A super simple olive oil base pizza heavy on the sage and garlic and loaded with mushrooms and gooey cheese. Easy, delicious and perfect for Fall!
1 pizza dough, room temp, either from the supermarket deli or give my recipe a try
1/4c olive oil
2t dried sage
1/4t garlic powder
Pinch red pepper flakes
8-10 crimini mushrooms, sliced
4oz fontina or mozzarella cheese, shredded
1/4c parmesan, grated
Preheat oven to 500°F with your pizza stone inside. Heavily sprinkle a pizza peel with semolina or cornmeal. Stretch dough in a big circle and place on top of the semolina, give the peel a little shake to know that the dough isn’t sticking. If you don’t have a pizza stone just line a baking sheet with parchment and stretch your dough out in a circle on there.
Stir together olive oil, sage, thyme, garlic powder, red pepper flakes and salt then brush about half of it onto the pizza dough, pour the rest over the mushrooms and toss to coat. Set aside. Sprinkle the cheese over the dough then top with the mushrooms. Bake for about 10 minutes.