Jarlsberg & Mushroom Mini Pizza |
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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I love to putter around in the kitchen and on Sunday's when Jesus, the chef, is here he lets me test out some of my recipes. These I made as a trial run batch and they were inhaled as soon as they came out of the oven! . Ingredients:
2 cups flour |
3 cups cold water |
1/4 ounce active dry yeast |
1 cup olive oil |
1 teaspoon sugar |
1 lb crushed tomatoes |
crushed red pepper flakes, to taste (optional) |
1 tablespoon olive oil |
1 garlic clove |
1 lb jarlsberg cheese |
4 cups fresh button mushrooms, sliced |
3 cups pitted black olives, sliced |
1/2 lb artichoke heart, sliced |
Directions:
1. In a large bowl mix water with olive oil and flour.
2. Then add the sugar and yeast to make a smooth dough.
3. Let the dough raise to double its size in a warm place (approx 30 min.)
4. Knead and roll into 12 pieces (for each batch of 12).
5. Flatten them out with a rolling pin.
6. Make the tomato sauce by mixing together the tomatoes, red pepper flakes, if using, garlic and 1 tablespoon olive oil for every 12 mini pizzas.
7. Divide the sauce on each mini pizza.
8. Cover with the grated Jarlsberg and garnish with mushrooms.
9. Broil for 3 minutes, preferably on a pizza stone.
10. Top with black olives and artichoke hearts and serve with olive oil and balsamic vinegar.
11. Enjoy!
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