Mushroom Pizza

A slice of this homemade pizza is just enough to tide guests over until supper is ready. Serve two slices with a tossed green salad as a light dinner. Prepare the topping while the dough rises.


12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 149
Caloriesfromfat 18 %
Fat 3 g
Satfat 1.1 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 5.6 g
Carbohydrate 25.5 g
Fiber 1.8 g
Cholesterol 5 mg
Iron 1.7 mg
Sodium 337 mg
Calcium 42 mg


1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
1 cup warm water (100° to 110°)
2 1/4 cups all-purpose flour (about 10 ounces), divided
1/4 cup whole wheat flour (about 1 ounce)
1/4 cup yellow cornmeal
1 teaspoon salt
1 teaspoon olive oil
Cooking spray
Mushroom topping:
2 teaspoons olive oil
6 cups sliced cremini mushrooms (about 1 pound)
2 cups thinly sliced onion (about 1 large)
1 garlic clove, minced
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
Remaining ingredients:
1 tablespoon yellow cornmeal
1/2 cup (2 ounces) shredded Fontina cheese
3 tablespoons chopped fresh parsley


To prepare dough, dissolve yeast and sugar in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour, whole wheat flour, 1/4 cup cornmeal, 1 teaspoon salt, and 1 teaspoon oil to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

To prepare topping, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and garlic; sauté 8 minutes or until mushrooms are tender and liquid almost evaporates. Remove from heat; stir in thyme and 1/2 teaspoon salt.

Preheat oven to 475°.

Punch dough down; cover and let rest 5 minutes. Roll dough into a 13-inch round on a lightly floured surface. Lightly coat a large baking sheet with cooking spray, and sprinkle with 1 tablespoon cornmeal. Place dough on baking sheet. Spread mushroom mixture over dough, leaving a 1-inch border; sprinkle with cheese. Bake at 475° on bottom rack of oven 13 minutes or until crust is lightly brown and cheese melts. Sprinkle with parsley. Cut into 12 wedges. Serve warm or cold.