INGREDIENTS
Pizza dough
Sauce
A handful of mushrooms – sliced
Garlic cloves
Fresh sage
Butter or olive oil
S&P
Mozzarella cheese
DIRECTIONS
- Get your oven all the way to 450-500 degrees. Full temp is important.
- Melt 1-2 TBS butter or olive oil over medium-high heat & fry the sage for about a minute. Do not burn it. It should still look green & even still seems soft. Remove the sage leaves with tongs or a slotted spoon & drain them on paper towels. Raise the heat to high & fry the mushrooms and garlic in the sage-infused butter/oil. Cook them until they are to your liking. Set aside.
- Roll out the dough to your preferred thickness. Put it on some kind of cooking sheet. I use a really cheap, old, round pizza pan topped with parchment paper but I could just treat it with cooking spray. I have come to really love parchment paper, though, because nothing seems to stick to it & it because it looks pretty when it comes out of the oven.
- I pre-cooked my crust after brushing it with olive oil (as you can see in the images) but I don’t really recommend that unless you are topping your pizza as lightly as you would a flatbread. Just top it raw.
- Add some sauce, mushrooms, sage & cheese. I left my sage whole but can crumble yours, if you prefer.
- Bake 8-12 minutes or until it is cooked to your liking.
- Slice it up. Eat it. Make another.
Source : Delightful Delicious Delovely
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