Mushrooms and Sun-Dried Tomatoes

Name: Mushrooms and Sun-Dried Tomatoes
Yield: Makes one 11 x 14-inch (28 x 36 cm) pizza
Cuisine: United States
Ingredients: 2 teaspoons grated Parmesan; Extra virgin olive oil; ½ cup (115 g) puréed canned San Marzano tomatoes; Bench flour; 1 prepared Tavern Dough; 2 tablespoons vermouth; 10 basil leaves, chiffonade; 10 basil leaves, chiffonade; ¼ cup (55 g) drained, sliced sun-dried tomatoes; 6 ounces (170 g) shredded low-moisture mozzarella; 1 tablespoon light olive oil, plus more for shaping and brushing the dough; ⅛ teaspoon ground black pepper; ⅛ teaspoon salt; 4 ounces (115 g) cremini mushrooms, thinly sliced; 1 garlic clove, minced

Preparation info

Makes
one

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

This pizza is earthy … in a good way! The sautéed mushrooms have their flavor boosted by a splash of vermouth, while the sun-dried tomatoes and fresh basil add a Mediterranean touch.

Ingredients

1 tablespoon light olive oil, plus more for shaping and brushing the dough
1 garlic clove, minced
4

Americas
United States
St. Louis
Gluten-free
Vegetarian
Pizza

Method

Set your oven rack in the middle position and place your baking steel on it. Preheat the oven to 550°F (285°C) for at least 45 minutes.
While the oven is preheating, heat the light olive oil in a large sauté pan o