Posts Tagged ‘Pizza’

Mushroom, Caramelized Onion & Blue Cheese Flatbreads

Waiting on Martha’s review of Seasons 52 restaurant. She loved their pizza so much she had to make her own version piled high with crimini mushrooms and topped off with fresh arugula.

Yield: 6

Total Time: 1 hr 20 min


2 cups sliced crimini mushrooms
2 cups crumbled blue cheese
4 large white onions
2-3 cups arugula
2 large cloves garlic
1/2-3/4 cup olive oil
Fresh pizza dough
1/4 cup flour
1 tablespoon sugar
1 teaspoon salt


Caramelizing Onions
Slice 4 large white onions to desired thickness. Using a wide bottomed skillet add enough olive oil where it coats the entire pan and cook on medium/high heat. When the oil begins to shimmer add onions and stir to fully coat all the onions with oil. Cook 10 minutes stirring occasionally. Add salt and sugar, bring the heat down to medium/low. Cook an additional 30-40 minutes, stirring occasionally, until your onions are completely caramelized. If your onions begin to dry out during this process add more olive oil or a little water. Set aside.

Preheat your grill to 400 degrees, or oven to 400 degrees.

On a flat floured surface roll out the pizza dough making 6 small flat breads, about a 1/4 inch thick. Brush east side of the dough with olive oil and grill flatbreads on a pizza stone until just barley cooked, pull off and let cool 5 minutes.

Once cooled rub half a garlic clove over each side of the flatbread and brush with olive oil. Add mushrooms, caramelized onions, and blue cheese. Grill each flatbread until cheese is melted, top with fresh arugula and enjoy!

Cheeseburger Pizza

Serves 8
Prep Time: 20 mins.
Cook Time: 20 mins.


8 oz fresh button Mushrooms
1 tbsp canola oil
1/2 lb lean ground beef
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1/2 tsp each salt and pepper
1 ball prepared pizza dough
1/3 cup tomato sauce
1/3 cup barbecue sauce
1 1/2 cups shredded part skim Mozzarella Cheddar Blend
1 plum tomato, seeded and diced
1/2 small red onion, very thinly sliced
1/2 cup shredded lettuce
1/4 cup light mayonnaise
2 tbsp yellow mustard


Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture, ground beef, seasoning blend, salt and pepper. Cook for 10 minutes until mushroom mixture is browned.

Preheat the oven to 450°F (230°C). Roll the dough out, on a lightly floured surface, into an 18 x 12-inch rectangle; transfer to a parchment-lined baking sheet. Stir the tomato sauce with the barbecue sauce and spread over the dough. Sprinkle cheese over the sauce; top with mushroom mixture, tomatoes and red onion.

Bake for 20 to 25 minutes until golden. Stir the mayonnaise with the mustard. Sprinkle the lettuce over the pizza and drizzle with mayonnaise mixture. Cut into portions and serve immediately.

Tip: Place the mayonnaise mixture into a plastic re-sealable bag and snip off a small portion of the corner. Pipe the mixture over the pizza to get an even drizzle.

Triple Mushroom Truffle Goat Cheese Pizza


1 ½ cup crimini mushrooms, sliced
1 ½ cup medium white mushrooms, sliced
1 ½ cup Portobella mushrooms, sliced
1/8 cup olive oil
Kosher salt and fresh ground pepper to taste
¼ cup ricotta cheese
¾ Tbsp. crème fraiche
½ tsp. fresh parsley
½ tsp. fresh basil
½ tsp. fresh oregano
1 tsp. honey
20 oz. fresh pizza dough, stretched to 18” round and placed on pizza disk and allowed to rise
4 cups arugula, slightly wilted
¾ cup truffle goat cheese
¾ cup shredded mozzarella
2 Tbsp. truffle oil


Preheat oven to 450 degrees.
Sauté the mushrooms in olive oil for 1 minute. Add a pinch of kosher salt and fresh ground pepper. Set mushroom mixture aside. Mix the ricotta, creme fraiche, parsley, basil, oregano and honey, and set aside.

To assemble the pizza, spread cheese mixture on top of the pizza dough, leaving a 1-inch border free of cheese. Sprinkle the mushroom mixture over the cheese mixture. Spread the wilted arugula over the mushrooms. Sprinkle the truffle goat cheese on top of the arugula and then finish with the shredded fresh mozzarella. Bake in a pizza oven (or a 450 degree convection oven) for 6-8 minutes. The crust should be brown and the top bubbly. Drizzle cooked pizza with truffle oil.

