Created for the 15th Ready, Set Cook! contest. For something different, saute some sausage and/or baby spinach along with the mushrooms.
- It is easiest to roast the garlic immediately before making this recipe. If you preroasted it, turn on your oven and preheat to 400°F.
- Heat the oil or butter in a large skillet. Add the mushrooms, sherry and thyme. Cook, stirring frequently, until mushrooms change color and are softer, but not significantly shrunken. Remove from heat.
- In a bowl, combine the roasted garlic, cream cheese and goat cheese together (preferably when the garlic is still warm to melt everything together). Resist the temptation to use a food processor; mix by hand to maintain the chunks of roasted garlic. Spread mixture on top of the pizza crust.
- Evenly distribute the mushrooms on top of the garlic-cheese spread.
- Bake 15 minutes. Enjoy!
Wow, 2 heads of garlic per head! Good going, very good! It really isn't too much.
What a great base for a pizza! We loved the goat cheese. With fat free cream cheese, this was super low fat. I ended up halving the ingredients, as I tried to match up my homemade dough with the prepared crust weight. After the fact I figured out that I shouldn't have halved things. The halved amount of cheese was actually lots for us though, but the amount of mushrooms would have been better as written. Actually, I think any other favorite toppings would also go well with the yummy garlic and cheese base of this pizza. I usually bake my homemade crust at 475 F for 12 minutes, so did that here. This original recipe is super!
This has got to be the best mushroom pizza ever! I think the goat cheese helped out alot too. I was never a fan of goat cheese, but the combination of goat cheese and mushrooms worked out beautifully. Will make this again!