Mushroom and Pea Pizzas

Mushroom and Pea Pizzas
Paul Sirisalee
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preparation
15
minutes
cooking
35
minutes
Serves 4

Ingredients

1
pound
pizza dough, at room temperature
cornmeal, for the baking sheets
1 1/2
cups
ricotta
4
ounces
mushrooms, thinly sliced (about 2 cups)
1/2
cup
frozen peas
kosher salt and black pepper
1/4
cup
chopped fresh basil
2
teaspoons
chopped fresh thyme

Directions

  1. Heat oven to 475° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
  2. Dividing evenly, top the rounds with the ricotta, mushrooms, and peas; season with ¼ teaspoon each salt and pepper. Bake until the crust is golden brown, 18 to 20 minutes. Dividing evenly, top with the basil and thyme.

 

Kristen Evans Dittami, Family Issue 2012

Nutritional Information

  • Per Serving
  • Calories 462
  • Fat 14 g
  • Sat Fat 8 g
  • Cholesterol 47 mg
  • Sodium 741 mg
  • Protein 22 g
  • Carbohydrate 60 g
  • Sugar 4 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 204 mg
What does this mean? See Nutrition 101.

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