Balsamic Mushroom and Goat Cheese Pizza

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.

OKok. So first things first…or I guess second, since we’re already well into this post…we need to chat about all things goat and goat cheese.

A lot of you left comments on my post last week…

Oh, which reminds me, so sorry for the delay in responses everyone, it’s been a little hectic over here. If you have yet to receive a response to a question, PLEASE, bug the heck out of me until I give it you, sorry!

Anyway, so a lot of you were wondering what I am doing with all the goat milk that we currently have on our hands these days. Well, the answer is goat cheese! In full disclosure, I did not make the goat cheese I put on this pizza because time just simply did not allow for that. But trust me, I do have plans to teach myself the art of goat cheese making. From what I’ve read online, it doesn’t seem THAT difficult, but if any of you have suggestions or tips let me know! Maybe I’ll make a new video of the process? yes? no?

So, it’s safe to say that with three of our goats producing milk, my mind is basically filled to the brim with new and exciting recipes featuring either goat milk or goat cheese. Meaning this pizza is just the start!

Balsamic Mushroom and Goat Cheese Pizza
My favorite pizza is mushroom pizza!! Your game plan for the night sounds pretty perfect too!

Ingredients

•     2 Naan slices whole
•     8oz cremini (baby bella) mushrooms, sliced thinly
•     2 oz goat cheese crumbles
•     1/2 TBS butter
•     1/2 yellow onion, thinly sliced
•     2 tsp dried thyme
•     1 and 1/2 TBS brown sugar
•     1/2 cup balsamic vinegar
•     salt and pepper
•     1 TBS olive oil

For the glaze

1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.
2. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Set aside.

For flatbreads

1. Preheat oven to 400 degrees F.
2. In a large skillet, add butter to skillet and melt over medium heat. Then add mushrooms and onions and saute over medium/high heat for 3 minutes, stirring occasionally. Add thyme, salt, and pepper, and saute for a few more minutes or until onions are translucent and mushrooms are cooked and soft. Turn off heat and set aside.
3. Brush the tops of the Naan with the olive oil so the top is coated. Then add half of the mushrooms/onions to the top of each bread, spreading evenly over the top. Sprinkle 1 oz goat cheese crumbles to each naan.
4. Place flatbreads on a parchment lined baking sheet, and place in oven for 6-8 minutes, or until cheese is softed. *You do not want to overcook so watch carefully for browning on the bread. Remove from oven.
5. Drizzle 1 TBS of balsamic glaze over each flatbread. Cut into halves or fourths and serve warm.

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