Saturday, August 4, 2012

Sweet & Savory Tomato Jam, Mushroom and Olive Pizza

If you decide to make that tomato jam I talked about the other day, you might be wondering how else you can use that jar of caramelized tomato goodness. Well I'll tell you.

Before our boardwalk outing last night, I threw this pizza together for a Friday night dinner that wouldn't have us craving greasy vendor food while we went on rides.

I often make homemade pizza doughs and store them in the freezer until I'm ready to use them, but any old dough from the grocery store or pizza place will work. I used tomato jam in place of marinara sauce, then topped it with skim mozzarella cheese, sliced mushrooms and chopped kalamata olives.

The tomato jam worked beautifully here. The combination of sweet balsamic and brown sugar tomatoes with the salty cheese and olives was awesome. Sticking to two slices was no easy feat!


Sweet & Savory Tomato Jam, Mushroom and Olive Pizza

Serves 3-4

1 whole wheat pizza dough
3/4 cup tomato jam (see recipe here from In Jennie's Kitchen)
8 oz. skim mozzarella cheese, shredded
5 oz. mushrooms, sliced (about half a large package)
1/2 cup kalamata olives, chopped
1/4 cup cornmeal

Preheat oven and pizza stone (if using) to 400 degrees. Dust pizza with cornmeal (if using a cookie sheet, spray with cooking spray instead). Roll out dough and spread evenly with tomato jam. Top with shredded cheese, mushrooms and olives. Bake 10-15 minutes, until crust is golden brown and cheese is melted.

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