingredients

1 loaf (1 pound) frozen pizza dough, thawed
3 tablespoons olive oil, divided
2 thin slices prosciutto or deli ham, julienned
1 pound sliced baby portobello mushrooms
1/2 small red onion, sliced
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 log (4 ounces) fresh goat cheese, crumbled
2 cups shredded fontina cheese
1/2 cup grated Romano cheese

Steps:

Roll dough into a 12x9-in. rectangle; transfer to a greased baking sheet and build up edges slightly. Brush with 1 tablespoon oil. , In a large skillet, saute prosciutto in remaining oil until crispy. Add mushrooms and onion; saute until tender. Stir in rosemary and garlic; cook 1 minute longer., Place spinach over dough; top with mushroom mixture and goat cheese. Sprinkle with fontina. Bake at 450° for 15-20 minutes or until edges are golden brown and cheese is bubbly. Sprinkle with Romano cheese.

Nutrition Facts : Calories 492 calories, Fat 25g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 964mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA

Butternut Squash, Spinach and Goat Cheese Pizza image

Provided by Stephanie Clarke

Categories Bake Vegetarian Low Cal Dinner Lunch Goat Cheese Spinach Butternut Squash Fall Healthy Self Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 slices

Number Of Ingredients 11

Ingredients

2 cups cubed butternut squash (1/2-inch pieces)
1 tablespoon plus 1 teaspoon olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 medium red onion, halved and thinly sliced
1/4 cup all-purpose flour
1 ball (16 ounces) store-bought whole-wheat pizza dough, at room temperature
2 cups chopped fresh baby spinach
4 ounces crumbled goat cheese
1/2 teaspoon dried thyme
2 tablespoons cornmeal

Steps:

Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.

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