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Farmers' Market Pizza

Source of Recipe


Unknown






List of Ingredients



• 1 medium (4") portabella mushroom (3 oz.)
  
• 1/4 cup chopped fresh basil leaves (or 1 tsp dry)
  
• 2 Tbsp chopped fresh thyme (or 2 tsp dry)
  
• 1 Tbsp oil from marinated dried tomatoes
  
• 1 Tbsp minced garlic
  
• 1 pkg. (10 oz.) refrigerated pizza crust dough
  
• 1 pkg. (11 oz.) refrigerated breadstick dough
  
• 2 cups grated Mozzarella or Monterey Jack cheese
  
• 1 cup (packed) stemmed fresh spinach leaves
  
• 8 oz. white mushrooms, sliced
  
• 1 cup drained, marinated (non-sulfured) dried tomatoes -- quartered
  






Instructions



1. Heat oven to 400 degrees (F).
   
   
2. Trim off stem and chop portabella mushroom (to get about 1-1/2 cups). Mix with herbs, oil, and garlic.
   
   
3. Unroll pizza dough and transfer to a lightly greased large baking sheet, stretching and patting to form a 14x12" rectangle. Unroll breadstick dough and separate into 8 strips. Loosely twist strips together in pairs and place the 4 twisted ropes at edge of pizza dough, pinching ends together to make a full-coiled border.
   
   
4. Spread portabella mixture evenly on crust. Sprinkle with 1 cup of the cheese, spinach leaves, sliced white mushrooms, dried tomatoes, and remaining cheese -- in that order.
   
   
5. Bake in center of oven for 17 to 19 minutes, or until crust is golden brown.
   
   Cut with pizza cutter into 12 squares.