Double-Mushroom Pizza

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.

Yield: 4 servings (serving size: 2 wedges)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 29 Minutes
Total: 1 Hour, 43 Minutes

Nutritional Information

Amount per serving
  • Calories: 365
  • Calories from fat: 0.0%
  • Fat: 12.3g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 19.9g
  • Carbohydrate: 11.1g
  • Fiber: 7.5g
  • Cholesterol: 24mg
  • Iron: 2mg
  • Sodium: 523mg
  • Calcium: 379mg

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

Preparation

  1. 1. Preheat oven to 375°.
  2. 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. 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. 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. 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.
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