Mushroom and Herb Pizza

By VerneJ

"Crimini mushrooms provide a meaty, tasty topping for a vegetarian pizza. Using refrigerated dough (white or whole wheat) and prepared marinara sauce helps speed preparation."--Cooking Pleasures (Oct/Nov 2003)

Nutritional Facts per serving: 385 calories, 16.5 g total fat (5.5 g saturated fat), 17.5 g protein, 43.5 g carbohydrate, 20 mg cholesterol, 850 mg sodium, 3 g fiber

Ingredients

• 3 teaspoons olive oil, divided
• 8 oz. crimini or button mushrooms, sliced
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh Italian parsley
• 1/8 teaspoon freshly ground black pepper
• Dash salt
• 2/3 cup prepared marinara sauce
• 1/8 teaspoon crushed red pepper
• 1 (10-oz.) tube refrigerated pizza dough
• 1 cup (4 oz.) shredded part-skim mozzarella cheese
• 1/2 cup diced red onion
• 1/4 cup (1 oz.) freshly grated Parmesan cheese

Preparation

Step 1

1. Place baking stone or inverted baking sheet on lowest oven rack; heat oven to 500°F. or highest setting. Heat baking stone 30 minutes. Spray 12 1/2-inch pizza pan with nonstick cooking spray.

2. Heat 2 teaspoons of the oil in large nonstick skillet over medium-high heat until hot. Add mushrooms; cook 4 to 6 minutes or until tender and liquid is absorbed, stirring occasionally. Add garlic; cook and stir 30 seconds. Remove from heat; stir in parsley, black pepper and salt.

3. In small bowl, stir together marinara sauce and crushed red pepper.

4. On lightly floured surface, roll or stretch dough into 13-inch round. Place on pizza pan; turn edges under to make slight rim around outside edge. Brush remaining 1 teaspoon oil over rim. Spread tomato sauce over crust, leaving 1/2-inch border around edges. Sprinkle mozzarella cheese over sauce; top with mushrooms, onion and Parmesan cheese.

5. Place pizza pan on heated baking stone; bake 10 to 14 minutes or until crust is crisp and golden brown.