Toomay125: Mushroom & Pepperoncini Pizza w Calamata Olives

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Mushroom and Pepperoncini Pizza with Calamata Olives

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 6 Preparation Time :0:00

Categories : Main Dish Pizza

 

Amount Measure Ingredient -- Preparation Method

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1 pizza crust (12-inch crust)

1 pound mushrooms

1 tablespoon olive oil

1 small green bell pepper -- thinly sliced

1/2 cup red onion -- finely chopped

1/2 teaspoon dried rosemary

1 pinch dried thyme

1 pinch salt

1/3 cup olives (Calamata) -- slivered

1/2 cup pepperoncini peppers -- seeded and chopped

1 cup fontina cheese -- shredded

2 tablespoons Parmesan cheese -- finely grated

 

Prepare pizza crust from Pizza Dough recipe or use a commercial crust

for an Almost Instant pizza. Preheat the oven or outdoor grill to 450

degrees F. Wipe or brush the loose dirt off the mushrooms and thickly

slice them. Heat the olive oil in a skillet or saute pan. Add the

mushrooms, bell pepper, onion, rosemary, thyme, and salt. Stir and saute

about 10 minutes, until the mushrooms have released their liquid and it

has evaporated. Spread the sauteed mushrooms evenly over the pizza

crust. Distribute the olives and pepperoncini, then the Fontina, evenly

over the mushrooms. Finish by sprinkling on the Parmesan. Bake for 20

minutes. Serve immediately.

 

Recommended companion dishes: Mediterranean Salad and steamed artichokes.

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 228

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 127 Calories; 9g Fat (61%

calories from fat); 7g Protein; 6g Carbohydrate; 23mg Cholesterol; 208mg

Sodium

 

NOTES : Almost Instant!

 

This intriguing combination - herbed mushrooms, tart and spicy

Italian-style pickled peppers, and succulent calamata olives- makes a

tantalizing pizza topping.

 

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