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Double-Mushroom Pizza

 

This is a great whole wheat pizza, mushrooms with the nice cheese, very tasty!
19

Yield

4

servings

Prep

15

min

Cook

25

min

Ready

40

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

10 ounces pizza shell
whole wheat Italian thin (such as Boboli)
*
1 x nonstick cooking spray
*
1 ½ teaspoons olive oil
divided
8 ounces mushrooms
presliced cremini or button
6 ounces mushrooms, portabello
presliced, coarsely chopped
1 ½ teaspoons thyme
chopped fresh
*
3 cloves garlic
minced
¾ cup milk
2% reduced-fat
2 tablespoons all-purpose flour
3 tablespoons asiago cheese
grated
*
¼ teaspoon black pepper
freshly ground
*
1 large tomatoes
plum, thinly sliced
1 cup mozzarella cheese
shredded part-skim
*

Directions

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 ½ 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 ½-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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 9338% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 67mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 10% Vitamin C 14%
Calcium 13% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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