26
Main Dishes
Olive and Mushroom Pizza
A winning combination, the slicing function of a food processor makes preparing
this pizza a breeze.
Yield: one 12-inch pizza (4 servings)
INGREDIENTS
1 recipe Pizza Dough (page 37)
Cornmeal, for dusting
2 tablespoons olive oil
1 garlic clove, peeled
¹⁄
3
cup pizza sauce (purchased, or see
Cuisinart.com for a recipe)
½ cup pitted Kalamata olives
½ cup white or cremini mushrooms,
scrubbed
2 ounces mozzarella, well chilled
(medium shred)
Pinch crushed red pepper
Pinch flake sea salt
Fresh basil leaves, torn, for finishing
INSTRUCTIONS
1. Preheat oven with the rack in the middle of the oven. If you have a pizza stone or steel,
put on the rack and allow to preheat for 30 minutes while preparing the pizza.
2. Stretch pizza dough to a 12-inch round and put on a cornmeal-dusted baking sheet.
Cover with plastic wrap and allow to rest while preparing the toppings.
3. Insert the chopping blade into the work bowl. Put the olive oil and garlic into the work
bowl and process on High to chop the garlic. Remove the garlic/oil mixture and brush onto
the pizza crust.
4. Spread the sauce onto the pizza crust, leaving a half-inch border around the edge.
5. Remove the chopping blade and replace with the medium slicing disk. Slice the olives and
mushrooms. Scatter over the sauce. Flip the slicing disc to the medium shredding disc and
shred the mozzarella. Evenly sprinkle over the sliced mushrooms and olives.
6. Put into the hot oven, on top of the baking stone/steel if using, and bake until the cheese is
bubbly, about 12 minutes.
7. Top with a pinch of the crushed red pepper and flake sea salt, and then finish with the
torn basil.
8. Allow to cool for a few minutes prior to slicing and serving.
Nutritional information per serving:
Calories 318 (46% from fat) • carb. 35g • pro. 8g • fat 16g • sat. fat 3g • chol. 10mg • sod. 134mg
calc. 102mg • fiber 2g
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