30 minutes or fewer
Although portobello mushrooms, arugula and fresh mozzarella may make you think of a contemporary, upscale pizza, the taste of this pie is reminiscentof an old-fashioned pizza parlor.
- 1 12-inch (1-lb.) prepared pizza crust, such as Rustic Crust
- 1 Tbs. plus 2 tsp. olive oil
- 3 medium-size portobello mushrooms, chopped (about 2 cups)
- 3 cloves garlic, minced (about 1 Tbs.)
- 1 Tbs. balsamic vinegar
- 1 cup prepared marinara sauce
- 1/3 cup diced red onion
- 8 oz. fresh mozzarella, drained, and cut into 1/4-inch-thick slices
- 1/3 cup grated Parmesan cheese
- 2 cups arugula or baby spinach
- Preheat oven to 450F. Coat 12-inch round pizza pan or baking sheet with cooking spray, and set crust in pan.
- Heat 1 Tbs. oil in large nonstick skillet over medium-high heat. Add mushrooms, and cook 5 minutes, or until browned and tender, stirring occasionally. Add garlic, and season with salt and pepper. Cook 30 seconds, stirring often. Stir in vinegar, and remove from heat.
- Brush crust with remaining 2 tsp. olive oil. Spread sauce on crust. Scatter mushroom mixture on top. Sprinkle with red onion. Arrange mozzarella slices over vegetables, and sprinkle with Parmesan.
- Bake 10 minutes, or until cheese has melted. Scatter arugula on top. Cut into slices, and serve.
- Serving Size: Serves 8
- Calories: 290
- Carbohydrate Content: 33 g
- Cholesterol Content: 25 mg
- Fat Content: 11 g
- Fiber Content: 2 g
- Protein Content: 13 g
- Saturated Fat Content: 5 g
- Sodium Content: 478 mg
- Sugar Content: 4 g