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.
Serving size: 2 slices
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