Recipes from the Grapevine Cottage

Recipes --> Main Courses --> Fresh Tomato and Pepperoni Pizza

Fresh Tomato and Pepperoni Pizza

We used to make our own dough, wait for it to rise and it took forever. Now we use the Boboli brand thin crust and make great fresh pizza in about 1/3 the time.

1 large Boboli thin pizza crust
Pepperoni rounds, enough to cover the pizza nicely - (We usually cut down on our Tagamet consumption by degreasing the pepperoni. Rinse in a bowl with very hot running water and pat them dry with a paper towel.)
5 garlic cloves minced
8 ounces of sliced fresh white mushrooms
5 or 6 fresh Italian (plum) tomatoes - sliced into 1/4-inch slices
olive oil
dry Italian seasoning
grated mozzarella cheese, enough to lightly cover the pizza
dried Italian red pepper flakes
grated Parmesan cheese
fresh basil makes a tasty garnish if you have it

Heat about 2 tablespoons of olive oil in a sauté pan over a medium high heat. Add 1/2 the garlic, a shake of Italian seasoning and a sprinkle of pepper flakes and sauté until fragrant, add the mushrooms and cook until tender. Drain off all excess liquid, set aside. Using a brush or spraying lightly, coat your pizza shell with olive oil and the remaining garlic. Place in a 425 degree oven and bake about three minutes.

Remove the shell from the oven and cover with the tomato rounds. Sprinkle the tomatoes with salt and pepper to taste; dust lightly with sugar and sprinkle liberally with dry Italian seasoning. Spread the cheese over the tomatoes and cover with the pepperoni and mushrooms. Bake at 425 degrees until nice and brown on the edges (use a pizza stone if you have one), about 12 - 14 minutes. Garnish with fresh basil and sprinkle with Parmesan.

I always lean toward a big Zinfandel with this kind of pizza.