Recipe provided by Amanda Willis of Chesapeake City, Maryland, one of 11 runners-up in the Lindsay Olive Pizza Recipe Challenge.
1 jar Lindsay® Kalamata Olives Pitted
1 cup fresh shitake mushrooms, stems removed
6 oz. gorgonzola bleu cheese
Extra virgin olive oil
3 cloves minced fresh garlic
Salt & pepper to taste
Fresh thyme de-stemmed
Basic pizza dough:
3 1/2 cups all purpose flour
1 cup warm water
1 packet active dry yeast
2 tablespoons honey
1/4 cup extra virgin olive oil
1/2 teaspoon salt
Preheat grill to 425 degrees.
In large mixing bowl combine warm water and yeast. Let sit for 10 minutes, or until foamy.
Add flour, honey, oil, and salt; mix well until dough comes away from side of bowl.
Turn out on to well floured counter and kneed dough into a ball. Put a 1/2 tbsp olive oil into a large bowl put dough in bowl and coat with olive oil. Cover dough with plastic wrap and set in a warm place. Let dough rise for 1 hour, punch dough and cover and let rise again for another hour.
Place pizza stone on grill and heat. Roll out dough on well floured surface.
In sauté pan add 1 tablespoon olive oil, fresh minced garlic, fresh thyme de-stemmed, Shiitake mushrooms. sauté mushrooms until tender and coated with herbs and olive oil.
Pre cook pizza dough on pizza stone until it doesn't look doughy anymore, about 10 minutes.
Top with mushroom oil mixture, olives, gorgonzola bleu cheese, and extra virgin olive oil if needed, grill until cheese is melted and crust is golden brown on bottom.
Add salt and pepper to taste.
