| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Main dishes, Vegetarian, Pasta, Couscous, Etc. |
6 |
Servings |
INGREDIENTS
| 10 |
oz |
Refrigerated pizza crust dough |
| 1 |
tb |
Cornmeal |
| 2 3/4 |
c |
Sliced oyster mushroom caps (about 3.75 ounces) |
| 2 3/4 |
c |
Sliced cremini mushrooms |
| 1/4 |
c |
Shallots; thinly sliced |
| 1 |
ts |
Dried Italian seasoning |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Grated fresh Parmesan cheese |
| 1/4 |
c |
Shredded fontina or Swiss cheese (1 ounce) |
INSTRUCTIONS
Almost any combination of mushrooms can be used to top this pizza. Preheat
oven to 500 degrees Roll dough into a 13 x 9-inch rectangle; place on a
baking sheet sprinkled with cornmeal. Arrange sliced mushrooms and shallots
over dough. Sprinkle with Italian seasoning and pepper; top with cheeses.
Bake at 500 degrees for 10 minutes or until crust is golden brown. Yield: 6
servings.
CALORIES 160 (23% from fat) FAT 4.5g (sat 2.1& mono 1 .3g, poly 0.7g);
PROTEIN 4.9g; CARB 25.3g; FIBER 0.6g; CHOL 11g; IRON 0.8mg; SODIUM 249mg
CALC 85mg
Recipe by: Cooking Light, September 1997, page 108
Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller
<schuller@ix.netcom.com> on Sep 07, 1997
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