WILD MUSHROOM PIZZA
What's great about this wild mushroom pizza is you don't need to worry about finding the right toppings. Whatever wild mushrooms are in season or at your market will work beautifully. I like to get as many different ones as possible. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 slices.
Number Of Ingredients 18
Steps:
- In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°., Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes. , Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme and basil.
Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 357mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
31 BEST MUSHROOM PIZZA RECIPES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep the recipe in 30 minutes or less!
Nutrition Facts :
ALLIE'S MUSHROOM PIZZA
A simple mushroom spinach pizza, much better then takeout pizza!
Provided by ALLIEB
Categories World Cuisine Recipes European Italian
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
- In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
- Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 26.2 g, Cholesterol 23.1 mg, Fat 13.2 g, Fiber 1.2 g, Protein 14.3 g, SaturatedFat 4.7 g, Sodium 469 mg, Sugar 1.5 g
SAUSAGE MUSHROOM PIZZA
Pizza night just got more fun with individual-sized pizzas--plus they're made completely on the grill.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 52m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with cornmeal.
- Divide Whole Wheat Sesame Seed Dough or thawed pizza dough into 8 equal portions. Cover and let rest for 10 minutes.
- Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise.
- Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil.
- Grilling: Line grill rack with Reynolds Wrap® Heavy Duty Aluminum Foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Top pizzas as directed above. Return assembled pizzas to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.
Nutrition Facts : Calories 477.5 calories, Carbohydrate 59.3 g, Cholesterol 31.9 mg, Fat 16.7 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 6.6 g, Sodium 1303.5 mg, Sugar 6.8 g
POLISH-STYLE PIZZA WITH MUSHROOMS AND CHIVES (ZAPIEKANKA)
This late-night snack, popular in outdoor kiosks across Poland, is an Eastern European cousin to French-bread pizza, built on a savory base of sautéed mushrooms.
Provided by Adina Steiman
Time 40m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F; line a rimmed baking sheet with foil. Place bread halves cut side up on sheet.
- Melt butter in a medium skillet over medium heat. Cook onion, stirring, until translucent, 3-4 minutes. Add mushrooms and lightly season with salt and pepper; cook, stirring occasionally, until liquid is evaporated and mixture cooks down to a spreadable consistency, about 10 minutes more. Let cool.
- Spread 2 Tbsp. ketchup on each piece of bread. Divide mushroom mixture between pieces. Sprinkle mozzarella over each, leaving a bit in reserve. Top cheese with ham, then sprinkle ham with remaining cheese. Bake zapiekanki until bread is golden and crisp and cheese is lightly browned and bubbly, 12-14 minutes. Top with mayonnaise and your choice of toppings.
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MUSHROOM PIZZA WITH FRESH HERBS – A COUPLE COOKS
From acouplecooks.com
Reviews 3Calories 131 per servingCategory Main Dish
- Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
- Clean the mushrooms and slice them. In a saute pan or skillet, heat the 1 tablespoon olive oil to medium high heat. Add the mushrooms, chopped herbs, and 1/4 teaspoon kosher salt and cook for about 5 minutes, stirring occasionally. When mushrooms are tender, reduce the heat to low, add lemon juice. Remove from the heat.
- When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
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