Wednesday, September 08, 2010

Double Mushroom Pizza

This was oddly terrible. The saucy stuff was gluey and weird, and the mushroom mixture was boring. I stopped using Boboli crusts forever ago because it lacks the flavor of a homemade pizza dough (or, you know, Pillsbury...) and this pizza reminded me why. I still ate it, it was just not very good.


Double-Mushroom Pizza
Cooking Light, January 2009

Choosing a premade whole wheat pizza crust not only saves time, but it also introduces whole-grain benefits to the meal.

10 ounces wheat Italian thin pizza crust -- (such as Boboli)
Cooking spray
1 1/2 teaspoons olive oil -- divided
8 ounces presliced cremini or button mushrooms
6 ounces 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 shredded part-skim mozzarella cheese -- (4 ounces)

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.

Servings: 4

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