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White Mushroom Pita Pizza

February 16, 2017 By Jess 14 Comments

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White Mushroom Pita Pizza
White Mushroom Pita Pizza
White Mushroom Pita Pizza | cookinginmygenes.com

Who is ready for some seriously delicious & easy pizza recipes!? Enter the White Mushroom Pita Pizza.

White Mushroom Pita Pizza | cookinginmygenes.com

As a kid and into my university years I ate pita pizza’s ALL THE TIME.  I’m serious when I say I ate pita pizza’s once a week and sometimes even twice!

The great thing about these pizza’s is you can customize them with your favourite type of pita, sauces and toppings, making each one truly your favourite.

So, I’m starting a three-part pizza series with this White Mushroom Pita Pizza recipe that uses two cheeses, mushrooms, a whole-wheat pita and oregano. It is honestly a home run!

Total Time: 20 minutes
Kitchen Equipment: baking sheet
Servings: 2

Ingredients:

2 whole wheat pitas
2 tbsp goat cheese
1 tbsp olive oil
1-2 white mushrooms, sliced
2/3 cup mozzarella cheese, shredded
pepper
oregano

Instructions:

Pre-heat the oven to 425F and lay both pitas on your baking sheet.

In a small bowl, mix together the goat cheese and olive oil.  Then, spread half of the the goat cheese mixture on each pita.

Next, sprinkle each pita with oregano and a couple turns of pepper.  Then top with mushrooms and cheese.

White Mushroom Pita Pizza | cookinginmygenes.com

Place the pita pizzas in the oven and bake for 8 minutes, until cheese is bubbly and golden.

To make these for a crowd, simply double or triple the recipe!

White Mushroom Pita Pizza | cookinginmygenes.com

These pizza’s are perfect for a quick weeknight dinner or even lunch.

I hope you enjoy these White Mushroom Pita Pizza’s and stay tuned for part two of my pizza series where I’m making Prosciutto Pesto Pita Pizza’s!

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Until the next cooking adventure,
Jess

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Filed Under: Dinner, Recipe Tagged With: easy pizza, mushroom pizza, mushrooms, pita pizza, pita pizza recipe, pizza, whole wheat pita pizza

Previous Post: « Easy DIY Valentine’s Day Chocolates
Next Post: Prosciutto Pesto Pita Pizza »

Reader Interactions

Comments

  1. Priyadarshini Rajendran

    March 16, 2017 at 11:36 am

    I have always been afraid of the complexity of making pizza. Your recipe looks quick and simple, would try it soon!

    Reply
    • Jess

      March 19, 2017 at 2:25 pm

      Great to hear! That’s why I love making pizza’s with pita’s – makes the crust part easy so all you have to do is top your pizza with your favourite ingredients! Hope you enjoy the recipe 🙂

      Reply
  2. Nikita Hall

    March 13, 2017 at 8:57 pm

    Oh HELLO! This looks amaze. Only think I would add is a drizzle of white truffle oil over the mushies before popping it in the oven.
    http://www.vonkita.com

    Reply
    • Jess

      March 14, 2017 at 9:42 am

      Thanks Nikita! LOVE the idea of drizzling white truffle oil – I’m definitely going to try that next time I make this pizza 🙂

      Reply
  3. Lauren

    March 13, 2017 at 8:06 pm

    This is brilliant! We will be doing this in our house! Yum!

    Reply
    • Jess

      March 14, 2017 at 9:43 am

      Awesome to hear Lauren! I hope you and your family enjoy the recipe 🙂

      Reply
  4. Luciana @ Lilt Blog

    March 6, 2017 at 3:53 am

    Yum!!!!! I love a good pizza! This recipe will definitely be making the rounds at my place!

    Reply
    • Jess

      March 8, 2017 at 7:34 am

      Wonderful to hear Luciana! I hope you enjoy it (the mushroom one is my fav too!)

      Reply
  5. KA

    February 21, 2017 at 2:23 pm

    This looks SO good! I’m a pizza lover and I’m always looking for a way to spice it up without ruining my kitchen. I actually love this isn’t a tomato based pizza because those can be a bore to me at times.

    Reply
    • Jess

      February 21, 2017 at 5:10 pm

      I’m so glad to hear you love the look of this pizza! I too am always looking for ways to make some of my favs (pizza) easy and delicious so I hope you enjoy this take on pita pizza! Stay tuned for two more pita pizza recipes!

