Shiitake Mushroom and Gorgonzola Pizza

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.

Yield: 4 servings (serving size: 2 wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 26%
  • Fat: 8.7g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 10.3g
  • Carbohydrate: 44.4g
  • Fiber: 2.7g
  • Cholesterol: 16mg
  • Iron: 3.1mg
  • Sodium: 382mg
  • Calcium: 118mg

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

Preparation

  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.
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