1/3 cup snipped fresh herbs (such as oregano, basil, parsley) or 2 tsp dried Italian seasoning
3 cloves garlic, minced
1/4 tsp salt
2 tbl olive oil
1 cup shredded provolone cheese (4 ounces)
1/4 cup finely shredded Parmesan cheese (1 ounce)
1. Preheat oven to 425. Grease a 15x10x1 inch baking
pan; set aside. On Roll dough out onto pan, bringing
all the way to the edges.Bake about 10 minutes or
until lightly browned. Cool for 5 minutes.
2. Meanwhile, in a extra-large skillet, cook
mushrooms, snipped or dried herbs, garlic, and
salt in hot oil over medium heat for 6 to 8
minutes or just until tender, stirring
occasionally. Sprinkle provolone cheese and
Parmesan cheese over crust. Top with mushroom
3. Bake for 12 to 15 minutes or until edges of crust are golden brown
and toppings are heated through.
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