This simple pizza gets its great flavor from three kinds of mushrooms and tangy gorgonzola cheese.
- 4 oz. sliced shitake mushrooms
- 4 oz. sliced button mushrooms
- 4 oz. sliced portabella mushrooms
- 1 clove garlic, crushed
- 2 Tablespoons olive oil
- 4 Tablespoons Italian flat-leaf parsley, chopped
- 4 oz. low-fat mozzarella, shredded
- 1 prepared pizza crust (such as Boboli)
- 4 oz. gorgonzola cheese, crumbled
Sauté the mushrooms and garlic in the olive oil until the mushrooms give up their water. Add the parsley and cook until the water is cooked off. Set aside.
Sprinkle mozzarella cheese over the crust and spoon the mushrooms and parsley evenly over the crust. Spread the crumbled gorgonzola over the mushrooms.
Bake at 450°F for 8-10 minutes. Serve hot.
- Yields: 2-3 servings
- Preparation Time: 20 minutes
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