1 cup mushrooms, mixed (oyster, cremini, button etc.)
1/4 cup Founders & Farmers parmesan, grated
1/4 cup tomato sauce
2 tbsp basil
2 tsp garlic cloves, minced
4 tbsp Founders & Farmers olive oil
1/4 cup baby spinach
Flour for rolling out dough
Salt & pepper
How to make it
Preheat oven to 450F
In a small bowl, add 1 tsp of minced garlic to the tomato sauce
In a sauté pan add the 3 tbsp of olive oil and heat on medium-high until hot. Add the mushrooms and cook until tender. Add 1 tsp minced garlic and cook 1 minute more. Season the mushrooms with salt and pepper and set aside.
Roll out your pizza dough to about ¼” to ½” thick with some flour to your desired shape.
Brush pizza skin with 1 tbsp olive oil. Now spread the tomato sauce in a thin layer on the pizza shell, leaving a ½” space on the edge for the pizza crust. Follow with fresh basil leaves, sprinkle with cheese, and then top with cooked mushrooms.
Place the pizza in the oven and cook for 8-12 minutes. Cook until golden brown and crispy. Top with the baby spinach and flash in the oven for 1 minute more. Remove from the oven, let cool for 3-4 minutes, cut and enjoy!
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Ingredients
1 ball of freshly made pizza dough
1 cup mushrooms, mixed (oyster, cremini, button etc.)
