gourmizza


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Member since 2007

Serves 2-4 | Prep Time 10 | Cook Time 20

Ingredients

whole wheat pizza dough (store bought or homemade)
2 tbsp pesto
2 slices prosciutto
1 lrg portabella mushroom
2 tsp extra virgin olive oil
1/2 small pkg goat cheese crumbled into quarter or loonie *hee hee* sized pieces
1 sm jar artichokes drained and halved
handful of arugula
cornmeal for dusting


preheat oven to 425 (ensure rack in middle)



wipe mushroom clean with dish/paper towel


place on baking sheet


drizzle with 1 tsp of evoo


roast for 10-15 mins until dark brown


thinly slice into bite size pieces


place in small bowl and season with s&p to taste



divide (store bought) pizza dough into 4


you will only need half the dough to make 1 med sized pizza or two small personal sized pizzas (if only making that amount you can refridgerate or freeze remainder)


***divide the ingredients accordingly depending on size of pizzas



use cornmeal to dust on surface being used to roll out dough


roll dough into thin oval shape


place on baking sheet or pizza stone


spread pesto onto dough sparingly


add artichokes, mushrooms and goat cheese


bake on middle rack until golden brown 10-12 mins or until desired


tear prosciutto place on top


top with arugula


drizzle with remaining evoo



***for appetizers cut into long 1 - 1 1/2 inch pieces then half


Pairs Well With


Notes

crowd pleaser

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