Hearty & Healthy Mushroom Lovers Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
12-inch whole wheat pizza shell (such as Boboli Whole Wheat Thin Crust)2 medium leeks, white part only, sliced (about 1 cup)8 ounces baby portabella mushrooms, stems removed and diced4 ounces shiitake mushrooms, stems removed and diced2 cloves garlic, sliced1 teaspoon Italian seasoning1/8 teaspoon black pepper1 cup white beans, drained and rinsed1 teaspoon anchovy paste or 1 anchovy, minced1 tablespoon fat-free Greek yogurt1/4 cup shaved or shredded Parmesan cheese
Move the top oven rack to the highest position in the oven.
Preheat the oven to 400 degrees F.
Place a large skillet over medium heat and coat with cooking spray.
Add the leeks to the pan, saute until tender (about three minutes), then add the mushrooms and garlic, and cook until the mushrooms soften and darken (another four minutes or so). Stir in the Italian seasoning and pepper, then remove from heat.
Set aside 2 cups of the mushrooms.
Add 1/4 cup water to the pan with the remaining mushrooms and increase heat to high. Bring to a boil, and cook until the liquid has reduced by half.
While the mushrooms are reducing, prepare the sauce.
Add the beans into the food processor with the mushrooms and juice from the skillet, the anchovy paste and the yogurt. Pulse until it forms a thick sauce.
Spread over the dough, top with the reserved mushrooms and the cheese. Bake for 18-20 minutes, until the cheese is bubbly.
Serving Size: Makes 6 slices, 1 slice per serving
Preheat the oven to 400 degrees F.
Place a large skillet over medium heat and coat with cooking spray.
Add the leeks to the pan, saute until tender (about three minutes), then add the mushrooms and garlic, and cook until the mushrooms soften and darken (another four minutes or so). Stir in the Italian seasoning and pepper, then remove from heat.
Set aside 2 cups of the mushrooms.
Add 1/4 cup water to the pan with the remaining mushrooms and increase heat to high. Bring to a boil, and cook until the liquid has reduced by half.
While the mushrooms are reducing, prepare the sauce.
Add the beans into the food processor with the mushrooms and juice from the skillet, the anchovy paste and the yogurt. Pulse until it forms a thick sauce.
Spread over the dough, top with the reserved mushrooms and the cheese. Bake for 18-20 minutes, until the cheese is bubbly.
Serving Size: Makes 6 slices, 1 slice per serving
Nutritional Info Amount Per Serving
- Calories: 274.4
- Total Fat: 7.8 g
- Cholesterol: 17.2 mg
- Sodium: 509.5 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 6.9 g
- Protein: 17.8 g
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