Mushroom Lovers' Pizza

recipe

Yield:

4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 313
Caloriesfromfat 23 %
Fat 7.9 g
Satfat 2.6 g
Monofat 2.5 g
Polyfat 1.1 g
Protein 15.3 g
Carbohydrate 47.5 g
Fiber 0.0 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 375 mg
Calcium 0.0 mg

Ingredients

1/2 recipe Whole Wheat Pizza Crust dough
Vegetable cooking spray
8 (1/4-inch-thick) slices portobello mushrooms
3/4 cup dry Marsala, divided
1 teaspoon olive oil
2 cloves garlic, minced
4 ounces sliced fresh mushrooms
4 ounces shiitake mushrooms, coarsely chopped
2 tablespoons freshly grated Parmesan cheese
1 tablespoon lemon juice
1 (2 1/4-ounce) can sliced ripe olives, drained
1/2 cup (2 ounces) shredded reduced-fat Swiss cheese
1/4 cup shredded fresh basil

Preparation

Pat dough into a 12-inch pizza pan coated with cooking spray. Bake at 425° on bottom rack of oven for 5 minutes.

Place portobello mushrooms in a large nonstick skillet; add 1/4 cup wine. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until mushrooms are tender. Remove from skillet; set aside. Wipe skillet dry with a paper towel.

Coat skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic, 4 ounces sliced fresh mushrooms, and shiitake mushrooms; saute until tender. Add remaining 1/2 cup wine. Bring to a boil; reduce heat, and simmer, uncovered, until liquid evaporates.

Position knife blade in food processor bowl; add shiitake mushroom mixture, Parmesan cheese, lemon juice, and olives. Process 10 seconds or until almost smooth.

Spread shiitake mushroom mixture over crust, leaving a 1/2-inch border. Arrange portobello mushrooms over mushroom mixture; sprinkle with Swiss cheese. Bake at 425° on bottom rack of oven for 12 minutes or until crust is lightly browned and cheese melts. Remove from oven, and sprinkle with basil. Let stand 10 minutes before serving.