1/2 cup (2 ounces) shredded reduced-fat Swiss cheese
1/4 cup shredded fresh basil
How to Make It
Pat dough into a 12-inch pizza pan coated with cooking spray. Bake at 425° on bottom rack of oven for 5 minutes.
Place portobello mushrooms in a large nonstick skillet; add 1/4 cup wine. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until mushrooms are tender. Remove from skillet; set aside. Wipe skillet dry with a paper towel.
Coat skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic, 4 ounces sliced fresh mushrooms, and shiitake mushrooms; saute until tender. Add remaining 1/2 cup wine. Bring to a boil; reduce heat, and simmer, uncovered, until liquid evaporates.
Position knife blade in food processor bowl; add shiitake mushroom mixture, Parmesan cheese, lemon juice, and olives. Process 10 seconds or until almost smooth.
Spread shiitake mushroom mixture over crust, leaving a 1/2-inch border. Arrange portobello mushrooms over mushroom mixture; sprinkle with Swiss cheese. Bake at 425° on bottom rack of oven for 12 minutes or until crust is lightly browned and cheese melts. Remove from oven, and sprinkle with basil. Let stand 10 minutes before serving.
Oxmoor House Cooking Light Collection
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.