Gluten Free Mushroom And Ricotta Pizza Recipes

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MUSHROOM AND RICOTTA PIZZA



Mushroom and Ricotta Pizza image

This is based on a recipe I found in Fitness Magazine, June 2011. I made it tonight with a few modifications (detailed in recipe) and it was very tasty! We will be making this again. Didn't even miss the meat!

Provided by HisPixie

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

1 whole wheat pizza dough (I use Trader Joe's)
2 ounces cremini mushrooms, thinly sliced
1 tablespoon olive oil
1 garlic clove, minced (or more, to taste)
1/4 teaspoon dried oregano (I used fresh) or 1 teaspoon fresh oregano (I used fresh)
1/2 cup ricotta cheese
1/2 cup mozzarella cheese (or more, your preference)
1/4 cup fresh basil leaf
kosher salt, to taste
fresh ground pepper

Steps:

  • Preheat oven to 425 degrees.
  • Prepare pizza dough-roll out on lightly floured surface and place on lightly oiled pizza pan.
  • Toss the mushrooms with the 1 TBL of olive oil. Top pizza dough with the mushrooms, garlic and oregano.
  • Drop dollops of ricotta, drizzle with olive oil, Kosher salt and fresh ground pepper.
  • Top with fresh basil leaves. Sprinkle mozzarella cheese over basil leaves.
  • Bake for 10 to 12 minutes or until crust is done and cheese is melted.

THINNEST CRUST PIZZA WITH RICOTTA AND MUSHROOMS



Thinnest Crust Pizza with Ricotta and Mushrooms image

Asiago cheese is full flavored, so a little gives lots of taste. A sandwich wrap instead of pizza dough, when baked, gives you crunch without as many calories -- there are only 305 per serving!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 7

2 teaspoons olive oil, plus more for baking sheets
2 whole-wheat sandwich wraps (12-inch)
2 ounces Asiago cheese, shredded (1 cup)
2/3 cup part-skim ricotta
1 package (10 ounces) white mushrooms, trimmed and thinly sliced
1 small red onion, halved and thinly sliced
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush 2 rimmed baking sheets with oil, or for easy cleanup, line with parchment paper then brush with oil. Place 1 wrap on each sheet; brush with 1 teaspoon oil.
  • Sprinkle wraps with Asiago, then dollop with ricotta. Sprinkle with mushrooms and onion; season with salt and pepper.
  • Bake pizzas until crust is crisp and very brown all over, 20 to 25 minutes, rotating sheets from top to bottom and front to back twice during baking. Cut in half with a pizza cutter or knife; serve one half per person.

Nutrition Facts : Calories 305 g, Fat 14 g, Fiber 4 g, Protein 14 g, SaturatedFat 6 g

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