| 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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