For whenever you want pizza, but don’t have time or the energy to make sauce or crust. It’s still tastes great!
Cooking time: 30 minutes.
- 1 loaf of nice bread. In this recipe I use garlic bread
- 1 jar tomato sauce
- 1/4 cup minced garlic
- 1/4 cup olive oil
- 4 sprigs fresh rosemary
- 1 can sliced olives
- 1 can sliced mushrooms
- 1 cup shredded mozzarella cheese (minimum, I like cheese)
- Half jar sundried tomatoes
- Ground black pepper
The key ingredients in this recipe are: The bread, the sauce, and the cheese. Everything else in this is toppings.
Step 1: bake your bread.
Note, this is only necessary if using a “take and bake”. Skip if using regular bread. You want your bread to have a large surface for toppings.
Step 2: Toppings
This recipe uses (canned) garlic, and fresh rosemary, so you want to cook them first.
Remove the rosemary leaves by pinching, and slide fingers down. Discard stems.
Add the garlic, olive oil, and rosemary to a small pan. Finish with pinch of salt and a couple grinds black pepper. Simmer on low for 7 minutes. The last photo is what to look for. Drain the cooking oil, and set aside. This is now an infused oil.
Step 3: Assemble
Cut bread in half (if using unsliced bread). Spread tomato sauce in an even layer.
Add the cooked garlic and rosemary on top of the sauce layer. Spread evenly. I add this now to ensure consistent flavor.
Add half the cheese, then one at a time layer the olives, mushrooms, and sundried tomatoes.
Add the rest of the cheese.
Step 4: bake at 375 F for 25 minutes
Or until the internal temperature is 165 degrees F when checked with a thermometer.
Allow to cool for 5 minutes… (The hardest part)
Thanks for reading! If you made this, tell me what you think!