Salami Spinach and Mushroom Stromboli

Just in time for a new school year, Paula from Bell’alimento shares a recipe for Salami, Spinach and Mushroom Stromboli that will have your family rethinking pizza night.


Prepared pizza dough
1/4 pound thinly sliced salami
4 cups fresh baby spinach
3 ounces fresh mushrooms – thinly sliced
1/2 cup grated mozzarella cheese


  1. Preheat oven to 425° F. Line a rimmed baking sheet with a silpat mat (or parchment paper).
  2. Using a rolling pin, roll pizza dough onto silicone mat (or parchment) and form into a rectangle. Top with salami, spinach mushrooms and cheese. Starting on the short end, roll up the dough. Place seam-side down.
  3. Lightly brush top with olive oil. Bake approximately 25 to 30 minutes or until golden brown. Allow to cool slightly before slicing.

Andouille Sausage, Mushroom and Sun-Dried Tomato Naan Pizza

You will love the flavor combination of this naan pizza creation by Aggie’s Kitchen! Enjoy a couple of slices of this hearty pizza with a green salad to keep things on the lighter side.


2 naan breads
4 tablespoons sun-dried tomato spread
2 links turkey andouille sausage, halved then sliced
1 teaspoon olive oil
8 oz. whole portabella mushroom, sliced
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
For the sun-dried tomato spread:
3 oz. sun-dried tomatoes, julienned and rehydrated in a bowl of water
1/4 cup olive oil
1 clove garlic, smashed
2 tablespoons water, reserved from rehydrating sundried tomatoes
good pinch coarse salt and pepper


  1. Preheat oven to 400 degrees. (if using a pizza stone set inside oven to preheat at this time as well)
  2. To prepare sun-dried tomato spread: Combine ingredients into blender or small food processor. Pulse a few times until spreadable. You do not need to puree, it can be chunky.
  3. In a large sauté pan, cook sausage slices for about 7 minutes or until browned. Set aside in bowl. In same pan, sauté mushrooms in 1 teaspoon olive oil. Add pinch salt and pepper and cook until softened, about 8-10 minutes. Set aside.
  4. Place naan breads on preheated pizza stone or baking sheet in oven and warm up for 5 minutes. Pull out and spread 2 tablespoons of sun-dried tomato spread on each naan. Spread shredded mozzarella cheese and Parmesan cheese over both breads. Top generously with cooked mushrooms and sausage pieces (I didn’t use all of sausage, set aside and use leftover in scrambled eggs or for nibbling).
  5. Place pizzas back into oven and bake for 12-15 minutes until bubbly and browned.


To make the preparation of this pizza even easier, purchase sun-dried tomato spread in the jar where you find other sun-dried tomato products. Naan bread is not low in calories so if you are watching your weight you want to make sure you stick to serving size – which is half a naan bread. Serve your pizza with a nice sized salad to keep your portions in check!

Homemade Mushroom & Spinach Pizza

Mushrooms bring big bold, meaty flavors to homemade pizza; perfect for an easy and delicious family meal.

Servings: 6

Serving Size: 1 piece


1/2 quantity pizza dough
1 tablespoon extra-virgin olive oil
1 1/2 cups shredded mozzarella
8 ounces fresh mushrooms – sliced
1 package fresh spinach – washed and torn into pieces
All-purpose flour – to dust surface
Cornmeal – to dust surfaces


1. Have your pizza dough prepared and waiting.
2. Place pizza stone into cold oven. (Note: if you do not have a pizza stone, place a rimmed baking sheet upside down into cold oven). Preheat oven to 450 degrees.
3. Roll out pizza dough on a lightly floured surface to your desired thickness. Transfer dough to pizza peel (or baking sheet) that has been lightly dusted with cornmeal.
4. Drizzle pizza dough with approximately 1 tablespoon olive oil. Top with cheese and then mushrooms. Season with salt/pepper. Transfer pizza to pizza stone (or baking sheet) and cook for approximately 8-10 minutes OR until crust is crispy and cheese is bubbly.
5. Garnish with torn spinach as soon as it comes out of oven. Heat will slightly wilt spinach.

