- 1 package (13.8 ounces) refrigerated pizza dough
- 2 teaspoons olive oil
- 1 package (4 ounces) sliced cremini mushrooms
- 1 package (4 ounces) sliced shiitake mushrooms
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 3/4 cup (3 ounces) grated Gruyère cheese
- 2 teaspoons chopped fresh thyme
Preheat oven to 400°F. Line baking sheet with parchment paper. Spray with nonstick cooking spray.
Roll out pizza dough on lightly floured surface to 15 x 10-inch rectangle. Place on prepared baking sheet. Bake 10 minutes.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add mushrooms; cook and stir 5 minutes. Add shallot and garlic; cook and stir 5 minutes or until tender. Season with salt.
Arrange mushroom mixture evenly over prepared pizza crust. Top evenly with cheese and thyme.
Bake 8 minutes or until cheese is melted. To serve, cut into 16 pieces.
Yield: 16 pieces (about 8 servings). Serving size: 2 pieces.
Nutrition Facts Per Serving:
Calories: 184, Carbohydrates: 25 g, Protein: 8 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 12 mg, Sodium: 537 mg, Fiber: 1 g
Exchanges per serving: 1 1/2 Bread/Starch, 1 Fat, 1/2 Meat.
Copyright Diabetic Cooking.