>from Every Day With Rachel Ray Magazine, April/May 2006
Note: As Rachel would say: “How easy is that to make? Yum-O!” 🙂
my images of this recipe, April 2006
One 14-ounce can Pillsbury Pizza Crust
3 tablespoons extra-virgin olive oil
3 garlic cloves, finely chopped
5 ounces shiitake mushrooms, stems discarded (I used Portobellos)
8 ounces white mushrooms
Salt
One 8-ounce bag shredded Swiss cheese (2 cups)
One 8-ounce bag shredded mozzarella cheese (2 cups)
1. Preheat the oven to 400°. Spread the pizza dough out to cover a large baking sheet, then brush with 2 tablespoons of the olive oil and sprinkle with the garlic. Bake for 8 minutes.
2. Meanwhile, thinly slice the shiitake and white mushrooms. In a large nonstick skillet, heat the remaining tablespoon of olive oil over high heat and sauté the mushrooms until golden, 8 to 10 minutes. Season to taste with salt.
3. Sprinkle the baked dough with the Swiss cheese, then the mushrooms and the mozzarella. Sprinkle a little more salt over the topping and return the pizza to the oven. Bake until the cheese is golden and bubbly, about 15 minutes. Cut into squares and serve.
