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8
ounces wild mushrooms* (chanterelle, oyster, shiitake), sliced
1
tablespoon butter
1
pound pizza dough, defrosted if frozen
1
tablespoon cornmeal
1
teaspoon olive oil
1/2
teaspoon coarsely ground black pepper
1
tablespoon chopped fresh herbs (rosemary, thyme, savory)
4
medium plum tomatoes, sliced
1
cup (4 ounces) shredded Fontina cheese
1/2
cup sliced green onion
1
cup (4 ounces) smoked mozzarella cheese, cut into small cubes
1/4
cup (1 ounce) grated Parmesan cheese, divided
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Preheat oven to 425°.
In large skillet, sauté mushrooms in butter until softened, 3 to 4 minutes. Set aside.
Roll-out or stretch pizza dough to fit a 12-inch round pizza pan sprinkled with cornmeal. Drizzle one teaspoon oil over dough. Sprinkle dough with black pepper and herbs, pressing lightly into dough.
Arrange tomatoes in a single layer over dough. Sprinkle with Fontina cheese. Drain excess liquid from mushrooms and spoon them onto cheese. Sprinkle with onion. Scatter mozzarella cheese over pizza and top with two tablespoons Parmesan cheese.
Bake 15 to 20 minutes or until crust is golden. Remove from oven. Sprinkle with remaining Parmesan.
*Note: Domestic white or brown mushrooms can be substituted for wild mushrooms.
Servings: 1 slice
Calories per serving: 300
Protein: 15 g
Fat: 12 g
Carbohydrate: 35 g
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