Mushroom and Garlic Pizza

ms_bold's Note:

From the April/May 2006 issue of Everyday with Rachael Ray magazine. This is such a simple pizza. I do think that the buttery flavor of the Pillsbury crust really compliments the combo of swiss, mushrooms, and garlic. I don't think that a standard pizza crust would blend as well with these topping, but that is just my opinion. LOL

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 14 ounces refrigerated prepared pizza crust (I used Pillsbury)
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves , finely chopped
• 5 ounces shiitake mushrooms , stems discarded
• 8 ounces white mushrooms
• salt
• 2 cups swiss cheese , shredded
• 2 cups mozzarella cheese , shredded

Directions:

1. Preheat the oven to 400°F Spread the pizza dough out to cover a large baking sheet, then brush with 2 tablespoons of the olive oil and sprinkle with the garlic. Bake for 8 minutes.
2. Meanwhile, thinly slice the shitake and white mushrooms. In a large skillet, heat the remaining tablespoon of olive oil over high heat and sauté the mushrooms until golden, 8 to 10 minutes. Season to taste with salt.
3. Sprinkle the baked dough with the Swiss cheese, then the mushrooms and the mozzarella. Sprinkle a little more salt over the topping and return the pizza to the oven. Bake until the cheese is golden and bubbly, about 15 minutes.
4. Cut into squares and serve.

Reviews

[rosslare]

Nice and simple, not too many flavors. Added more garlic and black pepper to mushrooms.

[nemokitty]

This turned out delicious! I used only white mushroom and added some onions. Wonderful!

[Chef #596566]

This was very good. I rolled my store bought dough very thin, so it came out crackery crisp. I sort of miss the pizza sauce, but not much. The mushrooms produce a very strong mushroomy flavor. I used baby swiss for its creaminess, but next time may use a stronger swiss. Delicious!