Mushroom & Goat Cheese Pizza




  • 2 tbsp. vegetable oil

  • 20 oz. red onion

  • 1 ½ tbsp. garlic

  • 1 can Campbell’s Classic Cream of Mushroom

  • 1 ½ cups Parmesan cheese

  • 1 ½ tbsp. fresh thyme leaves

  • 12 ea. flatbread

  • 6 oz. crimini mushroom

  • 20 oz. goat cheese

  • 1 tbsp. cracked black pepper

  • 1 cup chives

  • ½ cups fresh thyme leaves




  1. Heat oil in a sauté pan over medium-high heat; add onions and garlic and sauté 6-8 minutes or until golden brown. Cool to room temperature. Hold.

  2. In a large bowl combine soup, onion-garlic mixture, cheese and thyme and mix well. Cover and refrigerate until ready to use.

  3. To Prepare: For each pizza, lay out flatbread on clean, flat surface. Spread each flatbread with 1/2 cup soup-onion mixture. Top each pizza with sautéed mushrooms, 1-1/2 oz. goat cheese and cracked black pepper.

  4. To Serve: Bake pizzas in a pre-heated 425ºF conventional or 375°F convection oven 8-12 minutes or until golden brown and bubbly. Quarter pizzas and serve with green salad.

  5. For Garnish: Top with fresh chives and fresh thyme leaves.