Double-Mushroom Pizza
This is a great whole wheat pizza, mushrooms with the nice cheese, very tasty! 19
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.
Nutrition Facts
Serving Size 127g (4.5 oz)
