Shiitake Mushroom and Gorgonzola Pizza

Shiitake Mushroom and Gorgonzola Pizza Recipe
Becky Luigart-Stayner; Melanie J. Clarke
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.


4 servings (serving size: 2 wedges)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 450°.

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.

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.

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.

August 2001
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