YIELD: 4 EIGHT-INCH INDIVIDUAL PIZZAS
2 Tbsp. olive oil
8 oz. mixed mushrooms, including baby bella, shiitake, oyster, enoki, thinly sliced
16 cloves garlic, roasted and slightly mashed
2 cups smoked Gouda cheese, shredded
2 cups shredded low moisture part-skim mozzarella cheese
4 8" prepared pizza crusts or shells
2 cups diced fire roasted tomatoes, drained of juice
8 slices thick-cut peppered bacon, cooked and finely chopped
1 8 oz. container backfin crab meat
1. Preheat oven to 450°F.
2. Heat olive oil in medium sauté pan and sauté mushrooms over medium heat 5-7 minutes or until softened. Stir in mashed garlic cloves and hold aside to cool.
3. In small bowl, mix the Gouda and Mozzarella cheeses together.
4. For each pizza: Spread ½ cup diced tomatoes over crust. Top with about ½ cup mushroom/garlic mixture, then ½ cup mixed cheese, 2 Tbsps. chopped bacon, 2 oz. crab meat, then an additional ½ cup mixed cheese.
5. Bake in preheated oven 8-12 minutes or until toppings are bubbling hot.
Photo and recipe: Phillips Foods, Inc.
