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Mushroom Pizza

Yield 12 servings (serving size: 1 wedge)
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.


  • Dough:
  • 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

Nutrition 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

How to Make It

  1. 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.)

  2. 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.

  3. Preheat oven to 475°.

  4. 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.