We love portabella mushrooms on a pizza. The red bell pepper adds color and flavor. (Of course, you can use a green pepper.) We think mozzarella, fontina, and just a touch of gorgonzola is the right combination of cheeses for this pizza but you can substitute to fit your wishes.
1 15-inch pizza crust made from a recipe or from a pizza crust mix
1/2 cup marina sauce
1 clove garlic, finely chopped
1 teaspoon Italian spices
2-3 very large portabella mushrooms, sliced
1 red bell pepper, thinly sliced
3/4 cup fontina cheese, shredded
1 cup mozzarella cheese, shredded
1/4 cup gorgonzola cheese, shredded
Preheat the oven to 425 degrees.
- Make the pizza crust as directed on the package or in the recipe. Prepare a 15-inch pizza pan by lightly greasing it and sprinkling it with corn meal or semolina flour or use a baking stone dusted with corn meal or semolina flour.
- When the pizza dough is ready for the toppings, spread the marina sauce and the finely chopped garlic on the pizza dough. Sprinkle with Italian spices. Spread the mushroom slices and sliced red bell pepper over the pizza. Spread the cheeses over the top.
- Bake for 15 to 20 minutes or until the crust is brown and the cheeses are bubbly. Serve hot.
Makes one 15 inch pizza.