The pungent herb sage is quite versatile, pairing well with pork, chicken, citrus and here with wild mushrooms on this earthy-flavored pizza. Dried sage will do, but is not as aromatic as fresh. Try this pizza as a light main course or cut into wedges and serve as an appetizer.
Eight 6-inch pizzas
Active Time: 1 1/4 hours |
Total Time: 1 1/4 hours
1 1/2 teaspoons extra-virgin olive oil
8 cups sliced wild and/or cultivated mushrooms, such as chanterelles, cepes, shiitake, oyster, button (about 1 1/2 pounds)
2 cups sliced onions
1/4 teaspoon salt
Freshly ground pepper to taste
1 pound whole-wheat pizza dough (see Tip), thawed if frozen
Cornmeal for dusting
1 cup shredded part-skim mozzarella cheese (4 ounces)
4 teaspoons chopped fresh sage or 1 teaspoon dried, rubbed
Heat oil in a large nonstick skillet over medium heat. Add mushrooms and onions and sauté until tender, 3 to 5 minutes. Season with salt and pepper. Let cool.
Place a pizza stone or an inverted baking sheet on the lowest rack of the oven; preheat to 500°F or the highest oven setting. Divide dough into 8 pieces. Using your fists, stretch one piece into a 6-inch round. Alternatively, with a rolling pin, roll out on a lightly floured surface. (Keep remaining dough covered with a towel or plastic wrap.) Place on a cornmeal-dusted pizza peel or an inverted baking sheet, using enough cornmeal so that the dough slides easily. Stretch or roll a second piece of dough and place beside the first.
Sprinkle 2 tablespoons mozzarella over each round. Arrange 1/3 cup of the mushroom-onion mixture evenly over the cheese. Sprinkle with 1/2 teaspoon fresh sage (or 1/8 teaspoon dried).
Carefully slide the pizzas onto the heated pizza stone or baking sheet. Bake until the bottoms are crisp and browned, 10 to 14 minutes. Repeat with the remaining dough and toppings.
Per serving :
2 g Fat;
0 g Sat;
1 g Mono;
0 mg Cholesterol;
28 g Carbohydrates;
8 g Protein;
2 g Fiber;
242 mg Sodium;
282 mg Potassium