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This recipe uses bottled sun-dried tomato spread as the pizza sauce. Balsamic baby bella mushrooms and goat cheese top this pizza to make it gourmet, simple and filling. Serve it solo for lunch or with a side salad for dinner.
Prep Time: 5 minutes
Cook Time: 30 minutes
What’s in it?
1 tablespoon extra virgin olive oil
1 8-ounce package baby bella sliced mushrooms, washed
1/3 cup red onions, thinly sliced
1/2 teaspoon mined garlic
1 tablespoon balsamic vinegar
1 12-inch pizza crust (I like Boboli or Mama Mary’s)
1/3 cup sun dried tomato spread (California Sun Dry)
1 cup part-skim shredded mozzarella cheese
2 ounces crumbled goat cheese
Here’s How:
Preheat oven to 425 F.
Heat olive oil in a skillet over medium high heat. Add garlic, mushrooms and red onions. Reduce heat to medium and sauté for 15 minutes or until mushrooms are tender.
While the mushroom mixture is cooking, spread the sun dried tomato spread on the pizza crust, leaving at least 1/2″ of crust around the edge uncovered. Cover sun dried tomato spread with shredded mozzarella cheese.
When mushrooms are tender, remove from the heat and drain the mixture in a colander. Return the mushroom mixture to the skillet, add balsamic vinegar and stir until blended.
Cover the pizza with balsamic mushroom mixture and top with goat cheese.
Bake the pizza on a non-stick baking sheet for 15 minutes, or until crust is cooked to perfection.
