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Mushroom Olive Pizza

Temperature: 550°F


  • 6 oz mushrooms, thinly sliced
  • 3 (3.8oz) can sliced California Ripe Olives
  • 1 Tbsp olive oil
  • 1-2 cloves garlic, thinly sliced
  • 2 tsp chopped thyme
  • 6 oz. fontina cheese, diced
  • 1-2 Tbsp cornmeal
  • 1 lb. prepared pizza dough


Preheat Emile Henry pizza stone in a 550 degrees F oven or covered grill. Toss together mushrooms, ripe olives, olive oil, garlic and thyme in a mixing bowl. Mix in cheese, season with salt and pepper and set aside. Sprinkle pizza peel generously with cornmeal. Roll and stretch pizza dough on a well-floured surface into a 14-inch circle and place onto pizza peel. Pour mushroom olive mixture on top and spread out evenly. Slide onto Emile Henry Pizza Stone and bake for 10-15 minutes until crisp and bubbly. Carefully remove from oven or grill and place on cutting board or trivet. Cut and serve hot. Makes 1 (14-inch) pizza.