EASY TOMATO MUCHROOM PIZZA
From linebb956 16 years ago
- 15 minutes to make
- Serves 4
Use your favorite boxed or fresh pizza dough for this pizza. I have used homemade, the pre formed in a package, boxed .. all were good. But.. Homemade is the best.
Ingredients
- 1 medium yellow onion, diced shopping list
- 3 cloves garlic, finely chopped shopping list
- 1 green pepper, diced shopping list
- 1/4 lb. white mushrooms, thinly sliced shopping list
- 3 T. olive oil shopping list
- 3 T. finely chopped fresh basil shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. freshly ground black pepper shopping list
- 1 (12-inch) unbaked pizza crust shopping list
- 8 oz. ricotta cheese shopping list
- 1/2- 3/4 lb. provolone cheese, grated shopping list
- 2 ripe tomatoes, sliced 1/4-inch thick shopping list
- 1 (6 oz.) jar marinated artichoke hearts, drained. I like the canned better they taste fresher not preserved. Frozen is even better! shopping list
- 1/4 c. grated Asiago or parmesan cheese shopping list
How to make it
- In a skillet over medium heat, sauté onion, garlic, green pepper, and mushrooms in olive oil until vegetables are soft.
- Stir in basil, salt, and pepper.
- Drain WELL any liquid.
- On unbaked crust, spread ricotta cheese, then add grated Provolone, tomato slices, salted and pepper to taste, sautéed vegetable mixture, and artichoke hearts.
- Sprinkle with Asiago or Parmesan cheese.
- Bake in a 500-degree oven for about 15 minutes, or until pizza crust is light brown and cheese is bubbly.
- CUT AND ENJOY!
- If you use frozen artichokes, nuke for a minute or two, just to thaw and warm a little.. drain. You want no extra moisture on this pizza.
People Who Like This Dish 3
- karen1328 SOUTHEY, CA
- sparow64 Sweetwater, TN
- whatsername Enid, OK
- linebb956 La Feria, TX
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sparow64
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" It was excellent "