Category: Vegetables

10 oz Refrigerated pizza crust dough

1 tbsp Cornmeal

2 3/4 cup Sliced oyster mushroom caps (about 3.75 ounces)

2 3/4 cup Sliced cremini mushrooms

1/4 cup Shallots, thinly sliced

1 tsp Dried Italian seasoning

1/4 tsp Pepper

1/4 cup Grated fresh Parmesan cheese

1/4 cup Shredded fontina or Swiss cheese (1 ounce)

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