| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings (1 serving is 2 slices) |
Ingredients
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 1/2 medium red onion, sliced
- 2 cloves garlic, minced
- 1 (10-ounce) baked thin pizza crust
- 1 cup marinara sauce
- 1/4 cup sliced, reconstituted sun-dried tomatoes
- 4 ounces shredded, part-skim mozzarella cheese (about 1 cup)
- 1/4 cup freshly grated Parmesan
- 1/4 cup thinly sliced fresh basil leaves
Instructions
- Preheat the oven to 450 degrees F.
- 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.
Nutrition Facts
| Calories | 350 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 1 milligrams |
| Sodium | 750 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 3 grams |
| Protein | 17 grams |
Reviews
Quick, easy, and tasty! What’s not to love? The flavor combo is so good. I used a Mediterranean flatbread for the crust, Cremini mushrooms, and fresh mozzarella instead of shredded. This is going to be one of my Go-To’s!
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Great pizza recipe. The sun dried tomatoes really make it. Used arugula instead of basil cuz it gets cloying. Don’t skimp on the onions too.
This was a great pick if you are looking to go vegetarian. The mushrooms add great depth to the pizza. I was expecting the cheese to run thin since Elle’s dishes are usually on the healthier side but to my surprise the desh had more than enough cheese, my only recommenation would be use to a tad bit more parmesan cheese to add to flavor and salt to the overall taste. But all in all def will try this again.
Awesome! I did not have any red onion so I used shallots. Didn’t have basil even though I love it. Even with those changes, this was awesome! Definitely will make over and over!
Very creamy, sweet, filling.. good
I made this pizza exactly like the recipe except I used a whole wheat pizza dough, and added extra garlic…really good.
This was REALLY good. The cooked red onions added a little sweetness, and the sun-dried tomatoes gave it just the right touch of richness. I reheated leftovers the next day and it was just as good.
I made this pizza and fell in love. I used a whole wheat Boboli crust, and it still came out great. I used more garlic than called for because I LOVE fresh garlic. I also added a little feta cheese on top and it was a great meal! It is also very filling!
This pizza was so tasty! My husband and I aren’t usually mushroom fans, but this pizza was excellent! We’ve made this a few times now and it’s great every time. I love the sun-dried tomatoes and the fresh basil after it’s cooked. VERY good pizza and healthy, can’t go wrong!