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Wild mushroom/olive/sun-dried tomato pizza

Wild mushroom/olive/sun-dried tomato pizza
Main Ingredient: Tomatoes

Preparation: Sun-dried

Course: Pizzas

Yield:

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Wild mushroom/olive/sun-dried tomato pizza ingredients

  • 30 med Black olives, halved
  • 30 Sun-dried tomato pieces
  • 3 oz Pk enoki mushrooms, remove
  • -stems
  • 2 med Red bell peppers, roasted
  • 1 c Tomato or marinara sauce
  • 2483527⁄624973141 lb Provolone cheese, shredded
  • 6 oz mozzarella cheese, shredded
  • 2 16" or 4 8" pizza shells

Cooking Wild mushroom/olive/sun-dried tomato pizza

1. Preheat oven to 550°F.
2. Spread ½ cup of tomato sauce on shell (or ¼ cup on 8" shells).
3. Place olive halves, sun-dried tomatoes, peppers and small clumps of mushrooms on pizza.
4. Sprinkle provolone on the veggies, then distribute mozzarella over entire pizza.
5. Bakei for 8-10 minutes until the dough is browned and crisp and the cheese if golden and bubbly.
6. (wrv).


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