Lunch: Double-Mushroom Pizza Recipe | Myrecipes

Recipe by Maureen Callahan Cremini and portobellos are actually the same mushroom; portobellos are the mature form. Marry them with a whole-wheat crust for a pizza with earthy, nutty flavor.

Ingredients

1 (10-ounce) whole wheat Italian thin pizza crust (such as Boboli)
Cooking spray
1 1/2 teaspoons olive oil, divided
1 (8-ounce) package presliced cremini or button mushrooms
1 (6-ounce) package presliced portobello mushrooms, coarsely chopped
1 1/2 teaspoons chopped fresh thyme
3 garlic cloves, minced
3/4 cup 2% reduced-fat milk
2 tablespoons all-purpose flour
3 tablespoons grated Asiago cheese
1/4 teaspoon freshly ground black pepper
1 large plum tomato, thinly sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese

Instructions

Preheat oven to 375 °.
Place pizza crust on a baking sheet coated with cooking spray. Bake at 375 ° for 5 minutes. Remove crust from oven (do not turn oven off); set crust aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add 1 teaspoon oil to pan, swirling to coat. Add mushrooms to pan; sauté 8 minutes or until moisture evaporates. Stir in thyme; spoon mushroom mixture into a bowl.
Add remaining 1/2 teaspoon oil to pan, and reduce heat to medium. Add garlic to pan; cook 45 seconds. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; cook 2 minutes or until thick, stirring constantly. Add Asiago and pepper, stirring until cheese melts.
Spread sauce over crust, leaving a 1/2-inch border. Top evenly with mushroom mixture, tomato slices, and mozzarella. Bake at 375 ° for 10 minutes or until cheese melts and begins to brown. Cut pizza into 8 wedges.

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