Spicy mushroom and sun-dried tomato pizza
7
Points®
Total time: 33 min • Prep: 5 min • Cook: 28 min • Serves: 6 • Difficulty: Easy
Throw together this wonderful Italian pizza in just 30 minutes! Perfect for a busy weeknight or fun weekend movie night, the whole wheat crust is store-bought so any baking anxiety is out the window. The tomato sauce is enhanced by the sweet sun-dried tomatoes, while the mushrooms get even more flavorful with a quick saute alongside garlic and red pepper flakes. If you don’t love spicy food, decrease or omit the red pepper flakes in this recipe. The goat cheese finishes the flavors with the zingy creaminess that only warm goat cheese can add. Serve with an arugula salad spritzed with lemon juice and olive oil for a bright. peppery side.
Ingredients
Whole wheat thin pizza crust
10 oz
Olive oil
2 tsp
Garlic
4 clove(s)
Cremini mushroom
8 oz
Red pepper flakes
¼ tsp
Table salt
¼ tsp
Store-bought pizza sauce
1 cup(s)
Drained sun-dried tomatoes in oil
3 medium
Semisoft goat cheese
½ cup(s)
Cooking spray
1 spray(s)
Instructions
1
Preheat oven to 450°F. Spray large baking sheet with nonstick spray.
2
Place crust on baking sheet and bake 5 minutes. Maintain oven temperature.
3
Meanwhile, heat oil in large skillet over medium-high heat. Add garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Add mushrooms, red pepper flakes, and salt and cook, stirring often, until mushrooms are tender, about 3 minutes. Remove from heat.
4
Stir together sauce and sun-dried tomatoes in small bowl. Spread over crust to within ½ inch of edge. Spoon mushroom mixture evenly over sauce. Sprinkle with goat cheese and bake until crust is crisp and cheese is softened, about 8 minutes. Cut into 6 wedges.
5
Serving size: ⅙ of pizza
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