Jarlsberg & Mushroom Mini Pizza

Manami's Note:

I love to putter around in the kitchen and on Sunday's when Jesus, the chef, is here he lets me test out some of my recipes. These I made as a "trial run batch" and they were inhaled as soon as they came out of the oven! mealsforyou.com.

• Total Time: 45 mins
• Prep Time: 40 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 2 cups flour
• 3 cups cold water
• ¼ ounce active dry yeast
• 1 cup olive oil
• 1 teaspoon sugar
• 1 lb crushed tomatoes
• crushed red pepper flakes , to taste (optional)
• 1 tablespoon olive oil
• 1 garlic clove
• 1 lb jarlsberg cheese
• 4 cups fresh button mushrooms , sliced
• 3 cups pitted black olives , sliced
• ½ lb artichoke heart , sliced

Directions:

1. In a large bowl mix water with olive oil and flour.
2. Then add the sugar and yeast to make a smooth dough.
3. Let the dough raise to double its size in a warm place (approx 30 min.)
4. Knead and roll into 12 pieces (for each batch of 12).
5. Flatten them out with a rolling pin.
6. Make the tomato sauce by mixing together the tomatoes, red pepper flakes, if using, garlic and 1 tablespoon olive oil for every 12 mini pizzas.
7. Divide the sauce on each mini pizza.
8. Cover with the grated Jarlsberg and garnish with mushrooms.
9. Broil for 3 minutes, preferably on a pizza stone.
10. Top with black olives and artichoke hearts and serve with olive oil and balsamic vinegar.
11. Enjoy!