gourmizza
Why I Love This Recipe
crowd pleaser
Ingredients You'll Need
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
Directions
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
