ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Double-Mushroom Pizza

Oxmoor House
Hands-on time 29 mins
Total time 1 hr, 43 mins
Yield 4 servings (serving size: 2 wedges)
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

Nutrition 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

How to Make It

  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.