Double-Mushroom Pizza

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Double-Mushroom PizzaRecipe
Oxmoor House
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.
4 servings (serving size: 2 wedges)


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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


Hands-on: 29 Minutes
Total: 1 Hour, 43 Minutes

1. Preheat oven to 375°.

2. 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.

3. 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.

4. 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.

5. 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.

Created date

December 2008

Nutritional Information

Calories 365
Caloriesfromfat 0.0 %
Fat 12.3 g
Satfat 6.4 g
Monofat 4.4 g
Polyfat 0.4 g
Protein 19.9 g
Carbohydrate 11.1 g
Fiber 7.5 g
Cholesterol 24 mg
Iron 2 mg
Sodium 523 mg
Calcium 379 mg