Wild mushroom/olive/sun-dried tomato pizza
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| 30 | mediums | Black olives; halved |
| 30 | Sun-dried tomato pieces | |
| 3 | ounces | Pk enoki mushrooms; remove stems |
| 2 | mediums | Red bell peppers; roasted |
| 1 | cup | Tomato or marinara sauce |
| ¼ | pounds | Provolone cheese; shredded |
| 6 | ounces | Mozzarella cheese; shredded |
| 2 | 16\" or 4 8\" pizza shells | |
Directions
Preheat oven to 550~. Spread ½ cup of tomato sauce on shell (or ¼ cup on 8" shells.) Place olive halves, sun-dried tomatoes, peppers and small clumps of mushrooms on pizza. Sprinkle provolone on the veggies, then distribute mozzarella over entire pizza. Bake for 8-10 minutes until the dough is browned and crisp and the cheese if golden and bubbly. (wrv)