Wild Mushroom & Sage Pizzettas
From EatingWell: 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.
- 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.
Tips & Notes
- Tip: 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.
Per serving: 170 calories; 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.
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 vegetable, 1 medium-fat meat
More From EatingWell
Boneless chicken thighs can take plenty of cooking without...
An outstanding salad dressing can take your salad from ho-hum...Oatmeal is an ideal breakfast for cooler months and is arguably...
Who says entertaining has to be reserved for the weekend only...
Peanut butter is a healthy ingredient and more versatile than...
If you’re watching your sodium intake, these low-sodium snack...
When it comes to making healthy slow cooker chicken recipes,...
Whether you’re packing a healthy snack for yourself or your...
When you’re watching your diet, snacking healthfully can keep...
Snacking (done right) can be a healthy way to curb your...
Muffin tins are great for making more than just muffins,...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
When the temperature drops and the days get shorter, there's...
Having a snack attack? Stock your fridge and pantry with...
Low-fat cottage cheese is a healthy addition that adds...
Pass on store-bought snacks that are loaded with fat and...
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Main Ingredient
- Vegetarian, other
- May/June 1992