Herby Mushroom & Spinach Pizza
Herby Mushroom & Spinach Pizza. Saturday pizza night anyone? Cheesy, herby, crispy crust pizza topped with mushrooms and spinach and lots of herbs. Feeling all the cozy vibes tonight with this casual pizza night by the fire. Happy Saturday guys !!
My brother’s birthday is next week, so we are getting the celebrations started this weekend with all his favorite foods and some gifts. My brother is all about casual, simple foods. So tonight we’re having an assortment of pizzas, Stromboli, and chili. Chili is his favorite and we don’t make it very often outside of for his birthday.
To go with the chili we made a few different pizzas. This mushroom and spinach one was definitely my favorite of the night. The mushrooms and spinach are roasted with rosemary and thyme then paired with a mozzarella and gruyere combo. I definitely went heavy on the cheese because who doesn't love a crispy crust pizza that’s extra cheesy?!
We also got our Christmas tree today, so it was also a decorating day. I am really happy with how the decorations came out this year. And now I am relaxing by the fire with a pomegranate martini in hand feeling super festive and cozy.
So cheers to the first weekend in December and another weekend of the holiday season festivities !!
Ingredients:
1 pizza dough (homemade or store-bought)
8 ounces wild mushrooms
4 ounces baby spinach
2 tablespoons olive oil
salt and pepper
1 tablespoon fresh thyme
1 sprig rosemary
4 ounces shredded gruyere
4 ounces shredded mozzarella
Directions:
On a baking sheet lined with parchment paper, place the mushrooms. Drizzle with olive oil and sprinkle with salt, pepper, thyme, and rosemary. Roast in a 425 degree oven for 12 - 15 minutes. Add the spinach and roast for another 10 minutes.
Spread the dough out on an oiled grill pan using your fingertips. Using a fork, pierce holes throughout. Heat the grill to medium heat and place the pizza pan on the grill. Cook approximately 3 - 4 minutes until crust is browned. Flip over and remove from grill. Spread the mozzarella and gruyere evenly over top. Top with roasted mushrooms and spinach. Place back on the grill for another 3 - 5 minutes until the other side of the crust is crispy.
Serve topped with additional herbs.
