Ingredients
1 16oz loaf frozen bread dough, thawed
6 cups sliced fresh mushrooms, such as shitake, crimine, and/or oyster (about 1 lb.)
1/4 cup snipped fresh herbs, such as oregano, basil, and/or parsley
1 clove elephant garlic or 3 cloves regular garlic, chopped
1/4 cup olive oil
1/2 cup shredded provolone cheese
1/4 tsp coarse salt or salt
Milk
Preparation
Preheat oven to 425 F. Grease a 15x10x1-inch baking pan; set aside. Roll bread dough on a lightly floured surface to a 15x10-inch rectangle. Transfer dough to prepared baking pan. Prick dough generously with a fork. Let dough stand for 5 minutes.
Brush with milk. Bake in preheated oven for 10 minutes or until lightly browned; let cool about 5 minutes.
In a bowl combine mushrooms, herbs, and garlic. Drizzle olive oil over top. Toss to coat. Sprinkle cheese over prebaked crust. Top with mushroom mixture. Sprinkle with salt.
Bake for 10 to 12 minutes more or until edges are golden brown and pizza is heated through.
