Thursday, December 2, 2010

Crescent Roll Margarita Mushroom Pepperoni Pizza

Crescent roll dough rolled into a Chicago style deep dish fresh tomato pizza.

Sliced tomatoes with lots of herbs and spices makes a great appetizer or quick fix for anytime of the day

Just roll out the dough to fit a brownie size pan, and precook the dough on 350 for 10 minutes.

1 can crescent roll refrigerated dough
fresh mushrooms sliced
pepperoni sliced
2 cloves of garlic
olive oil
white wine ( Chablis preferred)
sliced plum tomatoes
grated cheese
selected herbs to sprinkle on top by choice, to your taste, suggestions : dried basil, oregano, garlic powder, black pepper ,cayenne pepper and parsley.
Fresh basil
Spread dough out on a greased brownie size rectangular pan, press dough up along the sides slightly. Cook dough for 10 minutes on 350. Take out of oven. In the meantime in a large fry pan, saute 3 tablespoon of olive oil with minced garlic till golden, add mushrooms with  3 tablespoons of white wine saute till mushrooms are soft, drain off liquid if any left. Top with sliced tomato, mushrooms and garlic, pepperoni, grating cheese and mozzarella. Sprinkle lightly with herbs of choice above, evenly all over toppings. Bake on 400 till cheese is melted and veggies are soft looking. Top with fresh basil.

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