Pizza Time

I love mushroom pizza. The problem is when you order it from a restaurant it's usually greasy, loaded down with cheese, and there are only about 5 mushroom slices for the entire pie.

I want my slice to be super loaded with mushrooms and flavor. The only solution? Make my own.

I went with a white sauce instead of traditional red pizza sauce. It was a perfect match for the mushrooms, sauteed onions, and bacon.

A helpful hint my husband gave me years ago- when your pizza is done baking, let it sit on a counter top or cooling rack and rest for about 8-10 minutes before cutting. This allows everything to set up and not just slide all over the place when you slice through the gooey goodness. It makes all the difference between a messy pizza and a pretty pizza. Plus, you are far less likely to burn your mouth on super hot pizza!

This pizza is fantastic right out of the oven(cooled slightly of course), but it's even better the next day cold.

Here's to you and your culinary adventures, friend. Cheers!

Mushroom Pizza
Serves 6
238 calories per slice

1 Marketside thin crust pizza
3 1/2 cups thickly sliced mixed fresh mushrooms (portabellas, button, shitaki),
1 medium onion, sliced thin
1 clove garlic
4 slices center cut bacon, cooked partially

1 tsp flour
2 tsp I can't believe its not butter light
7 TBS skim milk
fresh cracked pepper
2 TBS shredded Parmesan
2 laughing cow light, original flavor
1/2 TBS fresh parsley

3 oz part skim mozzarella (about 3/4 cup)


Preheat oven to 450.

Spray a large skillet with cooking spray. Add onion, garlic, mushrooms, and bacon. Saute until tender. Remove from pan.

Add flour, butter, milk, and pepper to the skillet. Stir constantly. Once thickened slightly, add cheeses. Remove from heat and stir until cheese is melted. Stir in the fresh parsley.

Spread sauce over crust. Top with mushroom mixture. Finish with cheese.

Bake directly on the middle rack for 7-9 minutes until cheese is melted and bubbly.

Cool for several minutes before cutting into 6 pieces.