Fresh Mushroom and Pepper Pizza - 2/15/05
Fresh Mushroom and Pepper Pizza
8 oz fresh white mushrooms
1 large sweet red bell pepper
1 1/2 cups shredded fontina cheese, divided
1 prebaked (16 ounce) pizza shell
1/4 cup grated Parmesan cheese
3 Tbs Italian salad dressing
Preheat oven to 450 degrees. Trim mushrooms; cut into thin slices (makes about 3 cups). Cut bell pepper in thin strips. Sprinkle 1/2 cup fontina over pizza shell. In a large bowl, combine mushrooms, pepper strips, Parmesan and salad dressing until well blended; scatter over pizza shell.
Sprinkle with remaining 1 cup fontina. Bake until mushrooms are tender and cheese has melted, 10 to 12 minutes. Top with chopped parsley, if desired. Variations: In addition to or in place of the red bell pepper, use 1/2 cup thinly sliced plum tomatoes, green onions or pepperoni.
Servings: 4
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 594.99
Calories From Fat (40%) 238.00
% Daily Value
Total Fat 26.85g 41%
Saturated Fat 11.50g 57%
Cholesterol 62.34mg 21%
Sodium 1358.15mg 57%
Potassium 313.79mg 9%
Carbohydrates 60.49g 20%
Dietary Fiber 1.41g 6%
Net Carbohydrates 59.08g
Protein 27.26g 55%
Source: The Mushroom Council
|
Linear Mode