Nutritional Facts

Calories: 280; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 15mg; Sodium: 670mg; Protein: 14g; Total Carbohydrate: 35g; Dietary Fiber: 2g

Grilled Mushroom Flatbread Pizzas

Take pizzas out of the oven and onto the flame. This easy mushroom flatbread can be made to suit anyone’s taste.

Servings: 4

Serving Size: 1 slice


1 store-bought flatbread
1 cup sliced mushrooms, cooked
2 tablespoons olive oil
1 cup fresh mozzarella, thinly shredded
2 garlic cloves, finely minced
½ cup tomato sauce


1) Heat the grill to a medium flame.
2) Brush both sides of the flatbread with 1 tablespoon of olive oil and place directly on the grill. Grill each side for about 2 minutes, or until grill marks appear and the bread gets crispy.
3) Remove the bread and quickly add the tomato sauce, garlic, cheese and mushrooms. Return to the grill and keep the bread on the indirect heat until the cheese is melted and bubbly. Serve hot!

Nutritional Facts

Calories: 200; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 15mg; Sodium: 270mg; Protein: 10g; Total Carbohydrate: 10g; Dietary Fiber: 1g

Mushroom Lovers Pizza Dip

Kristen Doyle from Dine and Dish turned a comforting dish from her childhood into a mushroom rich dish her kids can’t get enough of.

Serves: 4-6


1 8-ounce package light cream cheese
1 cup light sour cream
1 cup pizza sauce (jarred or homemade)
1 ½ cup shredded mozzarella cheese
4 ounces fresh mushrooms, washed and chopped
4 ounces fresh mushrooms, washed and sliced


1. Preheat oven to 350°F
2. Blend together cream cheese and sour cream until smooth. Spread into a 9 inch pie dish.
3. Stir together the chopped mushrooms and pizza sauce. Pour over sour cream mixture.
4. Top with shredded cheese then finish with remaining sliced mushrooms.
5. Bake for 25-30 minutes or until mushrooms are tender and cheese is hot and bubbly.
6. Serve hot with tortilla chips

Mushroom Breakfast Pizza

This simple recipe is the perfect answer for breakfast on any morning! It’s quick, filling, and tastes delicious. Better yet, it’s fancy enough for a weekend brunch, or easy enough to toss together on those busy school mornings. If you’re looking for a fun twist on traditional breakfasts, try this recipe and prepare to gain a new favorite!

Makes 2 Pizzas


1 tube refrigerated pizza dough
1/2 cup smoked mozzarella, swiss, or gouda cheese, grated
3 tablespoons low-fat mayonnaise
1 tablespoon red onion, diced
2 eggs
1/4 cup sliced mushrooms
2 tablespoons bacon bits
1 teaspoon fresh chopped parsley or thyme


Preheat oven to 400 degrees. Unroll pizza dough and cut into two large heart shapes with a sharp knife. Discard remaining dough (or simple slice the dough into four pieces and double the pizza ingredients in this recipe to make four personal-sized pizzas). Roll the edges of the pizza up to make a crust.

In a small bowl, stir together cheese, mayonnaise, and red onion. Spread the cheese mixture around the edges of each pizza, leaving an opening in the center of each heart. Crack an egg into the center space where there is no cheese. Sprinkle mushrooms and bacon bits around the edges of the pizza. Bake in preheated oven for 11-14 minutes, just until the whites of the eggs are cooked, but the yolks are still runny.

Remove from oven. Cool slightly. Sprinkle fresh parsley on top to garnish. Serve and enjoy!

Tri-Mushroom Flatbread

“There’s nothing quite like a thin and crispy crust topped with mushrooms, lots of garlic, and manchego cheese. Oh, and with a little spinach tossed on for good measure.”

