Mushroom, Onion, and Basil Pizza

January 21, 2008 8:28:59 AM PST
In her new book, The Food You Crave: Luscious Recipes for a Healthy Life, Ellie Krieger presents more than 200 recipes using only fresh ingredients that are simply but scintillatingly prepared. She shares one of her healthy recipes.
  • 1/4 cup sun-dried tomatoes (not oil-packed)
  • Boiling water
  • 1 tablespoon olive oil
  • 8 ounces white mushrooms, sliced (about 3 cups)
  • 1/2 medium red onion, sliced into half-moons
  • 2 cloves garlic, minced (about 2 teaspoons)
  • One 10-ounce store-bought baked thin pizza crust
  • 1 cup Easy Tomato Sauce (page 153) or store-bought marinara sauce
  • 1 cup shredded part-skim mozzarella cheese (4 ounces)
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup thinly sliced fresh basil

    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