Two-Cheese Mixed Vegetable Pizza

Recipe courtesy of the Mushroom Council and mushroominfo.com

 

Yield: 4

Ingredients

8 ounces (about 2-1/2 cups) white button mushrooms
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1  package (about 1 pound) 12-inch prebaked pizza shell
2 cups trimmed fresh spinach leaves
1 1/2 cups shredded mozzarella cheese, divided
3 each plum tomatoes, thinly sliced
1 tablespoon olive oil
3 tablespoons grated Parmesan cheese

Directions

Preheat oven to 450° F. In a large bowl toss mushrooms, Italian seasoning, salt and black pepper; set aside. Place pizza shell on a pizza pan or baking sheet. Top with spinach, 3/4 cup of the mozzarella, the tomatoes and mushrooms. Drizzle with oil. Sprinkle with remaining mozzarella. Bake until cheese melts, about 10 minutes; sprinkle with Parmesan cheese.

Variations:

Swiss-style:
Prepare and bake as directed above but omit Italian seasoning, mozzarella and Parmesan cheeses. Spread shell evenly with 2 tablespoons prepared mustard then layer as follows: Spinach, tomatoes, 3/4 cup shredded Swiss cheese, mushrooms, 1 small thinly sliced red onion and another 3/4 cup Swiss cheese.
Southwestern:
Prepare and bake as above but use 2 tablespoons chopped fresh cilantro for the Italian seasoning, 1-1/2 cups shredded hot pepper Monterey Jack cheese for the mozzarella and 1/2 cup sliced, pitted black olives for the Parmesan cheese.

 

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