Favorite Recipes of Maverick Swaniel Harrienger

{July 24, 2013}   Double Mushroom Pizza (Cooking Light: Crave! [2013])

1.5 teaspoons olive oil
18-ounce package presliced cremini or button mushrooms
1 6-ounce package presliced portobello mushrooms, coarsely chopped
.25 teaspoon freshly ground black pepper
3 minced garlic cloves
1 tablespoon cornmeal
Whole Wheat Pizza Dough or 1 pound refrigerated fresh whole wheat pizza dough
1 thinly sliced plum tomato
1.25 cups shredded part skim mozzarella cheese
1.5 teaspoons chopped fresh thyme

Preheat oven to 500°F.
Heat oil in large nonstick skillet over medium heat.  Add mushrooms and pepper to pan; cook 8 m, stirring occasionally.  Stir in garlic; sauté 30 s.  Remove from heat.
Sprinkle cornmeal on large baking sheet.  Roll dough into 12″ circle on prepared pan.  Arrange tomato slices over dough, leaving .5″ border.  Spread mushroom mix over tomatoes; sprinkle with cheese.
Bake at 500°F 14 m.  Remove pizza from oven; sprinkle with thyme.  Cut pizza into 4 wedges.  Serves 4.


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