Portobello Mushroom, Artichoke Hearts and Goat Cheese Pizza

So I finally have my kitchen back!  Last night I didn't have the bf and/or his kids to cook for, so I made something quick, delicious AND nutritious!  I found the recipe on the Allrecipes.com last fall and I finally got around to making it.

I changed the recipe up a little bit since I don't like red and yellow peppers, but you can add them or anything else you think might be good for that matter.  This is a GREAT versatile recipe for kids and adults.  I added spicy Italian turkey sausage and pineapple b/c I had the pineapple already and I wanted some meaty goodness too.

The recipe calls for using the store-bought refrigerated pizza dough, but I remembered that the Publix bakery makes their own take-home pizza dough and so I figured that was a good compromise between homemade dough and canned dough.  (I suck at making dough, plus this was supposed to be an easy meal.)

Okie dokie - Go ahead and preheat the oven to 350° and then roll out your pizza dough big enough to fit a large circular baking sheet.

 

And then drizzle the dough with olive oil and scatter two cloves of minced garlic on top of the that.

 

After taking care of the dough, I removed the turkey sausage from its casings and put it into a hot pan with a light coating of olive oil on medium-high heat.  Brown the sausage and then drain on a big ole pile of paper towels.  (I have a picture of this, but its kinda gross looking so I won't be posting it!)

 

Once the meat is drained and patted "dry" with the paper towels, we're ready to start loading up the crust with goodies!  Slice portobello mushroom caps to a medium thickness and arrange on the pizza first.  On top of that add marinated (and drained) artichoke hearts, pineapple chunks, and the turkey sausage.  This is where you can shine as a cook!  Add anything to the pizza that you think you or your family might like.  You can use tofurkey crumbles instead of meat or actual tofu.  Feel free to add things like broccoli, peppers, sun-dried tomatoes, shrimp, etc... Next, I topped it off with 4 oz. of goat cheese, crushed red pepper and a good drizzle of balsamic vinegar. (The balsamic vinegar kind of caramelizes in the oven and ends up smelling and tasting like honey!  It's awesome!)

 

Now stick that bad boy in the oven for 20 - 30 minutes or until the crust turns a lovely golden color.

 

Viola!  Portobello, Artichoke, Pineapple, Sausage and Goat Cheese Pizza! I wish ya'll could have smelled the kitchen while it was baking because it was incredible!

 

I removed the pizza from baking sheet and onto a piece of parchment paper so I could easily cut it with my pizza wheel and not mess up my new pizza baking sheet.   Just slice 'er up and serve!  ENJOY!!

  

 Portobello Mushroom, Artichoke Hearts and Goat Cheese Pizza

Ingredients:
1 - 10 oz. can refrigerated pizza crust dough (or homemade)
1 tablespoon olive oil


2 cloves garlic, minced


2 Portobello mushroom caps, medium-thin slices


1 - 6.5 oz jar marinated artichoke hearts, drained

1/2 lb. of spicy Italian turkey sausage

1 small can of pineapple chunks (or you can use the pineapple rings, if you like)


4 oz. goat cheese, crumbled


3 tablespoons balsamic vinegar 

2 teaspoons of crushed red pepper

Directions: 

Preheat the oven to 350°F (175°C). Grease a baking sheet, or round pizza pan.

Spread pizza dough out evenly on the prepared pan. Drizzle with olive oil. Sprinkle the garlic over the crust. Arrange mushrooms and artichoke hearts then add any additional toppings, and crushed red pepper.  

Finally dot with pieces of goat cheese and drizzle balsamic vinegar over the top.

Bake for 20 - 30 minutes until the edges are golden brown.