Portobello Black Olive Pizza Recipe

Portobello Black Olive Pizza Recipe

Ingredients

Makes 4 servings

• 1 recipe Basic Pizza Dough
• 2 tablespoons olive oil
• 2 portobello mushroom caps, lightly rinsed, patted dry and cut into 1/4-inch slices
• 1 tablespoon finely chopped fresh basil
• 1/4 teaspoon dried oregano
• salt and freshly ground black pepper
• 1/2 cup pitted sliced kalamata olives
• 1/2 cup pizza sauce or marinara sauce

Method

1. Flatten the risen dough slightly, cover with plastic wrap or a clean dish towel and set aside to relax for 10 minutes
2. Place the oven rack on the lowest level of the oven
3. Preheat the oven to 450°F
4. Lightly oil a pizza pan or large baking sheet
5. Turn the relaxed dough out onto a lightly floured work surface and flatten with your hands, turning and flouring frequently, working it into a 12-inch round
6. Be careful not to overwork the middle or the center of the crust will be too thin
7. Transfer the dough to the prepared pizza pan or baking sheet
8. In a large skillet, heat 1 tablespoon of the oil over medium heat
9. Add the mushrooms and cook until softened, about 5 minutes
10. Remove from heat and add the basil, oregano and salt and pepper to taste
11. Stir in the olives and set aside
12. Spread the remaining 1 tablespoon oil onto the prepared pizza dough, using your fingertips to spread it evenly
13. Top with the pizza sauce, spreading evenly to about 1/2 inch from the doughs edge
14. Spread the vegetable mixture evenly over the sauce, to about 1/2 inch from the doughs edge
15. Bake until the crust is golden brown, about 12 minutes
16. Cut the pizza into 8 wedges and serve hot

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