| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sun-dried, Pizza | 1 | Servings | |
INGREDIENTS
| -Waldine Van Geffen VGHC42A | ||
| 30 | md | Black olives; halved |
| 30 | Sun-dried tomato pieces | |
| 3 | oz | Pk enoki mushrooms; remove stems |
| 2 | md | Red bell peppers; roasted |
| 1 | c | Tomato or marinara sauce |
| 1/4 | lb | Provolone cheese; shredded |
| 6 | oz | Mozzarella cheese; shredded |
| 2 | 16" or 4 8" pizza shells |
INSTRUCTIONS
Preheat oven to 550~. Spread 1/2 cup of tomato sauce on shell (or 1/4 cup on 8" shells.) Place olive halves, sun-dried tomatoes, peppers and small clumps of mushrooms on pizza. Sprinkle provolone on the veggies, then distribute mozzarella over entire pizza. Bake for 8-10 minutes until the dough is browned and crisp and the cheese if golden and bubbly. (wrv)
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