The other day, we looked in the fridge and saw that we had some cremini mushrooms and baby arugula…for some reason, those two just screamed out “PIZZA” to us in that moment. Lacking the requisite cheese component (not proud), we went to the store to find something suitable. At first, we were thinking something salty like a Gruyere…but then, we saw the Goat Cheese staring at us, and we figured the combination of its earthiness and creaminess would be a perfect fit.
I’m honestly not sure when we decided to roll our pizza up into a stromboli type deal, but I’m glad we did, as it worked really well for these toppings-turned-fillings. I wish I had a better explanation to give you for the reasoning for the decision.
Time: 45 Minutes
- Pizza Dough. Use store bought, or Make Your Own!
- Portobello Mushrooms. We used 3.
- Baby Arugula
- 3-4 Ounces of Chèvre cheese.
- White Balsamic Glaze
- An Egg
- Preheat your oven to 425 degrees F.
- Slice your mushrooms, and sautee until they brown and soften.
- As your mushrooms cook:
- Slice your goat cheese.
- Roll your dough out into a rectangle on some parchment paper.
- Drizzle your white balsamic glaze over your dough.
- Arrange a layer of baby arugula across your dough.
- When your mushrooms are done, place them on top of you arugula. Then, arrange your goat cheese evenly.
- Carefully roll up your dough, and crimp the ends together.
- Beat an egg, and brush it atop your dough.
- Use a knife to cut score marks into the top of your dough so steam can escape during cooking.
- Transfer your parchment paper with your stromboli on it onto your pizza stone or a baking sheet.
- Bake for 30 minutes until your dough finishes cooking.
- Remove from the oven, transfer to a cutting board, and allow to cool for a minute or two.
- Slice, plate, devour, and enoy!