Salami and Mushroom Pizza

Salami and Mushroom Pizza Recipe
Photo: Oxmoor House
A better option than straight pepperoni, this mushroom and salami combination is still very kid friendly. Pair it with a glass of red wine for the adults.

Yield:

Serves 6 (serving size: 1 wedge)

Recipe from

Oxmoor House

Recipe Time

Hands-on: 16 Minutes
Total: 1 Hour, 21 Minutes

Nutritional Information

Calories 281
Caloriesfromfat 0.0 %
Fat 13.1 g
Satfat 6.3 g
Monofat 5.2 g
Polyfat 0.9 g
Protein 16 g
Carbohydrate 24.8 g
Fiber 1.3 g
Cholesterol 30 mg
Iron 1.8 mg
Sodium 479 mg
Calcium 287 mg

Ingredients

1 teaspoon olive oil
1 (8-ounce) package presliced mushrooms
1/2 cup Pizza Sauce
2 ounces thinly sliced Genoa salami
8 ounces shredded part-skim mozzarella cheese (about 2 cups)

Preparation

1. Place Pizza Dough on a large sheet of parchment paper. Cover with a damp towel; let rise in a warm place (85°), free from drafts, 45 minutes.

2. Preheat oven to 500°.

3. While dough rises, heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add mushrooms; cook 6 minutes or until tender, stirring frequently.

4. Roll dough into a 12-inch circle on parchment paper. Crimp edges of dough with fingers to form a rim. Slide dough and parchment paper onto a large baking sheet. Place on bottom rack in oven. Bake at 500° for 5 minutes.

5. Spoon Pizza Sauce onto crust, spreading to rim. Top with salami, cheese, and mushrooms. Bake an additional 10 minutes or until crust is golden and cheese melts. Remove from oven; let stand 5 minutes. Cut into wedges.

Note: If using refrigerated Pizza Dough, let dough rise as directed in step 1 for 1 hour. Proceed as directed in recipe.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Amanda Haas,

Cooking Light Real Family Food

September 2012
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