Mushroom, Onion, and Basil Pizza |
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Prep Time: 30 Minutes Cook Time: 13 Minutes |
Ready In: 43 Minutes Servings: 4 |
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'The Food You Crave' by Ellie Krieger Ingredients:
1/4 cup sun-dried tomato (not packed in oil) |
boiling water |
1 tablespoon olive oil |
8 ounces white mushrooms, sliced (about 3 cups) |
1/2 medium red onion, sliced into half-moons |
2 garlic cloves, minced |
1 (10 ounce) store-bought baked thin pizza crust |
1 cup marinara sauce (jarred or homemade) |
1 cup shredded part-skim mozzarella cheese |
1/4 cup freshly grated parmesan cheese |
1/4 cup thinly sliced fresh basil |
Directions:
1. Preheat the oven to 450°.
2. Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes.
3. Pat dry and slice thinly.
4. Heat the oil in a large skillet over medium heat.
5. Add the mushrooms and onion; cook until tender and the mushroom liquid evaporates and they begin to brown, 5-7 minutes (season this with a little salt and pepper, if desired).
6. Stir in the garlic and remove from the heat.
7. Place the pizza crust on a baking sheet; spread the marinara sauce over the crust, leaving a 1-inch border.
8. Top with the mushroom mixture and sun-dried tomatoes.
9. Sprinkle with the mozzarella and Parmesan.
10. Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes.
11. Sprinkle with the basil, cut into 8 slices, and serve.
12. Per serving: 350 calories, 14 g fat, 41 g carb, 3 g fiber.
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