Wild Mushroom/Olive/Sun-Dried Tomato Pizza
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | medium |
black olives
halved |
*
|
| 3 | each |
sundried tomatoes
|
*
|
| 3 | ounces |
mushrooms
remove stems |
|
| 2 | medium |
sweet red bell peppers
roasted |
|
| 1 | cup |
tomato sauce
|
|
| ¼ | pound |
provolone cheese
|
|
| 6 | ounces |
mozzarella cheese
|
|
| 2 | each |
pizza shell
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | medium |
black olives
halved |
*
|
| 3 | each |
sundried tomatoes
|
*
|
| 86.7 | ml/g |
mushrooms
remove stems |
|
| 2 | medium |
sweet red bell peppers
roasted |
|
| 237 | ml |
tomato sauce
|
|
| 113.4 | g |
provolone cheese
|
|
| 173.4 | ml/g |
mozzarella cheese
|
|
| 2 | each |
pizza shell
|
*
|
Directions
Preheat oven to 550~.
Spread ½ cup of tomato sauce on shell (or ¼ cup on 8" shells. ) Place olive halves, sun-dried tomatoes, peppers and small clumps of mushrooms on pizza.
Sprinkle provolone on the veggies, then distribute mozzarella over entire pizza.
Bake for 8 to 10 minutes until the dough is browned and crisp and the cheese if golden and bubbly.
