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Wild Mushroom & Sage Pizzettas
Wild Mushroom & Sage Pizzettas
3 Reviews
From: EatingWell Magazine, May/June 1992
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.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1½ teaspoons extra-virgin olive oil
- 8 cups sliced wild and/or cultivated mushrooms, such as chanterelles, cepes, shiitake, oyster, button (about 1½ pounds)
- 2 cups sliced onions
- ¼ 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
Preparation
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Active
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Ready In
- Heat oil in a large nonstick skillet over medium heat. Add mushrooms and onions and saute 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 ⅓ cup of the mushroom-onion mixture evenly over the cheese. Sprinkle with ½ teaspoon fresh sage (or ⅛ teaspoon dried).
- Carefully slide the pizzas onto the heated pizza stone or baking sheet and bake until the bottoms are crisp and browned, 10 to 14 minutes. Repeat with the remaining dough and toppings.
- Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn't contain any hydrogenated oils.
- Serving size: 6-inch pizza
- Per serving: 170 calories; 5 g fat(0 g sat); 2 g fiber; 28 g carbohydrates; 8 g protein; 20 mcg folate; 0 mg cholesterol; 4 g sugars; 33 IU vitamin A; 4 mg vitamin C; 14 mg calcium; 0 mg iron; 242 mg sodium; 283 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 1½ starch, 1 vegetable, 1 medium-fat meat
Reviews 3
February 14, 2011
By: Wendy Ruopp
Wonderful flavor
My husband made this recipe as 1 large pizza, using sourdough crust from the starter he's been feeding. We got oyster mushrooms at the farmers' market, and onions, and splurged the $2+ for fresh sage--worth it. Earthy, delicious, sophisticated taste.
Pros: sophisticated topping, smelled and tasted great
Cons: none
September 17, 2010
By: EatingWell User
I made it with a little tomato sauce as a base on top of whole wheat pitas...much easier to do than this fiasco!
September 17, 2010
By: James Pauley
I make my own whole wheat pizza dough. All of my family and friends loved this recipe. We even used some chopped salad greens sprinkled over the top, after it came out of the oven.
Thank you for the information and the wonderful recipe.
Dr. James Pauley
