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Mushroom Onion & Basil Pizza

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Mushroom Onion and Basil Pizza

Delicious, my husband made this pizza for supper and I just couldn't stop eating it. I ate half of the pizza, and drizzled some hot pepper sauce on top, spicy and yummy. We will make it again for sure.

 

Yield

4 servings

Prep

10 min

Cook

18 min

Ready

30 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
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8 ounces mushrooms
sliced
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½ medium red onion
sliced
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2 cloves garlic
minced
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10 ounces pizza shell
baked, thin
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1 cup marinara sauce
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¼ cup sundried tomatoes
reconstituted, sliced
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4 ounces mozzarella cheese, non-fat
shredded
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¼ cup Parmesan cheese
freshly
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¼ cup basil
leaves, thinly sliced fresh
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Ingredients

Amount Measure Ingredient Features
15 ml olive oil
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231.2 ml/g mushrooms
sliced
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0.5 medium red onion
sliced
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2 cloves garlic
minced
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289 ml/g pizza shell
baked, thin
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237 ml marinara sauce
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59 ml sundried tomatoes
reconstituted, sliced
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115.6 ml/g mozzarella cheese, non-fat
shredded
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59 ml Parmesan cheese
freshly
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59 ml basil
leaves, thinly sliced fresh
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Directions

Preheat the oven to 450℉ (230℃).

Heat the oil in a skillet over a medium heat.

Add the mushrooms and onions and cook until tender and most of the liquid evaporates, about 5 minutes.

Stir in the garlic and remove from the heat.

Place the pizza crust on a baking sheet.

Spread the sauce over the crust leaving a 1-inch border.

Top with the mushroom mixture and sun-dried tomatoes.

Sprinkle with the mozzarella and Parmesan cheeses.

Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes.

Sprinkle with basil, cut into 8 slices and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 10649% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 321mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 10%
Calcium 10% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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