Description
Another Vicolo cornmeal crust pizza though this time I’m sticking to veggies with a southwestern flavor.
Ingredients
Scale
- 1 Vicolo cornmeal crust, thawed
- 1/3 cup (2.75 oz.) red sauce
- 2 Tbls. (1 oz.) olive oil
- 16 oz. crimini mushrooms, sliced 1/4″ (.635 cm)
- 1 Anaheim green chili pepper, sliced 1/4″ (.635 cm)
- 1/2 white onion, sliced 1/4″ (.635 cm)
- 8 oz. smoked provolone, shredded
- red chili flakes, to taste
- salt & fresh cracked black pepper, to taste
Instructions
- Preheat oven to 425*F (218*C) with rack in the center.
- In a medium large saute pan over medium, heat olive oil then add mushrooms.
- Saute till liquid has released and evaporated then add onions, peppers, salt & fresh cracked black pepper to taste.
- Saute till peppers and onions have softened and remove from heat; Meanwhile, add tomato sauce to cornmeal crust
- Add saute mix on top of pizza sauce and then over with smoked provolone.
- Put crust directly on the rack for 12-15 minutes and bake until cheese starts browning and crust is crispy.
- Remove and let sit for minimum of 5 minutes.
- Cut into quarters. Enjoy & repeat.
- Prep Time: 10 mins
- Cook Time: 30 mins