For this pizza I used a gluten free cornmeal crust. I really didn't like the crust that much...it was chewy and didn't brown properly and I much prefer an extra-thin crispy crust for my pizza. I do like using gluten free pizza crusts, but this was not one of them. However, the toppings were amazing! Here's what I did:
I pan roasted both cremini and oyster mushrooms in olive oil, fresh thyme and salt and pepper until lightly golden brown. While the mushrooms were roasting, I caramelized sliced red onions in olive oil and set aside. I then sliced baby creamer potatoes about 1/8" thick and sauteed them in olive oil until golden brown.
To assemble the pizza, I brushed the dough with extra virgin olive oil and then spooned about 1/3 cup of my homemade creamy pasta alfredo sauce on the bottom. I topped the sauce with one cup of shredded Daiya Harvarti Style Cheese Wedge, followed by the roasted mushrooms and then the onions. After baking the pizza I topped it with fresh arugula tossed in a little evoo, s&p, and finished with a sprinkle of crushed red pepper flakes.
If you make the alfredo sauce the day before and purchase a pre-made pizza crust, then this is an easy Friday night dinner after a long week at work! And it was delicious! Now I've got to figure out what I'm making for tonight...stay tuned...will post this weekend!