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Fresh Tomato and Mushroom Pizza
Ingredients:

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

Instruction:

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