Spicy Mushroom and Sun-Dried Tomato Pizza
- Total Time
whole wheat thin pizza crust10 oz, (1 prebaked crust)
olive oil2 tsp
garlic clove(s)4 medium clove(s), chopped
Cremini mushrooms8 oz, sliced, (1 package)
red pepper flakes¼ tsp
table salt¼ tsp
store-bought pizza sauce1 cup(s), or tomato sauce
drained sun-dried tomatoes in oil3 medium, patted dry with paper towels, and chopped
semisoft goat cheese½ cup(s), crumbled
cooking spray1 spray(s)
- Preheat oven to 450°F. Spray large baking sheet with nonstick spray.
- Place crust on baking sheet and bake 5 minutes. Maintain oven temperature.
- 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.
- 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.
- Serving size: ⅙ of pizza