Pizza with Portobellos, Spinach, and Goat Cheese

I’m always looking for new pizza recipes, as homemade pizza is such an easy and versatile meal, especially if you already have balls of pizza dough ready in your freezer. I love mushrooms on my pizza, but had never tried a recipe with portobello mushrooms. Lately I’ve also been loving the flavor that goat cheese brings to a dish, so when I saw this pizza with portobellos, spinach, and goat cheese, I immediately put it on our weekly menu.

This pizza was delicious. It had tons of flavor from the portobellos, along with some garlic and goat cheese. The spinach is placed underneath the cheese, which I’d never done before but it worked so well. It didn’t dry out the way that it can when it’s placed on top of the pizza, and you can put a lot of spinach on and hardly know it’s there. Hidden nutrition is never a bad thing, right?

One year ago:  Chocolate Orange Swirl Muffins

Pizza with Portobellos, Spinach, and Goat Cheese

Printable Recipe

Makes one 14-inch pizza


  • 2 tsp. olive oil
  • 1 (4 to 5-inch-wide) portobello mushroom, stems and gills removed and brushed clean, sliced 1/4-inch thick
  • 1-2 garlic cloves, minced
  • Salt and pepper
  • 1 ball of whole wheat pizza dough
  • 1 cup pizza sauce*
  • 1 cup fresh spinach, torn into pieces
  • 1 1/4 cups shredded part-skim mozzarella cheese (about 5 ounces)
  • 1/4 cup crumbled goat cheese (about 1 ounce)
  • 2 tbsp. grated Parmesan cheese

*You can use store-bought pizza sauce or your own homemade recipe. I made an easy no-cook sauce for this pizza by combining 1 cup tomato sauce, a pinch of red pepper flakes, a little bit of dried basil and oregano, a pinch of salt, and a minced clove of garlic. It was delicious!


  1. Adjust an oven rack to the lower-middle position, place a baking stone on the rack and heat the oven to 500 degrees F. Let the baking stone heat for 30 minutes.
  2. Meanwhile, heat 1 tsp. of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the portobellos, cover, and cook until wilted and wet, about 5 minutes. Uncover and continue to cook until the mushrooms are dry and browned, 5 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper to taste and transfer to a bowl.
  3. Turn the ball of dough out onto a lightly floured work surface, and roll into a 14-inch round. Transfer the dough to a rimless baking sheet lined with parchment paper.
  4. Lightly brush the outer 1/2-inch edge of the pizza dough with 1 teaspoon olive oil. Spread 1 cup of pizza sauce over dough, leaving a 1/2-inch border at the edge. Sprinkle pizza with the spinach, mozzarella, goat cheese, Parmesan, and portobello mixture.
  5. Reduce oven temperature to 425 degrees. Slide the parchment paper and pizza onto the hot baking stone. Bake pizza until the edges are brown and the cheese is golden in spots, 8 to 13 minutes.
  6. Remove pizza from the oven, slice, and serve.

Source:  slightly adapted from The America’s Test Kitchen Healthy Family Cookbook

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