gourmizza
INGREDIENTS
- Cooking Time: 20
- Servings: 2-4
- Preparation Time: 10
- 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
