Mushroom & Goat Cheeze Pizza

LPCoder

Can use half a whole wheat pita as a crust

Mushroom & Goat Cheese Pizza
Serves: 4    Time: 0:45    
INGREDIENTS
13-3/4 ounces refrigerated pizza dough
2 tablespoons olive oil
1 red onion, thinly sliced
3 cloves garlic, minced
8 ounces sliced button mushrooms
6 ounces sliced cremini mushrooms
5 ounces sliced shiitake mushrooms
Salt and black pepper
4 ounces goat cheese, softened
2 cups shredded mozzarella cheese, pizza cheese blend, divided
3/4 cup sun-dried tomatoes, (not packed in oil), finely chopped
PREPARATION
1. Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray. Shape dough into large rectangle on prepared baking sheet. Bake 7 minutes or until set. Cool slightly.
2. Meanwhile, heat oil in 12-inch skillet over medium-high heat. Add onion; cook and stir 2 minutes. Add garlic; cook and stir 30 seconds. Add button and cremini mushrooms. Cook 5 minutes, stirring occasionally. Add shiitake mushrooms; season with salt and pepper. Cook 10 minutes or until liquid has evaporated.
3. Spread goat cheese on pizza crust. Sprinkle with 1-1/2 cups mozzarella cheese and tomatoes. Top with mushroom mixture. Sprinkle with remaining 1/2 cup mozzarella cheese.
4. Bake 10 to 12 minutes or until cheese is melted and crust is golden brown. Serve immediately.
Recipe © 2011 Publications International, Ltd.
Photo © 2011 Publications International, Ltd.

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lukeout007

Sounds great...but any nutrition info?

lifechange12

bump

LPCoder

Sorry, no nutrition information on it. Because you can put on whatever you like and because some people will use refrigerated pizza dough and some will use pitas... the nutrition information changes.

lukeout007

Entered everything into the MFP recipe calculator...This is based on the recipe as it is written (not with a pita subbed)

Total Cals: 2465
Cals per serving: 616

Not awful...but reducing the amount of mozzarella and olive oil would drop 400 cals total and 100 cals from each serving.

LPCoder

Use low fat mozzarella, and switch the sun dried tomatoes to fresh tomatoes. The pita makes a difference too! I have it down to 300 per serving!