By | 22 September 2020

Ingredients

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

Nutrition

1,040 CALORIES 
46G PROTEIN 
115G CARB 
 42G TOTAL FAT  
16G SAT FAT  
  14G MONO FAT  
 2G POLY FAT 
90MG CHOL  
1,850MG SODIUM  
5G FIBER

DIRECTIONS

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. 

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