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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.

Source: EatingWell Magazine, May/June 1992


Recipe Summary

1 hr 15 mins


Ingredient Checklist


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.

  • 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.


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

6-inch pizza
170 calories; protein 7.5g; carbohydrates 28.2g; dietary fiber 2.4g; sugars 4.1g; fat 4.8g; saturated fat 0.4g; vitamin a iu 33.2IU; vitamin c 4.4mg; folate 19.5mcg; calcium 13.5mg; iron 0.4mg; magnesium 10.9mg; potassium 282.8mg; sodium 242mg; thiamin 0.1mg.

1 1/2 starch, 1 vegetable, 1 medium-fat meat