Filetto Di Pomodoro Pizette With Fresh Mushroom Topping

Photo: Jeanne Murphy

Ingredients

1 package of pizza dough

2 ounces romano cheese

8 ounces shredded mozzarella cheese

8 ounces fresh sliced mushrooms, cooked and drained

2 ounces flour

8 ounces Mamma Lombardi’s Filetto di Pomodoro Sauce

1 ounce extra virgin olive oil

Preparation

Preheat oven to 375°.

Coat an area of your counter with flour. Turn the pizza dough out onto the counter and knead dough into desired thickness, pressing it into a circle (the flour will help it not stick to the counter).

After your dough has reached your desired thickness, coat a baking sheet with extra virgin olive oil and slide the pizza dough onto the baking sheet.

Spread Mamma Lombardi’s Filetto di Pomodoro Sauce evenly over the crust. Sprinkle both the romano cheese and the mozzarella cheese evenly over the top. Top with the cooked, sliced mushrooms and bake for approximately 15 minutes, or until the cheese is melted and the crust is golden brown.