You guys want to know the key to my heart? Carbs and wine.
I’m not kidding. I’m a serious carbaholic. Don’t believe me? I have another pasta recipe on reserve for next week. (Vodka Sauce- don’t miss it!) To me, there is just nothing better than a bowl of pasta or a slice of pizza, paired with a glass of really good wine.
Ever since I moved out of New York, I don’t eat pizza very much anymore. Chicago doesn’t really do the whole pizza by the slice thing, and I need to be in the mood for deep dish. You really need to be ready for a food coma if you want to go that route.
So, I’m left to make it! You will notice in the photos that I don’t have a pizza stone… that may or may not be my attempt to limit the amount of times I make this for myself.
I told you – carbaholic.
Here’s how you make this!
whole wheat pizza dough
1 can tomato sauce
baby bella mushrooms
salt and pepper
red pepper flakes
Preheat the oven to 425 degrees.
You can find whole wheat dough at a lot of grocery stores now. Sometimes it’s hidden in the freezer section. Roll it out and put it a little flour on the pan or pizza stone so it doesn’t stick.
Spread tomato sauce onto the dough. Break the fresh mozzarella over the sauce.
There are no rules here! Break it up on whatever size pieces you like. I do prefer fresh mozzarella instead of shredded, because I think the whole pizza tastes fresher that way.
Sprinkle mushrooms over the top! I also like to tuck a few under the cheese.
Grind salt and pepper onto the pizza. Add a little garlic powder and crushed red pepper flakes, too.
And put in the oven for about 15-18 minutes!
And it comes out looking beautiful!
Don’t you want a piece of that?!
Get yourself a slice.