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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1992
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Place a pizza stone or an inverted baking sheet on the lowest rack of the oven; preheat to 500 degrees 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 and bake until the bottoms are crisp and browned, 10 to 14 minutes. Repeat with the remaining dough and toppings.

Tips

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.

Nutrition Facts

170.2 calories; protein 7.5g 15% DV; carbohydrates 28.2g 9% DV; exchange other carbs 2; dietary fiber 2.4g 10% DV; sugars 4.1g; fat 4.8g 7% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 33.2IU 1% DV; vitamin c 4.4mg 7% DV; folate 19.5mcg 5% DV; calcium 13.5mg 1% DV; iron 0.4mg 2% DV; magnesium 10.9mg 4% DV; potassium 282.8mg 8% DV; sodium 242mg 10% DV; thiamin 0.1mg 8% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2011
I made it with a little tomato sauce as a base on top of whole wheat pitas...much easier to do than this fiasco! Read More
Rating: 4 stars
10/29/2011
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 Read More
Rating: 5 stars
10/29/2011
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 Read More
Advertisement