Serves 3


For Dough:
1 1/2 Cup warm water (about 110 degrees)
3/4 T rapid rise yeast
3/4 T salt
1/2 T sugar
1/8 C extra virgin olive oil
3 1/4 Cup unbleached all-purpose flour

For Flatbread:
1 1/2 T olive oil
1 T minced garlic
2 oz. manchego cheese, shaved
3.5 oz. shiitake mushrooms, sliced
3.5 oz. portabella mushrooms, sliced
3 oz. baby bella mushrooms, sliced
1 C baby spinach


1. To make the dough, combine water, yeast, sugar, and extra-virgin olive oil in a large bowl and let sit for two minutes. Stir in the flour and salt with a wooden spoon, just until combined. Cover the bowl, place it in a warm area, and let it rise for about 2 hours. This recipe makes enough dough for two flatbreads and will stay fresh in your fridge for about 5 days.
2. Preheat oven to 450 degrees F°. In a small bowl, combine olive oil and minced garlic and let sit.
3. Using half the dough, roll out into a large, thin round on a floured baking sheet. Brush oil and garlic mixture all over dough round.
4. Layer half the cheese over dough. Top with spinach leaves and mushrooms. Then place the rest of the cheese over the top.
5. Bake for 13-18 minutes, until dough is starting to turn golden and cheese is melted.

Mozzarella Portabella Light Flatout Thin Crust Pizza

Hearty and delicious mushrooms add a meaty texture to this vegetarian pizza. Take the fun outside and throw the pizza on the grill for 4 minutes with the lid shut to give it a crispy finish.

Yield: 1 serving

Serving Size: 1 Italian Herb Light Flatout wrap with 1 cup cheese and mushrooms


1 Italian Herb Light Flatout CarbDownTM Wrap
Olive-oil cooking spray
1/4 cup calorie-free balsamic vinaigrette dressing
3 ounces fresh Portabella or white button mushrooms
2/3  cup fat-free Mozzarella cheese, shredded
3 tablespoons reduced-fat Feta Cheese


Preheat oven to 350° F. While oven heats, slice mushrooms into 1/8-inch slices and marinate in balsamic vinaigrette dressing for 10 minutes.

Coat one side of the Flatout wrap with cooking spray. Lay the coated side down on a nonstick cookie sheet. Bake for about 8 minutes.

Remove cookie sheet from oven and top warm Flatout wrap with mushrooms, Mozzarella and Feta. Return to oven and bake for 15 minutes, or until cheese melts.

Cut pizza immediately into 6 squares, or 16 wedges for appetizers, and enjoy!

Nutrition Facts:

Calories: 210; Total Fat: 3.5g; Saturated Fat: 1.3g; Dietary Fiber: 1.4gNutrition Facts: Calories: 340; Total Fat: 3.5g; Saturated Fat: 2.5g; Cholesterol: 20mg; Sodium: 910mg; Protein: 40g; Total Carbohydrate: 36g; Dietary Fiber: 9g

Mushroom Pizza

Pile mushrooms onto your pizza for a tasty weeknight meal.

Yield: 2 servings

Serving Size: 1 flatbread


6 ounces white button mushrooms
6 ounces cremini mushrooms
freshly ground black pepper
4 ounces 93% lean ground beef
1 teaspoon olive oil
1 cup part-skim ricotta cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 – 12 inch light whole wheat wraps
1 cup shredded reduced-fat Monterey Jack or Cheddar cheese


1. Preheat oven to 400˚F.

2. Chop mushrooms into ¼-inch pieces.

3. Heat a medium skillet over medium-high heat. Add meat and cook, breaking meat into very small bits.  Drain.  Season with freshly ground black pepper. Remove from pan and reserve.

4. Add olive oil to skillet. Add mushrooms and sauté for 3 to 5 minutes.  Drain. Add beef back to pan and combine with mushrooms.

5. In a small bowl, combine ricotta cheese, oregano, and basil.  Spread the cheese mixture on two 12-inch light whole wheat wraps, dividing evenly.  Layer equal amounts of the beef and mushroom mixture on top of the cheese mixture. Sprinkle with the grated cheese.

6. Place the pizza directly on the oven rack.  Bake for 8-10 minutes or until crust is golden brown and cheese is melted.


    • ½ cup cottage cheese blended with 1 tablespoon of milk in blender or food processor is a suitable substitute for ricotta cheese.
    • Use fresh herbs like oregano and basil instead of Parmesan cheese and also use reduced fat cheese for a lighter version with less cholesterol, fat and saturated fat.

Nutrition Facts:

Calories: 499; Total Fat: 22g; Saturated Fat: 11g; Cholesterol: 88mg; Sodium: 923mg; Carbohydrate: 29g; Dietary Fiber: 11g; Protein: 56g.