Pickled Mushroom and Gruyère Pizza

An unexpectedly delicious combination of nutty Gruyère and tangy pickled mushrooms makes this simple pizza a knockout. Served with a green salad, it makes a quick vegetarian dinner for two.

• 
  
  1 lb. pizza dough, at room temperature
  
  


• 
  
  All-purpose flour for rolling
  
  


• 
  
  Olive oil for brushing
  
  


• 
  
  1-1/2 cups Pickled Mushrooms with Garlic and Herbs, drained
  
  


• 
  
  1-1/2 cups grated Gruyère
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  

Position a rack in the lowest part of the oven and heat the oven to 500°F.


Divide the pizza dough into two balls. On a lightly floured surface, roll one of the balls out to a 10-inch circle. Put the dough on a pizza pan or baking sheet and brush with olive oil. Bake until the dough is just beginning to color, 8 to 10 minutes.


Meanwhile, chop the mushrooms into bite-size pieces. Remove the pizza from the oven and sprinkle half of the Gruyère, mushrooms, and parsley over the pizza, leaving a 1/2-inch border. Continue to bake until the edges of the pizza are brown and the cheese is thoroughly melted, 5 to 7 minutes.


Repeat with the other half of the dough and toppings.