Mushroom Pizzette

Mushroom Pizzette
David Meredith
Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

3
tablespoons
olive oil
1
pound
mixed mushrooms (such as cremini, button, and shiitake), sliced
1
tablespoon
fresh thyme leaves
kosher salt and black pepper
1/2
pound
pizza dough, at room temperature
1
cup
grated mozzarella (4 ounces)
1/2
small red onion, thinly sliced

Directions

  1. Heat oven to 350° F with a rack in the lowest position.
  2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and thyme and cook, tossing occasionally, until browned and tender, 5 to 7 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Brush a baking sheet with the remaining tablespoon of oil.
  4. Roll and stretch the dough into a large oval and place on the prepared sheet. Top with the mozzarella, sautéed mushrooms, and onion.
  5. Bake the pizzette until the mozzarella is melted and the crust is golden brown, 20 to 25 minutes.
Dawn Perry
January 2013

Nutritional Information

  • Per Serving
  • Calories 234
  • Fat 18 g
  • Sat Fat 6 g
  • Cholesterol 22 mg
  • Sodium 648 mg
  • Protein 14 g
  • Carbohydrate 30 g
  • Sugar 4 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 152 mg
What does this mean? See Nutrition 101.