Photo by susan99

Mushroom Onion and Basil Pizza

⁽¹⁾

30 minutes Prep: 10 minutes Cook: 18 minutes

106 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

1	tablespoon	olive oil
8	ounces	mushrooms	sliced
1/2	medium	red onion	sliced
2	cloves	garlic	minced
10	ounces	pizza crust	baked, thin
1	cup	marinara sauce
1/4	cup	sundried tomatoes	reconstituted, sliced
4	ounces	mozzarella cheese, non-fat	shredded
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	freshly
1/4	cup	basil	leaves, thinly sliced fresh

Directions

Preheat the oven to 450 degrees F.

Heat the oil in a skillet over a medium heat.

Add the mushrooms and onions and cook until tender and most of the liquid evaporates, about 5 minutes.

Stir in the garlic and remove from the heat.

Place the pizza crust on a baking sheet.

Spread the sauce over the crust leaving a 1-inch border.

Top with the mushroom mixture and sun-dried tomatoes.

Sprinkle with the mozzarella and Parmesan cheeses.

Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes.

Sprinkle with basil, cut into 8 slices and serve.

Reviews

Delicious, today my husband made this pizza, and I just can't stop eating, total I ate the half of the pizza, and put some hot pepper sauce on top, spicy and yummy, we will make it again.
about 1 month ago by everybody

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Nutrition Facts

Serving Size 98g

Amount per Serving

Calories 106 49% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 6mg	2%
Sodium 321mg	13%
Total Carbohydrate 11.0g	4%
Dietary Fiber 1.0g	4%
Sugars 6.0g
Protein 4.0g	9%

Vitamin A	5%		Vitamin C	10%
Calcium	10%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Meat Marinade

I really liked this marinade for beef steak (chuck steak is good) I found that refrigerating this with the meat in the sauce in a plastic sealed bag makes is easier to keep all sides covered. The flavor enhanced the longer it was refrigerated. I also used red wine vinegar, because it is better for the beef. thanks