      Reply
  6. Deb

    February 18, 2017 at 4:30 pm

    Great idea! Home made is always better

    Reply
    • Jess

      February 18, 2017 at 5:25 pm

      Thanks Deb! Yes I love homemade pizza’s too, definitely inspired me to create this recipe!

      Reply
  7. Kat Elizabeth

    February 18, 2017 at 2:43 pm

    This looks delicious! I’m in Italy at the moment, stuffing my face with authentic pizza, which I’ll miss when I go home …but need to say good-bye to so I can achieve some health goals — and this looks like the perfect compromise!

    Reply
    • Jess

      February 18, 2017 at 5:26 pm

      Oh Italy, sounds amazing! I’m glad this might be a helpful recipe for you when you get home – enjoy the amazing Italian food though while you’re there!

      Reply

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INSTA-GRATIFICATION

This DARK CHOCOLATE CAKE is made for sharing with This DARK CHOCOLATE CAKE is made for sharing with the ones you ❤️❤️❤️

It’s made in just one bowl; it’s rich in chocolate flavour but not too sweet. 

This recipe was originally made for its perfect pairing, @hellosomedaywine Syrah 🍷

Here’s the recipe friends!

INGREDIENTS:
For the cake: 
125g 70-75% dark chocolate 
½ cup unsalted butter
1 ¼ cup granulated sugar
¼ cup neutral oil like avocado or canola oil
2 eggs
1 tsp vanilla extract
1 cup full fat Greek yogurt
3 tbsp cocoa powder
1 tsp baking powder
1 cup all purpose flour
½ tsp salt

For the frosting:
2 tbsp hot water
1 tbsp butter
3 tbsp cocoa powder
1 cup icing sugar
pinch of salt 

INSTRUCTIONS:
1. Preheat the oven to 350F. Butter or spray a 9-10 inch cake pan & line with parchment paper *important so cake can be removed easily*.
2. In a small bowl whisk together cocoa powder, baking powder, flour & salt; set aside.
Put butter & dark chocolate in a small pot. Heat over medium low heat, stirring until smooth.
3. Transfer the melted chocolate mixture into a large mixing bowl; let cool for 5 minutes. Whisk in oil, sugar, vanilla extract & greek yogurt until combined.
4. Add eggs & mix well.
5. Add dry ingredients into the bowl & whisk until smooth. 
6. Pour it into the prepared cake pan & bake 40-50 minutes or until a toothpick inserted to the center comes out clean. 
7. Allow the cake to cool in the pan fully before removing from the pan to a cooling rack.
8. When the cake is completely cool, make the frosting and ice just the top of the cake using a swirling pattern.
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#dessertrecipe #darkchocolatecake #chocolatedessert #onebowlcake #onebowlbaking #thebakefeed #valentinesdayrecipes #valentinesdaydessert #cookinginmygenes #yycfoodblogger #damnthatsdelish #chocolatecakerecipe #recipevideos #feedfeedchocolate
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Cheesy and packed with flavour, it’s made simply in one pan. Here’s how to make it friends!

INGREDIENTS:
1x 250g cream cheese, softened
¼ cup greek yogurt
Spice blend: ¾ tsp garlic powder, ¾ tsp dried thyme, 1 tsp oregano, ¼ tsp salt, ¼ tsp chili flakes
1 cup marinara / tomato sauce
1 cup shredded mozzarella cheese
¼ cup shredded parmesan cheese
Toppings: 1/3 cup chopped baby tomatoes, ½ tsp oregano
Garnish: fresh basil, minced
For serving: crostini or crackers

INSTRUCTIONS:
1. Preheat the oven to 400F.
2. In a 9 inch pie plate (or similar sized cast iron skillet, square or rectangular baking dish) combine softened cream cheese, greek yogurt and spice blend. Spread on the bottom of the dish.
3. Spread the 1 cup of marinara / tomato sauce on top of the cream cheese mixture.
4. Sprinkle over all of the shredded mozzarella cheese and shredded parmesan cheese.
5. Sprinkle over the fresh chopped tomatoes (or other desired toppings) and ½ tsp dried oregano.
6. Bake uncovered for 20-25 minutes or until the cheese is bubbly and starting to brown. If needed, you can broil on low for 1-3 minutes at the end of the cooking time to achieve desired bubbly cheese topping.
7. Garnish with fresh chopped basil and serve warm!

