Rustic Tomato And Portabella Pizza Recipes

Steps:

• Preheat broiler.
• Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.
• While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.

Steps:

• Heat oven to 450ºF.
• Roll Perfect Parmesan Pizza Dough into 12x9-inch rectangle on lightly floured surface. Transfer to baking sheet sprayed with cooking spray. Fold edges 1/2-inch to form a crust.
• Spread dough with sauce; top with 1 cup cheese, tomatoes and olives.
• Bake 10 min. Top with remaining cheese; bake 8 to 10 min. or until cheese is melted and edge of crust is golden brown.

Steps:

• Preheat oven to 450F, or according to package directions.
• Brush crust with olive oil, top with garlic, and spread sauce all the way to the edges. I like to use a pasta sauce with flavors like basil or italian spices.
• Spread sliced mushrooms evenly over the crust, then top with tomato slices.
• Slice the goat cheese into 1/8-1/4 inch disks and distribute evenly.
• Sprinkle mozzarella cheese on top of it all.
• Bake on ungreased cookie sheet or pizza stone for 7-10 minutes, or according to package directions. Crust will be golden brown and cheese melted.