Baking the crust on the bottom rack will keep it from becoming soggy.

Recipe by Southern Living July 2003

Gallery

Recipe Summary

prep:
15 mins
cook:
7 mins
bake:
23 mins
total:
45 mins
Yield:
Makes 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté first 4 ingredients in a large skillet coated with cooking spray over medium-high heat 5 minutes or until onion is tender. Add balsamic vinegar; cook 2 minutes or until liquid is evaporated. Set aside.

    Advertisement
  • Sprinkle cornmeal over baking pan; spread out pizza dough. Bake on bottom oven rack at 425° for 5 minutes.

  • Stir together pesto and yogurt. Spread over pizza crust, leaving a 1-inch border. Sprinkle with mushroom mixture and fresh basil. Top with mozzarella cheese and tomatoes. Sprinkle with Parmesan cheese.

  • Bake at 425° on bottom oven rack for 18 minutes or until edges are golden brown and cheese is melted.

  • *1 (8-ounce) package sliced button mushrooms may be substituted for the portobello mushroom caps.

  • **1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese may be substituted for fresh mozzarella.

Nutrition Facts

292 calories; calories from fat 35%; fat 11.3g; saturated fat 5.3g; mono fat 0.2g; poly fat 0.1g; protein 12.3g; carbohydrates 35g; fiber 2.4g; cholesterol 24mg; iron 2.4mg; sodium 667mg; calcium 210mg.
Advertisement
Advertisement