Ingredients
- 1 pound refrigerated pizza dough
- 3 tablespoons olive oil
- 10 dehydrated tomato slices
- 1/2 cup dehydrated sliced onions
- 1/4 cup dehydrated sliced black olives
- 1/4 cup dehydrated sliced mushrooms
- 3 cups boiling water
- 1 tablespoon powdered dehydrated tomatoes
- 1/2 teaspoon powdered dehydrated chile peppers
- 1 cup shredded mozzarella cheese
Ingredients
macros
Instructions
- On a lightly floured work surface, roll the dough out to a 9-inch circle.
- Grease a 9-inch-round deep-dish oven pan with 1 tablespoon of the olive oil (use the entire tablespoon in the bottom of the pan), press the dough into the dish, and let rest while you prepare the toppings.
- Preheat the oven to 350°F.
- In a medium bowl, combine the dehydrated tomatoes, onions, black olives, and mushrooms, pour the boiling water over, cover, and let sit 15 minutes to rehydrate. Drain any remaining water and set the vegetables on paper towels to drain further (but do not pat dry).
- Brush the top of the dough with 1 tablespoon olive oil. Sprinkle with the powdered tomatoes and chile peppers. Layer the rehydrated tomato slices, onions, olives, and mushrooms on top of the dough. Drizzle the remaining 1 tablespoon olive oil over the top and sprinkle with the mozzarella. Bake until heated through and the cheese is nicely bubbly, about 45 minutes. Wait a minute or two before slicing.
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