Mushroom FlatbreadSubmitted by: DOWN2SEXY
IntroductionThis aromatic and flavorful dish is surprisingly low in calories and fat content. It can be served as an appetizer or when paired with a nice salad, it makes a nice entree. At roughly 115 calories per serving, you can even have guilt-free seconds! This aromatic and flavorful dish is surprisingly low in calories and fat content. It can be served as an appetizer or when paired with a nice salad, it makes a nice entree. At roughly 115 calories per serving, you can even have guilt-free seconds!
1 13.8 ounce package of Pilsbury refrigerated pizza dough
1 tablespoon extra virgin olive oil
1 pound of portabella mushrooms
1/2 cup chopped onions
1 cup grated parmesan cheese
1 tablespoon dried rosemary leaves
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon dried thyme
Open refrigerated dough, unroll and place on the pizza pan. Working from the middle out, stretch the dough leaving about 1/2 inch between the edge of the dough and the edge of the pan. Pinch the edges of the dough to create a ledge all the way around the edges.
Clean and slice the mushrooms and chop the onions. Combine the herbs and crush them with a mortar and pestle (or in a shallow bowl, using the back of a spoon). Heat the olive oil over medium heat in a skillet. Add the mushrooms, onions and herbs and stir frequently until the onions start to become transparent and the mushrooms deepen in color and start releasing their juices.
Remove the mushroom mixture from the heat and spread it evenly over the prepared dough. Sprinkle the parmesan cheese evenly over the top. Bake in pre-heated oven for 10 to 15 minutes, or until the outer edge of the crust is a light golden brown. Remove from oven and cut into 8 equal pieces.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DOWN2SEXY.