Mushroom Onion & Basil Pizza
Delicious, my husband made this pizza for supper and I just couldn't stop eating it. I ate half of the pizza, and drizzled some hot pepper sauce on top, spicy and yummy. We will make it again for sure.
Yield
4 servingsPrep
10 minCook
18 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 8 | ounces |
mushrooms
sliced |
|
| ½ | medium |
red onion
sliced |
|
| 2 | cloves |
garlic
minced |
|
| 10 | ounces |
pizza shell
baked, thin |
*
|
| 1 | cup |
marinara sauce
|
|
| ¼ | cup |
sundried tomatoes
reconstituted, sliced |
|
| 4 | ounces |
mozzarella cheese, non-fat
shredded |
*
|
| ¼ | cup |
Parmesan cheese
freshly |
|
| ¼ | cup |
basil
leaves, thinly sliced fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 231.2 | ml/g |
mushrooms
sliced |
|
| 0.5 | medium |
red onion
sliced |
|
| 2 | cloves |
garlic
minced |
|
| 289 | ml/g |
pizza shell
baked, thin |
*
|
| 237 | ml |
marinara sauce
|
|
| 59 | ml |
sundried tomatoes
reconstituted, sliced |
|
| 115.6 | ml/g |
mozzarella cheese, non-fat
shredded |
*
|
| 59 | ml |
Parmesan cheese
freshly |
|
| 59 | ml |
basil
leaves, thinly sliced fresh |
*
|
Directions
Preheat the oven to 450℉ (230℃).
Heat the oil in a skillet over a medium heat.
Add the mushrooms and onions and cook until tender and most of the liquid evaporates, about 5 minutes.
Stir in the garlic and remove from the heat.
Place the pizza crust on a baking sheet.
Spread the sauce over the crust leaving a 1-inch border.
Top with the mushroom mixture and sun-dried tomatoes.
Sprinkle with the mozzarella and Parmesan cheeses.
Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes.
Sprinkle with basil, cut into 8 slices and serve.
