This Wild Mushroom and Black Olive Tapenade Pizza is simple and delicious. It is so simple that I’m going to talk you through it rather than writing a specific recipe. I encourage you to personalize it as you wish. It will be good the first time and you will feel empowered to tailor it to your specific tastes the next time. Power to the pizza chef!
INSTRUCTIONS
Take that frozen pizza dough you picked up at your local market and let it defrost overnight in the refrigerator.
If you have a pizza stone, place in your oven and preheat to 500 F. If you do not have a stone, place a heavy pan in the oven while preheating.
Slice or tear apart mushrooms.
Toss the mushrooms with salt and pepper, shallots, garlic and herbs and McEvoy Ranch Extra Virgin Cooking Olive Oil. You can roast them in a 350 F oven for approximately 10 minutes or saute until the mushrooms are browned slightly.
Roll out or stretch your dough into a round - or whatever shape you like. Place on a peel that you have sprinkled with cornmeal or polenta.
Brush the surface of the dough generously with olive oil.
Slice the fresh mozzarella (or cheese of your choice) and cover approximately ⅔ of the surface of the dough with the cheese.
Scatter the mushrooms and the black olives around the dough.
Top with grated Parmesan or other grated hard cheese.
Slide the dough from the peel onto the stone or the pan and bake for approximately 10 to 12 minutes.
Slide the pizza onto a cutting board. Dress the micro-greens lightly with olive oil and scatter on top of the pizza.
Slice and serve.
Certified Organic
By CCOF
Sustainably Produced
At Our Ranch
Early Harvested
High Polyphenols
Award Winning
Extra Virgin Olive Oil
