Use a teaspoon to evenly dollop the ricotta-Parmesan mixture over the sauce.
1 (8-ounce) package presliced mushrooms
1/2 cup part-skim ricotta cheese
1/4 cup (1 ounce) preshredded fresh Parmesan cheese
1 (10-ounce) Italian cheese-flavored pizza crust (such as Boboli)
1 cup chunky vegetable pasta sauce (such as Ragu)
1/2 cup (2 ounces) preshredded part-skim mozzarella cheese
2 tablespoons thinly sliced fresh basil
How to Make It
Preheat oven to 450º.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 5 minutes. Remove from heat.
Combine the ricotta and Parmesan cheeses. Place the pizza crust on a baking sheet. Spread the pasta sauce over crust, leaving a 1-inch border. Dollop ricotta cheese mixture evenly over the sauce, and top with mushrooms. Sprinkle with mozzarella. Bake at 450º for 12 minutes or until crust is crisp. Sprinkle with basil, and cut into 4 wedges.