Sometimes simplicity is the best policy.Gruyere and Mushroom Pizza
1 lb pizza dough, thawed
¾ cup Gruyere cheese, shredded
¼ cup Parmesan cheese, shredded
10-12 button mushrooms, sliced
1 clove garlic, minced
1 tbsp olive oil
salt and pepper to taste
Allow the pizza dough to almost reach room temperature. This will allow you to roll out a large thin crust.
Preheat oven to 500 degrees F.
Roll the pizza dough into a long rectangle, about the size of legal paper (about 9”x 14”).
Place the dough on your baking sheet and lightly prick the crust with a fork.
Bake for about 6-8 minutes, or until the dough begins to get slightly golden.
Remove from the oven and poke out any air bubbles and flatten the pizza.
Spread the mushroom slices over the pizza.
Sprinkle garlic over the mushrooms.
Top with cheese and a sprinkle of pepper and kosher salt.
Drizzle olive oil over the top.
Bake another 6-8 minutes, or until the cheese begins to bubble and brown lightly.
Serves 4.
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4 comments:
A couple questions: What kind of crust do you use? Also, no sauce? That is my favorite part!
I've recently become a fan of gruyere. I'll have to try something similar.
I know! I love sauce too, but you really don't miss it in this pizza.
I use pizza dough that I bought from Sam's Club (I got 20 dough balls for $19 or so.) But I know that you can get pizza dough from Publix, too.
I use the pillsbury dough mix, normally. Is the frozen better?
The reason I like frozen dough balls that I get from Sam's is that they have the yeasty flavor that I love in pizza dough; yeah, Pillsbury works too, but you might just try Publix pizza dough just once and see if you like it better.
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