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Pickled Mushroom and Gruyère Pizza

Scott Phillips

Yield: Yields two 10-inch pizzas

An unexpectedly delicious combination of nutty Gruyère and tangy pickled mushrooms makes this simple pizza a knockout. Served with a green salad, it makes a quick vegetarian dinner for two.


  • 1 lb. pizza dough, at room temperature
  • All-purpose flour for rolling
  • Olive oil for brushing
  • 1-1/2 cups Pickled Mushrooms with Garlic and Herbs, drained
  • 1-1/2 cups grated Gruyère
  • 2 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

  • Nutritional Sample Size per pizza
  • Calories (kcal) : 1040
  • Fat Calories (kcal): 370
  • Fat (g): 42
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 90
  • Sodium (mg): 1850
  • Carbohydrates (g): 115
  • Fiber (g): 5
  • Protein (g): 46


  • Position a rack in the lowest part of the oven and heat the oven to 500°F.

    Divide the pizza dough into two balls. On a lightly floured surface, roll one of the balls out to a 10-inch circle. Put the dough on a pizza pan or baking sheet and brush with olive oil. Bake until the dough is just beginning to color, 8 to 10 minutes.

    Meanwhile, chop the mushrooms into bite-size pieces. Remove the pizza from the oven and sprinkle half of the Gruyère, mushrooms, and parsley over the pizza, leaving a 1/2-inch border. Continue to bake until the edges of the pizza are brown and the cheese is thoroughly melted, 5 to 7 minutes.

    Repeat with the other half of the dough and toppings.


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