≡   Categories
Fresh Tomato and Mushroom Pizza

1 loaf frozen Rhodes or Bridgeford bread dough, thawed
1 lb (.5 kg). ripe tomatoes, cored and sliced
1/2 lb (.2 kg). of white button mushrooms, thickly sliced
1 tbsp (15 ml) extra virgin olive oil
3 cloves garlic, minced
1 cup (225 ml) or more shredded monterey jack cheese or part-skim mozzarella cheese
1/4 cup (60 ml) grated parmesan cheese
cracked black pepper
10 fresh basil leaves, or to taste


Preheat oven to 450 degrees (225 C.) to 500 degrees (250 C.) (A hot oven is necessary for a good pizza, do not go over 500 degrees (250 C.), but try to get close if you can). Divide thawed and risen dough into 2 or 4 equal amounts. On a lightly floured surface, roll out or hand press bread dough into pizza shapes. Place the pizza dough shapes on a large heavy cookie sheet that is lined with tin foil. Brush olive oil on the tin foil and sprinkle a small handful of corn meal prior to setting dough down on it. Pierce the surface of the dough with a fork a few times. Slice the tomatoes and place between double layers of paper towels; press gently to remove juice. Combine the oil and garlic in small bowl. Brush oil mixture over entire surface of prepared crust. Sprinkle with cheese leaving about an 1-inch border, and then bake for 3 to 4 minutes or until crust is light golden and cheese is melted. Arrange tomato slices and mushroom slices over cheese. Sprinkle with Parmesan cheese and cracked pepper (At this point, I often add a drizzle of extra virgin olive oil and sometimes some garlic). Bake 4 to 6 minutes or until crust is dark golden. Cut into wedges. Top with whole or slivered basil leaves.

Source: online-cookbook.com