| 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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