Earthy Pantry Pizza

I woke up craving pizza. Maybe it’s all the versions of pizza and bread people are posting on the internet while in lockdown, I’m not sure. But I was very happy to find that I had one gluten-free pizza dough ball from Trader Joe’s in the freezer. I took it out to let it thaw for a few hours so it would be ready in time for lunch, and then searched the pantry and fridge for toppings. A jar of San Marzano pizza sauce, check! Some wonderful grilled baby artichokes from Cucina & Amore, check! And in the cheese drawer, mozzarella to grate – check! I was in business. Fortunately, I also happened to have some beautiful baby shitake mushrooms and fresh parsley from my potted herb garden. (Though a jar or can of mushrooms drained and dried parsley would have worked well, too.) I wouldn’t even need to go to the store. I was set.

Working with gluten-free dough can be a little challenging, but after many attempts, I find dusting a piece of parchment paper with some gluten-free flour, rolling the dough in it, then setting another piece of parchment on top of the dough and using a rolling pin or pressing it out with my hands works best. Once I get it to about 1/4 inch thick,  I cut the parchment paper around the edges into a circle or oval depending on how I’ve shaped it, and then pick the whole thing up to put it on a pizza pan or sheet pan, add my toppings, and stick it in the oven. Easy-peasy. If you are gluten-enabled, good for you – you have lots of options for dough – but we’ve found the same method might help you work with a thawed regular pizza dough, too. One more thing – I forgot I also had a can of sliced black mushrooms in the pantry, which I’ve used with this combination of toppings before and it is divine!

Print Recipe

Earthy Pantry Pizza

A pleasing combination of earthy flavors and ingredients that are easy to have on hand in pantry and freezer makes for a satisfying vegetarian pizza for lunch or any time of the day.

Prep Time20 minutes mins

Cook Time25 minutes mins

Resting time5 minutes mins

Total Time50 minutes mins

Course: Appetizer, Lunch, Main Course

Cuisine: Californian, Italian

Keyword: easy peasy, gluten-free, one pan, pizza, Vegetarian

Servings: 3

Author: Kirsten Getchell

Equipment

• pizza pan, pizza stone, or sheet pan
• rolling pin or wine bottle
• Cheese grater or Microplane
• pizza cutter or knife

Ingredients

• 1 frozen pizza dough ball, thawed gluten-free or regular
• 1 cup shitake mushrooms, sliced or if baby size, cut in half or other mushroom(s) of choice
• 2 tbsp fresh chopped parsley (or basil or oregano) or 1 tsp dried of each or combination
• 1 garlic clove, minced or pressed or 1/2 tsp garlic granules or powder
• 1 pinch red pepper fakes optional
• 1 cup marinated artichokes, halved grilled version preferred
• 1/2-3/4 cup pizza sauce of choice
• 1 cup shredded mozzarella cheese or more to your liking
• 1 can sliced black olives
• 1 tbsp gluten-free or regular flour
• 1 tsp olive oil extra virgin
• 1/4 cup finely grated Parmesan cheese
• 1 tsp sea salt flakes
• 1 tsp fresh ground pepper to taste

Instructions

• Follow the instructions on your frozen pizza dough ball for thaw times and suggestions.
• Preheat the oven to 450 degrees.
• In a shallow pan, warm a little of the olive oil over low heat.
• Add the mushrooms and stir occasionally, until they start to brown up a little.
• Add garlic, parsley or other herbs, a pinch of red pepper flakes if using, and a little more olive oil, if needed. Don't let the mushrooms get too wet. Let cook another 5 minutes. Turn off the burner.
• On a large countertop space place a piece of parchment 12-16" and dust with flour of choice.
• Take the thawed pizza dough ball and roll around on the floured surface to coat. Get some flour on your hands, too.
• Place a second piece of parchment on top and using a rolling pin or wine bottle or your hands, roll and push the dough out into desired shape.
• Tidy up the edges of the dough with your fingers, remove the top sheet, cut out the parchment around the pizza dough.
• Add an even layer tomato sauce, then mozzarella cheese, followed by the mushrooms and herbs, artichokes and black olives.
• Brush a little olive oil and sprinkle some sea salt flakes around the edge.
• Add a dusting of grated Parmesan on top, if desired.
• Bake for 20-25 minutes or until the pizza crust is golden brown and cheese and toppings have also started to brown a bit.
• Top with additional Parmesan, red pepper flakes or fresh ground pepper, if desired.
• Let cool for 5-10 minutes, slice and devour!

Notes

If you aren't vegetarian and want to enhance the flavors in this pizza even more, add some thinly sliced proscuitto on top right after you take it out of the oven and let it warm while the rest of the pizza cools a little.