Ingredients
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14
-
3
-
3
-
5
-
8
-
-
2
-
2
-
-
-
-
-
-
-
Directions
Mushroom and Garlic Pizza, From the April/May 2006 issue of Everyday with Rachael Ray magazine This is such a simple pizza I do think that the buttery flavor of the Pillsbury crust really compliments the combo of swiss, mushrooms, and garlic I don’t think that a standard pizza crust would blend as well with these topping, but that is just my opinion LOL, Made this for dinner tonight We used the Pillsbury crust as suggested I have to say we weren’t a fan of it I have a feeling this would have been a 5 star recipe otherwise I did add a little of an italian blend shredded cheese to the mozzarella to bring it up to 2 cups Someone had gotten into the mozzarella so I only had about 1 1/4 cups when I went to use it I also didn’t measure my mushrooms and think we probably had more than called for Our pizza was done a little early so you may want to keep a close eye on it during the last couple of minutes I am sure we will be making this again When we do, we’ll try it again using a different crust and will update our rating if necessary I am pretty sure it will be a 5 star recipe , Nice and simple, not too many flavors Added more garlic and black pepper to mushrooms
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Steps
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1
Done
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Preheat the Oven to 400f Spread the 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. |
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2
Done
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Meanwhile, Thinly Slice the Shitake and White Mushrooms. in a Large Skillet, Heat the Remaining Tablespoon of Olive Oil Over High Heat and Saut the Mushrooms Until Golden, 8 to 10 Minutes. Season to Taste With Salt. |
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3
Done
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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. |
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4
Done
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Cut Into Squares and Serve. |
