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Recipes from the Grapevine Cottage
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
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.
Septmber 13, 2000
Grapevine Cottage Zionsville • 61 South Main Street • Zionsville, Indiana 46077 • (317) 733-1010
Grapevine Cottage Fishers • 8235 East 116th Street • Fishers, Indiana 46038 • (317) 288-5316
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