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Shiitake Mushroom and Gorgonzola Pizza

Becky Luigart-Stayner; Melanie J. Clarke
Yield 4 servings (serving size: 2 wedges)
The robust flavor of blue cheese underscores the earthiness of the mushrooms on this delectable pizza. Gorgonzola has a pronounced flavor, but any blue cheese will work nicely.

Ingredients

  • 1/2 recipe Pizza Dough
  • Cooking spray
  • 1 tablespoon cornmeal
  • 1 teaspoon olive oil
  • 1 1/2 cups thinly sliced button mushrooms
  • 1 1/3 cups thinly sliced shiitake mushrooms
  • 1 cup vertically sliced red onion
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons low-fat sour cream
  • 1/2 cup (3 ounces) crumbled Gorgonzola or other blue cheese

Nutrition Information

  • calories 296
  • caloriesfromfat 26 %
  • fat 8.7 g
  • satfat 3.8 g
  • monofat 3.4 g
  • polyfat 0.8 g
  • protein 10.3 g
  • carbohydrate 44.4 g
  • fiber 2.7 g
  • cholesterol 16 mg
  • iron 3.1 mg
  • sodium 382 mg
  • calcium 118 mg

How to Make It

  1. Preheat oven to 450°.

  2. Roll the dough into a 12-inch circle on a lightly floured surface. Place the dough on a 12-inch pizza pan or a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp the edges of the dough with your fingers to form a rim.

  3. Heat the oil in a large nonstick skillet over medium heat. Add mushrooms and onion; sauté for 5 minutes. Cover, reduce heat to medium-low, and cook for 3 minutes or until the onion is very tender. Stir in the salt and pepper.

  4. Spread the sour cream over pizza crust, leaving a 1-inch border. Top with mushroom mixture; sprinkle with cheese. Bake at 450° for 15 minutes or until lightly browned. Cut into 8 wedges.