Preheat oven to 450 F. Remove dough from refrigerator and bring to room temperature. Add 1 Tablespoon olive oil to a medium sauté pan over medium heat. Add mushrooms. Sauté until mushrooms are golden brown and all liquid is absorbed, 10-15 minutes. Set mushroom mixture aside.
Drizzle remaining 1 Tablespoon olive oil onto your counter top working space. Stretch or roll pizza dough to fit your pizza pan or baking sheet. Place dough on the pizza pan and bake for 5 minutes. Remove crust from oven. Add ¾ of the salsa jar with a spoon to the crust in a circular fashion, leaving about 1.5” inch border. Top salsa with shredded cheddar and mushrooms. Place pizza back in the oven and bake 15-20 more minutes until cheese is melted and crust is golden brown.
Slice and serve with a leafy green salad.
Jenny Shea Rawn MS, MPH, RD is a Cape Cod, Massachusetts based Registered Dietitian, nutrition communications consultant and healthy food blogger at My Cape Cod Kitchen.
- 1 lb store-bought pizza dough
- 2 tbsps olive oil, divided
- 8 oz baby portabella mushrooms, trimmed and sliced
- 3.5 oz shitake mushrooms, trimmed and sliced
- 1 jar Drew's Thick & Chunky Mild Salsa
- 6 oz sharp cheddar cheese, shredded