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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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There is a pizza chain called Dewey's that makes this. Of course, I don't have their fabulous crust recipe here (if I did I'd be out selling pizza). Just use the best, lightest, average thickness crust you have (preferably home made). If it turns out even halfway like the pizza at Dewey's, I promise your desire to eat other pizza will be nevermore . And yeah, I am still working on bringing you that crust recipe! Ingredients:
1 lb pizza dough |
1/2 ounce olive oil |
3 1/2 ounces fontina cheese, grated |
3 1/2 ounces mozzarella cheese, shredded |
3 ounces mushrooms, sliced |
2 1/2 ounces roasted garlic cloves, kept whole after roasting |
2 1/2 ounces pitted kalamata olives, sliced |
2 1/2 ounces soft fresh goat cheese (chevre) |
3 ounces diced fresh roma tomatoes |
1 tablespoon chopped parsley |
Directions:
1. Prepare dough.
2. Spread a thin layer of oil on dough, then sprinkle with fontina and mozzarella.
3. Arrange the toppings with the chevre in little chunks.
4. Bake in a hot oven (450°F+) on a preheated baking stone if you have it, till browned and bubbly.
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