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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cremini and portobellos are actually the same mushroom; portobellos are the mature form. Marry them with a whole-wheat crust for a pizza with earthy, nutty flavor. Ingredients:
1 (10-ounce) whole wheat italian thin pizza crust (such as boboli) |
cooking spray |
1 1/2 teaspoons olive oil, divided |
1 (8-ounce) package presliced cremini or button mushrooms |
1 (6-ounce) package presliced portobello mushrooms, coarsely chopped |
1 1/2 teaspoons chopped fresh thyme |
3 garlic cloves, minced |
3/4 cup 2% reduced-fat milk |
2 tablespoons all-purpose flour |
3 tablespoons grated asiago cheese |
1/4 teaspoon freshly ground black pepper |
1 large plum tomato, thinly sliced |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 375°.
2. Place pizza crust on a baking sheet coated with cooking spray. Bake at 375° for 5 minutes. Remove crust from oven (do not turn oven off); set crust aside.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add 1 teaspoon oil to pan, swirling to coat. Add mushrooms to pan; sauté 8 minutes or until moisture evaporates. Stir in thyme; spoon mushroom mixture into a bowl.
4. Add remaining 1/2 teaspoon oil to pan, and reduce heat to medium. Add garlic to pan; cook 45 seconds. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; cook 2 minutes or until thick, stirring constantly. Add Asiago and pepper, stirring until cheese melts.
5. Spread sauce over crust, leaving a 1/2-inch border. Top evenly with mushroom mixture, tomato slices, and mozzarella. Bake at 375° for 10 minutes or until cheese melts and begins to brown. Cut pizza into 8 wedges.
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