APPETIZERS
Wild Mushroom Pizza
PREP TIME : 15 min
TOTAL TIME : 35min
# SERVINGS : 48
Assorted wild mushrooms lend an earthy, rustic flavour to appetizer pizza.
- 1 teaspoon olive oil
- 1 can classic pizza crust
- 1 tablespoon butter
- 1 lb assorted fresh wild mushrooms,sliced
- 1 teaspoon dried thyme leaves, crushed
- Salt and pepper to taste
- 1 package cream cheese, softened
- 4 oz fontina cheese, shredded
- 1 cup shredded mozzarella cheese (4 oz)
- Fresh thyme leaves
Directions
- Heat oven to 400°F. Brush large cookie sheet with oil. Unroll dough; place on oiled cookie sheet. Starting at center, press out dough into 15×10-inch rectangle. Bake 8 to 10 minutes or until crust is very light brown.
- Meanwhile, in 12-inch skillet, heat butter over medium-high heat until melted. Add mushrooms; cook about 6 minutes, stirring frequently, until well browned; drain. Stir in thyme, salt and pepper.
- Spread cream cheese evenly over crust. Sprinkle fontina cheese over cream cheese. Spread cooked mushrooms over cheese. Sprinkle mozzarella cheese over mushrooms.
- Bake 10 to 12 minutes longer or until cheese is melted and crust is golden brown. Cool 5 minutes. Cut into 8 rows by 6 rows. Sprinkle with thyme leaves.
Expert Tips
Use 2 teaspoons fresh thyme leaves in place of the dried thyme.
Nutrition Information
Serving Size: 1 Serving
Calories50 ( Calories from Fat25), % Daily Value Total Fat3g3% (Saturated Fat1 1/2g,1 1/2% Trans Fat0g0% ), Cholesterol10mg10%; Sodium110mg110%; Total Carbohydrate4g4% (Dietary Fiber0g0% Sugars0g0% ), Protein3g3% ; % Daily Value*: Vitamin A0%; Vitamin C0%; Calcium4%; Iron0%; Exchanges:1/2 Starch; 1/2 Fat; Carbohydrate Choices:0 *Percent Daily Values are based on a 2,000 calorie diet.
Review & Comments
Made this yesterday and tasted very good. Read reviews and did not see any comments on using a smaller size crock. Mine were either 6 or 1 1/2 quarts. I used the smaller and it just fit. Made a well with sifted dry ingredients and added wet into center circling bowl as I went to slowly incorperate the dry. Was a stiff batter to be sure, but worked. Added last three ingredients together and made very hot in microwave, than slowly added to top and 1 1/2 hours later was done. If left longer would have burned and dried. Will keep but suggest everyone who tries watch your crock carefully the first time but don’t open it until ready to test for doneness. Thanks for recipe.
Made this yesterday and tasted very good. Read reviews and did not see any comments on using a smaller size crock. Mine were either 6 or 1 1/2 quarts. I used the smaller and it just fit. Made a well with sifted dry ingredients and added wet into center circling bowl as I went to slowly incorperate the dry. Was a stiff batter to be sure, but worked. Added last three ingredients together and made very hot in microwave, than slowly added to top and 1 1/2 hours later was done. If left longer would have burned and dried. Will keep but suggest everyone who tries watch your crock carefully the first time but don’t open it until ready to test for doneness. Thanks for recipe.