Serves: 8
Total Calories: 357

1 recipe Neapolitan-Style Pizza Dough
3 tablespoons extra-virgin olive oil
1 garlic clove, thinly sliced
1 pound assorted mushrooms, such as white shiitake, and oyster mushrooms (or use just white mushrooms), trimmed and sliced
1/2 teaspoon chopped fresh thyme or a pinch of dried thyme, crumbled
salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
8 ounces Fontina Valle d'Aosta, Asiago, or mozzarella cheese, thinly sliced

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1 Prepare the dough, if necessary. Then, 30 to 60 minutes before baking, place a pizza stone, unglazed quarry tiles, or a baking sheet on a rack in the lowest level of the oven. Turn on the oven to the maximum--500° or 550°F.

2 In a large skillet, heat the oil with the garlic over medium heat. Add the mushrooms, thyme, and salt and pepper to taste and cook, stirring frequently, until the mushroom juices evaporate and the mushrooms are browned, about 15 minutes. Stir in the parsley and remove from the heat.

3 Spread the cheese slices over the dough, leaving a 1-inch border all around. Top with the mushrooms.

4 Open the oven and gently slide the dough off the peel by tilting it toward the stone and shaking it gently forward and then back. Bake the pizza 6 to 7 minutes or until the crust is crisp and browned. Drizzle with a little extra-virgin olive oil.

5 Transfer to a cutting board and drizzle with a little extra-virgin olive oil. Cut into wedges and serve immediately. Make more pizzas with the remaining ingredients.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 357
Calories from Fat: 95

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