Mediterranean Pizza

Phillips Mushroom Farms

1 oz. dried porcini mushrooms

1 jar (8 oz.) marinated artichokes

1 medium onion, thinly sliced

2 cloves garlic, thinly sliced

½ tsp. dried basil

Salt and pepper to taste

12” diameter prepared gourmet pizza crust

2 cups shredded mozzarella cheese

¼ cup sliced roasted peppers

Reconstitute mushrooms.

This takes about half an hour; plan accordingly.

Preheat oven to 375F.

Drain artichokes, reserving liquid. In skillet heat liquid over medium-high heat. Add onion and garlic; saute until onion is tender.

Add mushrooms, basil, salt and pepper. Cook until most of the liquid has evaporated. 

But be careful not to burn them! There's a special sense of loss that goes with encountering a burned mushroom.

On prepared crust, sprinkle 1 cup of the cheese. Spread mushroom mixture over cheese. Top with artichokes, roasted peppers and remaining cheese.

So much beautiful cheese!

Bake directly on oven rack 20 minutes.

Done! And on a nice crispy crust.

My Rating: 5/5 "If you're super-into mushrooms like I am, you'll adore this. I also love it for being a sauce-less pizza, which is always one of my favorite things, and because the flavors are all in perfect balance. I'd recommend getting a thin crust for this - I got a thicker one and I think that distracted from the deliciousness of the toppings. But seriously, this is amazing!"