Mushroom Tomato Pepperoini and Gruyere Cheese Pizza


1/2 tsp sugar
2/3 cup warm milk
1 package active dry yeast
1 and 1/2 cups flour
1/2 tsp kosher salt
3 tbs olive oil
8 ripe tomatoes
3 cups mushrooms, sliced
1/4 lb Gruyere cheese
3 tbs chopped parsley
3 tbs extra virgin olive oil


  • To make dough, stir sugar into warm milk and sprinkle with yeast.
  • Let stand for 5 minutes or until the surface is frothy.
  • Stir gently to moisten any dry particles remaining on the top.
  • Sift flour and salt into a large bowl.
  • Pour in yeast mixture and oil, combining with flour to make a dough.
  • Cover and allow the dough to rise.  About 1 hour.
  • On a floured surface, knead dough until smooth. 5-10 minutes.
  • Grease 2 baking sheets.
  • Roll out dough into two 7 inch rounds and place on greased baking sheets.
  • To make topping, peel and slice the tomatoes.
  • Cover pizza rounds with tomato slices.
  • Arrange mushrooms over tomatoes, the cover with the sliced cheese.
  • Sprinkle with parsley and oil and let stand for 15 minutes.
  • Preheat oven to 350 degrees and bake pizzas for about 20-30 minutes or until edges are golden and cheese is bubbly.




20 min


20 min


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