1 lb. pizza dough, at room temperature
unbleached all-purpose flour for rolling
olive oil, for brushing
1 1/2 cups Pickled Mushrooms with Garlic and herbs (recipe below), drained
1 1/2 cups grated Gruyère
2 tbs. chopped fresh flat-leaf parsley
42G TOTAL FAT
16G SAT FAT
14G MONO FAT
2G POLY FAT
An unexpectedly delicious combination of nutty Gruyere and tangy pickled mushrooms makes this simple pizza a knockout. Served with a green salad, it makes a quick vegetarian dinner for two.
1. Position a rack in the lowest part of the oven and heat the oven to 500°F.
2. Divide the pizza dough into two balls. On a lightly floured surface, roll one of the balls out to a 10-inch circle. Put the dough on a pizza pan or baking sheet and brush with olive oil. Bake until the dough is just beginning to color, 8 to 10 minutes.
3. Meanwhile, chop the mushrooms into bite-size pieces. Remove the pizza from the oven and sprinkle half of the Gruyere, mushrooms, and parsley over the pizza, leaving a 1/2 -inch border. Continue to bake until the edges of the pizza are brown and the cheese is thoroughly melted, 5 to 7 minutes.
4. Repeat with the other half of the dough and toppings.