Mushroom-lover's pizza
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Refrigerated pizza crust dough |
| 1 | tablespoon | Cornmeal |
| 2¾ | cup | Sliced oyster mushroom caps (about 3.75 ounces) |
| 2¾ | cup | Sliced cremini mushrooms |
| ¼ | cup | Shallots; thinly sliced |
| 1 | teaspoon | Dried Italian seasoning |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Grated fresh Parmesan cheese |
| ¼ | cup | Shredded fontina or Swiss cheese (1 ounce) |
Directions
Almost any combination of mushrooms can be used to top this pizza. Preheat oven to 500 degrees Roll dough into a 13 x 9-inch rectangle; place on a baking sheet sprinkled with cornmeal. Arrange sliced mushrooms and shallots over dough. Sprinkle with Italian seasoning and pepper; top with cheeses.
Bake at 500 degrees for 10 minutes or until crust is golden brown. Yield: 6 servings.
CALORIES 160 (23% from fat) FAT 4.5g (sat 2⅒& mono 1 .3g, poly 0.7g); PROTEIN 4.9g; CARB 25.3g; FIBER 0.6g; CHOL 11g; IRON 0.8mg; SODIUM 249mg CALC 85mg
Recipe by: Cooking Light, September 1997, page 108 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@...> on Sep 07, 1997