https://www.cookinginmygenes.com/baked-pizza-dip/
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INGREDIENTS:
80-90g / 3-4oz dry noodles
1/4 cup peanut butter
1 tbsp soy sauce or tamari
1 tbsp chili garlic sauce 
1 garlic clove, grated
Juice from a quarter of a lime
2 tbsp - 1/4 cup pasta water 
Optional add-ins: chicken, peas, broccoli or shredded carrots

INSTRUCTIONS:
1. Cook pasta according to package directions and reserve 1/4 cup pasta water.
2. Whisk together peanut butter, soy sauce, chili sauce, grated garlic, lime juice and 2 tbsp pasta water. Stir until sauce is fully combined and add another 2 tbsp pasta water to loosen further if needed. 
3. Stir in noodles and other add-ins. Enjoy!
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Recipe is on the blog friends! Linked in bio above 

https://www.cookinginmygenes.com/winter-spiced-old-fashioned-cocktail/
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It’s creamy, packed with flavour and easy to make!

Here’s the recipe friends:

Total Time: 20 minutes
Equipment: large pot
Servings: 2-3

INGREDIENTS:
200-250g dry rigatoni (or other pasta shape)
1x (5.2 ounce/150g) package Boursin Fine Herbs & Garlic cheese
Zest from 1 lemon plus more for garnish
1 tbsp lemon juice
¼ tsp chili flakes
¼ tsp ground pepper
1 cup frozen peas
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Garnish with lemon zest, chili flakes, parmesan cheese

INSTRUCTIONS:
1. Bring a large pot of salted water to a boil. Once boiling, add pasta and cook according to package directions. Reserve 1 cup pasta water and then drain the pasta.
2. Add the drained pasta back to the pot and set over low heat on the oven.
3. Immediately add in the Boursin cheese, lemon zest, lemon juice, chili flakes, ground pepper, frozen peas and shredded parmesan cheese. 
4. Start stirring together and gradually add in ¼ cup pasta water; keep stirring to create a creamy sauce that clings to the noodles.
5. Taste and adjust seasoning with salt and pepper. Make sure the peas are warmed through - if not keep on low heat and stir occasionally until they are.
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All you need is:
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*frozen pineapple 
*maple syrup
*lime
*ice
*rum (if desired)

Get the recipe on the blog! Linked in bio above. 

https://www.cookinginmygenes.com/tropical-rum-slushie/
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Here it is:

INGREDIENTS:
1 lb store bought gnocchi
3 tbsp butter, divided
1 bunch asparagus, trimmed ends and cut into 1 inch pieces
1/2 lemon
2 tbsp pesto sauce
1/2 cup shredded parmesan cheese
kosher salt and ground pepper
Extra garnish: red pepper flakes

INSTRUCTIONS
1. If required by the instructions on the gnocchi you’ve purchased, boil and drain the gnocchi then set aside.
2. Heat a large frying pan over medium-high heat, add 2 tbsp butter. Add the gnocchi and sauté 5-8 minutes, until starting to turn golden brown.
3. Add in asparagus pieces, 1 tbsp butter, juice from half a lemon and a big pinch of both salt and ground pepper. Cook, stirring often, until the asparagus is fork tender and still has a bit of a bite, about 3-5 minutes.
4. Turn off the heat and stir in 2 tbsp pesto plus half of the parmesan cheese. Taste and adjust seasoning with more pesto, salt and pepper and red pepper flakes if you choose. Use the rest of the parmesan cheese as garnish. Serve immediately. 

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Here’s how to make it:
150-200g softened goat cheese (or cream cheese or even hummus!)
1/3 cup chopped cucumbers
1/3 cup chopped sundried tomatoes 
1/4 cup chopped walnuts
2-4 tbsp pesto 
Toppings: drizzle olive oil, chili flakes, fresh basil

Spread softened goat cheese on a plate. Swirl pesto into the goat cheese. Sprinkle over the cucumbers, sundried tomatoes and walnuts. Drizzle with olive oil and a pinch chili flakes. Top with fresh basil. (Other delicious add-ons could be olives, capers, balsamic glaze drizzle). 

https://www.cookinginmygenes.com/goat-cheese-pesto-appetizer/
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