Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2001

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary test

Yield:
4 servings (serving size: 2 wedges)
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

296 calories; calories from fat 26%; fat 8.7g; saturated fat 3.8g; mono fat 3.4g; poly fat 0.8g; protein 10.3g; carbohydrates 44.4g; fiber 2.7g; cholesterol 16mg; iron 3.1mg; sodium 382mg; calcium 118mg.
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