| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Pizza | 1 | Servings |
INGREDIENTS
| 4 | White mushrooms, about 4 oz | |
| 2 | t | Olive oil |
| 1 | Pizza shell, 6" round | |
| 3 | Turkey or ham, thin slices | |
| 1 | Tomato, thinly sliced | |
| Coarsely ground black pepper | ||
| to taste | ||
| 2 | t | Chopped parsley or basil |
| 3 | Swiss cheese, thin slices | |
| about 1 oz |
INSTRUCTIONS
If you like a Southwestern taste to your pizza, substitute slices of smoked chicken breast and Monterey Jack cheese, then sprinkle with chopped cilantro. Or create a great Italian taste with prociutto and mozzarella. Pizza shells are now in the refrigerator case or in their own display rack in most supermarkets. Preheat oven to 450'F. Wipe mushrooms clean and trim stems; slice. Heat oil in a small skillet. Add mushroom slices and cook over high heat for 2 minutes, shaking skillet. Reserve. Cover pizza shell with turkey slices. Top with slices mushrooms and tomato. Sprinkle with pepper to taste and 1 1/2 teaspoons parsley. Top with cheese. Bake 8-10 minutes, or until cheese is golden and bubbly. Garnish with remaining parsley. Serve immediately. Serves one: 641 calories, 25 grams fat, 84 milligrams cholesterol. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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