Wild Mushroom/olive/sun-dried Tomato Pizza
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pizza, Sun-dried | 1 | Servings | |
INGREDIENTS
| Waldine Van Geffen | ||
| VGHC42A | ||
| 30 | Black olives, halved | |
| 30 | Sun-dried tomato pieces | |
| 3 | oz | Pk enoki mushrooms, remove |
| stems | ||
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 985
Calories From Fat: 518
Total Fat: 59g
Cholesterol: 187.1mg
Sodium: 2194.5mg
Potassium: 2355.6mg
Carbohydrates: 40.6g
Fiber: 7.4g
Sugar: 25.1g
Protein: 78.7g