Preheat the oven to 450F. Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Pat dry and slice thinly.
Heat the oil in a large skillet over medium heat. Add the mushrooms and onion and cook until tender and the mushroom liquid evaporates and they begin to brown, 5 to 7 minutes. Stir in the garlic and remove from the heat.
Place the pizza crust on a baking sheet. Spread the tomato sauce over the crust, leaving a 1-inch border. Top with the mushroom mixture and sun-dried tomatoes. Sprinkle with the mozzarella and Parmesan. Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes. Sprinkle with the basil, cut into 8 slices, and serve.
SERVES 4
Serving size: 2 slices
Per Serving
Calories: 350;
Total fat: 14g;
Mono: 5.3g;
Poly: 2.5g;
Sat: 3g;
Protein: 17g;
Carb: 41g;
Fiber: 3g;
Chol: 1mg;
Sodium: 750mg
Excellent source of folate, protein
Good source of calcium, copper, fiber, iron, niacin, Pantothenic acid, potassium, riboflavin, selenium, vitamin a, vitamin b6, vitamin c, vitamin d
