Ingredients Jump to Instructions ↓

  1. 1 recipe Basic Pizza Dough

  2. 1/2 cup My Marinara Sauce

  3. 10 ounces mixed exotic mushrooms (shiitake, oyster, any wild mushrooms available), chopped

  4. 8 garlic cloves , roasted

  5. 3 ounces Gruyere cheese

  6. 3 ounces Parmesan cheese , grated

  7. 3 ounces Swiss cheese , grated


  9. 1 package yeast

  10. 1/2 teaspoon sugar

  11. 3/4 cup warm water

  12. 2 cups all-purpose flour

  13. Dash of salt

  14. 2 tablespoons olive oil


  16. 1 medium to large onion, diced

  17. 3 garlic cloves, minced

  18. 1 red bell pepper , diced

  19. 4 tablespoons olive oil

  20. 1 (4-ounce) can mushroom pieces, drained

  21. 1 (24-ounce) can whole tomatoes, chopped, juice reserved

  22. 1 pound fresh tomatoes, diced

  23. 1 (4-ounce) can ripe olives , diced

  24. 1 (6-ounce) can tomato paste

  25. 2 teaspoons sugar

  26. 1 teaspoon salt

  27. 1/2 teaspoon freshly ground black pepper

  28. 1/2 teaspoon dried oregano

  29. 1/2 teaspoon dried basil

  30. 2 bay leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Prepare pizza dough and roll it out to fit a 14-inch pan. Spread My Marinara over the dough. In a skillet, saute the mushrooms in the olive oil. Spread the mushrooms on top of the sauce and cover them with dollops of the roasted garlic. Sprinkle all over with the cheeses and bake until all of the cheese melts, about 15 minutes.

  2. Mix the yeast, sugar and water in a small bowl. Proof the yeast by letting it stand 5 to 10 minutes until bubbles form. Sift the flour and salt into a large mixing bowl. Add the oil and yeast mixture to the dry ingredients. With a wooden spoon, mix thoroughly until the dough is smooth. After the dough forms, continue kneading and working until all of the flour is incorporated and the texture is smooth. Let the dough rest in an oiled mixing bowl for 20 to 30 minutes. Punch down before rolling.

  3. Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste . Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving. Yield: 4 to 6 servings


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