Pepperoni Pizza

Ingredients

• 1 tablespoon cornmeal red (such as Bob's Mill)
• 4 ounces cremini mushrooms thinly sliced
• 2 teaspoons olive oil 
• 2 tablespoons parmesan cheese fresh grated
• 6 ounces part-skim mozzarella cheese shredded
• 16 ounce pizza crust dough fresh gluten-free frozen thawed (such as Gillian's)
• 1.3 cups bottled pizza sauce gluten-free
• 2 ounces turkey pepperoni sliced

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Place 1 oven rack in the middle position.
2. Place another rack in the lowest position. Preheat oven to 50
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add sliced mushrooms to pan, and saut 5 minutes or until moisture evaporates.
5. Place dough on a rimless baking sheet sprinkled with 1 tablespoon cornmeal. Press dough into a 12-inch circle (about 1/4 inch thick). Crimp edges of dough with fingers to form a 1/2-inch border.
6. Brush oil over dough.
7. Bake on lowest oven rack at 500 for 8 minutes.
8. Remove from oven.
9. Spread Basic Pizza Sauce in an even layer over crust to the border. Top sauce with mushrooms.
10. Sprinkle mushrooms evenly with mozzarella and Parmesan. Arrange pepperoni in an even layer on top of cheese.
11. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts.
12. Cut into 12 wedges.