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Mushroom Lovers' Pizza

Yield 4 servings.


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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

  5. 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.

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