Mushroom Olive Pizza

Temperature: 550° F

Ingredients

  • 6 oz mushrooms, thinly sliced
  • 3 (3.8oz) can sliced California Ripe Olives
  • 1 Tbsp olive oil
  • 1-2 cloves garlic, thinly sliced
  • 2 tsp chopped thyme
  • 6 oz. fontina cheese, diced
  • 1-2 Tbsp cornmeal
  • 1 lb. prepared pizza dough

Instructions

Preheat Emile Henry pizza stone in a 550 degrees F oven or covered grill. Toss together mushrooms, ripe olives, olive oil, garlic and thyme in a mixing bowl. Mix in cheese, season with salt and pepper and set aside. Sprinkle pizza peel generously with cornmeal. Roll and stretch pizza dough on a well-floured surface into a 14-inch circle and place onto pizza peel. Pour mushroom olive mixture on top and spread out evenly. Slide onto Emile Henry Pizza Stone and bake for 10-15 minutes until crisp and bubbly. Carefully remove from oven or grill and place on cutting board or trivet. Cut and serve hot. Makes 1 (14-inch) pizza.

Did You Know?

While most people think pizza originated in Italy, it was actually the Greeks who first baked large, round flatbreads, topped with such items as olive oils, spices, potatoes and other things.

Canadian and American citizens will eat an average 23 pounds of pizza per person, per year.

The largest pizza ever baked was one measuring 37.4 metres (122 feet, 8 inches) in diameter, made in Norwood, South Africa. It included 4500 kg of flour, 90 kg of salt, 1800 kg of cheese and 900 kg of tomato puree.