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.

READER'S COMMENT:

"I made it with a little tomato sauce as a base on top of whole wheat pitas...much easier to do than this fiasco! "

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3 Reviews for Wild Mushroom & Sage Pizzettas

02/14/2011

Wendy Ruopp-Managing Editor

Recommends this recipe

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

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09/17/2010

Anonymous

I made it with a little tomato sauce as a base on top of whole wheat pitas...much easier to do than this fiasco!

Comments

09/17/2010

jameshp1

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

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