Wild mushroom and sage pizza
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Olive oil |
| 8 | cups | Chanterelles, cepes, oyster |
| Shiitake or button mushrooms | ||
| (1 1/2 lb) | ||
| 2 | cups | Onion -- sliced |
| Salt and fresh ground | ||
| Pepper | ||
| 1 | Recipe Quick-Rising Dough | |
| Cornmeal for dusting peel | ||
| 1 | cup | Part-skim Mozzarella -- |
| Grated | ||
| 4 | teaspoons | Fresh sage -- chopped or |
| 1 | teaspoon | Dried -- rubbed |
Directions
Heat oil over medium heat. Add mushroms and onions and saute for 3 to 5 minutes or until tender. Season with salt and pepper. Follow directions in Pesto Pizza for handling dough. Sprinkle 2 tb mozzarella over each round of dough. Arrange ⅓ c mushroom mixture evenly over the cheese. Sprinkle with ½ ts fresh sage or ⅛ ts dried. Follow directions for baking in Pesto Pizza. CAL 321; FAT 5 gr.
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