Frank's Recipes! Pizza with Portabello Mushrooms, Gorgonzola and Sun-Dried Tomato

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Pizza with Portabello Mushrooms, Gorgonzola and Sun-Dried Tomato

Serves 4-6

2 loaves frozen bread dough, white or wheat, or 2 large Boboli pizza crusts
Olive Oil to brush on crust
4 cloves garlic, crushed, or more to your taste
1 tsp. dried basil
1/2 tsp. dried oregano
3 large fresh portabello mushrooms, cleaned and caps and stems sliced 1/4 inch thick
4 oz. Gorgonzola (bleu) cheese, crumbled fine
6 sun-dried tomatoes, soaked in 1 c. hot water until tender (about 15 minutes), drained, and cut into slivers
Optional: 1/2 small red onion, sliced very thinly
Optional: 1/2 cup pitted, black oil-cured Greek olives (NOT canned), cut into slivers
Parmesan Cheese

If using frozen bread dough, thaw. Press both loaves into a large oiled cookie sheet, and let rise until it's puffed a bit. If using Boboli crusts, put them on cookie sheets and proceed.

Brush crusts with olive oil and spread the crushed garlic on the crust, then sprinkle with the basil and oregano.

Sauté the portabello mushroom in a little olive oil in a large skillet. Season with freshly ground black pepper.

When the mushrooms are browned, arrange them on the pizza crusts, along with the tomatoes, onions and olives.

Sprinkle the Gorgonzola on top of the other ingredients. Finish with about 2 tablespoon of Parmesan Cheese.

Bake the bread dough pizzas at 425 degrees for about 20 minutes. Bake the Boboli pizzas according to the Boboli package instructions.

Serve hot.