1 pizza dough for a 12-inch pizza
For the sauce:
2 T garlic olive oil or your favorite EVOO
3 cloves garlic, minced
For the mushrooms:
3 ounces crimini mushrooms, sliced
1 T olive oil
1/4 t red pepper flakes
salt and pepper to taste
For the toppings:
1 C mozzarella cheese, shredded
1/2 C fresh baby spinach leaves
3 oz crumbled goat cheese
sprinkle of sea salt
2 T Traditional balsamic vinegar reduction
Brush the olive oil evenly onto the dough. Sprinkle with minced garlic.
To prepare the mushrooms:
Heat the olive oil and red pepper flakes in a large skillet over medium-high heat. When the oil begins to get hot, add the mushrooms. Leave them in the pan undisturbed until browned on one side, about 2 minutes, then flip and brown on the other side. Season with salt and pepper to taste. Set aside.
To top the pizza:
Sprinkle on 2/3 of the mozzarella cheese. Evenly distribute the mushrooms and spinach. Sprinkle the other 1/3 of the mozzarella cheese followed by the crumbled goat cheese. Season the top of the pizza with sea salt.
Cook pizza according to directions. Once out of the oven drizzle with balsamic glaze. As much or as little as you want.