| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Couscous, Etc., Main dishes, Pasta, Vegetarian | 6 | Servings |
INGREDIENTS
| 10 | oz | Refrigerated pizza crust |
| dough | ||
| 1 | T | 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 | t | Dried Italian seasoning |
| 1/4 | t | 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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