Balsamic Mushroom and Goat Cheese Pizza.

Cool nights call for mushroom pizza. This one’s all about deep, savory flavor—golden, garlicky mushrooms, creamy goat cheese, and a tangy-sweet balsamic finish on a crisp, chewy crust.

It’s simple, cozy, and weeknight-friendly. Prep the toppings while the oven heats, then bake until the edges are deeply golden and the cheese just starts to blister.

Cheesy, mushroom heavy, fall inspired pizza!

YES.

And it’s kind of perfect because I am celebrating another milestone in my cookbook journey with a now complete manuscript, and recipes that I’m literally jumping out of my skin to share with you guys!! ?

So while it’s been a few weeks of major hustle and bustle, I’m totally ready to just chill on the couch tonight with this whole pizza pie. Chill time…with pizza, that’s pretty much all I want or need in life right now. Obviously.

Ok well, truth? I am feeling oddly excited and ready to keep going, going, going…yes, sometimes I truly annoy myself. But like I’ve been saying, it’s my favorite season and I am ready to cook, bake, photograph and eat all the delicious fall foods, then maybe do a little trick-or-treating with Asher and watch some Halloween movies.

Perfection.

Ingredients You’ll Need:

• Mushrooms – A mix adds depth (cremini + shiitake/oyster). Wipe, don’t rinse, to avoid sogginess; slice on the thicker side for meaty texture.

• Goat cheese – Fresh chèvre crumbles creamy; aged goat cheese = tangier + slightly drier.

• Balsamic – Reduction or thick glaze for that glossy, sweet-tangy finish; add after baking to keep shine.

• Aromatics – Garlic + thyme/rosemary for woodsy vibes; red pepper flakes if you like heat.

• Olive oil + butter – A little butter in the pan helps browning and flavor.

• Pizza dough – Homemade or quality store-bought; room-temp dough stretches easier.

• Optional – Mozzarella or fontina base for extra melt; baby arugula for a peppery finish; honey for a sweet contrast.

My original thinking behind this pizza was to make a potato and mushroom pizza, but then I made this gnocchi and was inspired by the buttery balsamic mushrooms and goat cheese. Then, just like that, this balsamic mushroom and goat cheese pizza was born. Thinly sliced delicata squash, balsamic garlic buttered mushrooms, fontina and truffled goat cheeses. Simple, but delish, the perfect pizza from now until spring. Oh, and this pizza can be ready in 30 about minutes…meaning we should probably be making this at least once a month.

The delicata squash is kind of the odd ball ingredient here, and if you’re not into it or your grocery store doesn’t carry it, you can either omit it completely OR swap in thinly sliced potato rounds. The key here is to slice the squash super thin, like super, super thin. Think paper style thin. I used a mandolin to do this, but a sharp knife can get the job done too.

The rest of the ingredients are kind of mandatory. The balsamic garlic buttered mushrooms are outta this world. I don’t think I need to explain the cheese, although I will say that while I love truffled goat cheese and I think it adds something special here, you can also use just regular old goat cheese. Either way, the pizza is going to be amazing. So good. 🙂

FAQ:

Can I use store-bought dough?
Yes—let it sit at room temp so it stretches easily. Lightly oil your hands and surface to prevent tearing and keep the rim puffier.

How do I keep mushrooms from turning soggy?
Cook in batches over medium-high heat and don’t salt until they’ve taken on color. You want the pan mostly dry and the edges golden and crisp.

Should the balsamic go on before or after baking?
After. It keeps that glossy finish and prevents any bitterness from over-caramelizing in the oven.

Not a goat cheese fan—what’s a good sub?
Ricotta for mild creaminess or fontina for melty comfort. Expect a softer, less tangy flavor profile than goat cheese.

Done and DONE.