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Monday, September 20, 2010

easy and yummy pizza


pizza dough, olive oil and garlic...the beginning of a great pizza
 Mushroom and Garlic Pizza I remember when I first had this pizza!  Some things you never forget.  This recipe came from a very good cook who use to be an aide at our elementary school.  While she never brought this delicious pizza to work, she did share this at an after-school gathering.  It was love at first bite!  I instantly asked her for the recipe and have made it for my family and friends several times since.  Thanks Ann! 


prefer sliced Swiss...adds to the texture


both types of mushrooms are not always necessary...
when i don't have fresh...canned works fine

take another look...this is my favorite part

sprinkle the mozzarella

just out of the oven

just one...I don't think so

Mushroom and Garlic Pizza
4 SERVINGS
PREP TIME: 10 min.
COOK TIME:  30 min.
_________________________________
One 14 ounce can Pillsbury Pizza Crust
3 tablespoons extra-virgin olive oil
3 garlic cloves, finely chopped
5 ounces shiitake mushrooms
8 ounces white mushrooms
salt
One 8-ounce bag shredded Swiss cheese (2 cups)
One 8-ounce bag shredded mozzarella cheese (2 cups)

1.  Preheat oven to 400.  Spread pizza dough out to cover a large baking sheet, then brush with 2 tablespoons of the olive oil and sprinkle with the garlic.  Bake for 8 minutes.
2.  Meanwhile, thinly slice the shiitake and white mushrooms.  In a large nonstick skillet, heat the remaining tablespoon of olive oil over high heat and saute the mushrooms until golden, 8 to 10 minutes.  Season to taste with salt.
3.  Sprinkle the baked dough with the Swiss cheese, then the mushrooms and the mozzarella.  Sprinkle a little more salt over the topping and return the pizza to the oven.  Bake until the cheese is golden and bubbly, about 15 minutes.  Cut into squares and serve.

Other Tips:  Best made using a pizza stone...watch carefully in the oven as the cheese topping browns quickly...best if not too brown

From the kitchen of.... Ann Hall


posted by Missouri Farm Chick @ 10:32 PM   1 Comments

1 Comments:

At September 27, 2010 at 7:59 AM , Anonymous R. Grime said...

Jackie, when making this recipe is the Pizza stone necessary or just better? Could I use a regular pizza pan? Looks awesome!!

 

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