Pinsa with mushrooms and goat cheese
With a light, crispy crust, soft lemon cream, creamy goat cheese, and savory mushrooms, this vegetarian pinsa is a flavor bomb. The pickled red onion provides a refreshing contrast, while the pizza seasoning adds a rich, aromatic depth. And all in just 20 minutes!
Preparation
Preheat the oven to 250°C (480°F). Peel and thinly slice the red onion. Bring the water, vinegar, sugar, and red onion to a boil in a saucepan. Turn off the heat when it boils and let the onion rings cool in the liquid.
Meanwhile, slice the mushrooms and tear the remaining mushrooms into smaller pieces. Coarsely chop the hazelnuts.
Heat a frying pan without oil or butter and cook the mushrooms until they release their moisture and begin to brown slightly. Add ¼ of the Verstegen World Spice Meal - Pizza.
Meanwhile, grate the yellow zest of the lemon (don't grate the white part, as it's bitter). Squeeze the juice from half the lemon. Blend the lemon zest, lemon juice, crème fraîche, and remaining Verstegen WSM Pizza ingredients until smooth.
Spread the pinsa with the smooth cream. Sprinkle the mushroom mixture over the top. Crumble the goat cheese over the mushroom mixture and garnish with the hazelnuts. Place the pinsa on a baking sheet lined with parchment paper and bake for 5 minutes, or until the goat cheese is slightly melted and browned.
Remove the pinsas from the oven and garnish with the garden cress and pickled red onion. Serve immediately.
Variatietip
Gebruik in plaats van paddenstoelen rode bieten. Net zo lekker, net even wat anders!
Ingredients
- 1 rode ui
- 100 ml water
- 100 ml azijn
- 1 el suiker
- 800 g paddenstoelenmix
- 30 g hazelnoten
- 1 citroen
- 2 el Verstegen World Spice Meal - Pizza
- 200 g crème fraîche
- 4 pinsa broden
- 125 g geitenkaas schijfjes
- 1 bakje tuinkers
