Hearty & Healthy Mushroom Lovers Pizza
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Hearty & Healthy Mushroom Lovers Pizza calories by ingredient
Introduction
Earthy mushrooms and fresh leeks, plus a creamy white sauce, take your weekly pizza night from routine to something special. Earthy mushrooms and fresh leeks, plus a creamy white sauce, take your weekly pizza night from routine to something special.Number of Servings: 6
Ingredients
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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 diced
4 ounces shiitake mushrooms, stems removed and diced
2 cloves garlic, sliced
1 teaspoon Italian seasoning
1/8 teaspoon black pepper
1 cup white beans, drained and rinsed
1 teaspoon anchovy paste or 1 anchovy, minced
1 tablespoon fat-free Greek yogurt
1/4 cup shaved or shredded Parmesan cheese
Tips
This recipe is easily halved, with a flatbread swapped for the pizza crust.
Reserve the mushroom stems for stock. They are quite tough but flavorful.
Directions
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
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