Three-Cheese Pizza with Mushrooms and Basil

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Photo: Karry Hosford
Yield
4 servings (serving size: 1 wedge)
September 2003
RECIPE BY Cooking Light

Use a teaspoon to evenly dollop the ricotta-Parmesan mixture over the sauce.

Ingredients

  • Cooking spray
  • 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

Nutritional Information

  • Calories 356
  • Caloriesfromfat 26%
  • Fat 10.1g
  • Satfat 4g
  • Monofat 1.8g
  • Polyfat 0.2g
  • Protein 19.4g
  • Carbohydrate 42g
  • Fiber 2g
  • Cholesterol 21mg
  • Iron 2.2mg
  • Sodium 1033mg
  • Calcium 445mg

How to Make It

Step 1

Preheat oven to 450º.

Step 2

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 5 minutes. Remove from heat.

Step 3

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.

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