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

Recipe by Cooking Light September 2003


Credit: Karry Hosford

Recipe Summary test

4 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

356 calories; calories from fat 26%; fat 10.1g; saturated fat 4g; mono fat 1.8g; poly fat 0.2g; protein 19.4g; carbohydrates 42g; fiber 2g; cholesterol 21mg; iron 2.2mg; sodium 1033mg; calcium 445mg.