Mushroom Pizza with Thyme

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* Exported from MasterCook *

 

Mushroom Pizza With Thyme

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup chopped fresh parsley

2 teaspoons chopped fresh thyme

or

1/2 teaspoon dried thyme

2 garlic cloves -- minced

2 teaspoons olive oil

4 cups sliced cremini mushrooms -- (about 10 ounces)

3 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 recipe Whole-Wheat Pizza Dough

Cooking spray

1 tablespoon yellow cornmeal

1/4 cup grated fresh Parmesan cheese -- (1 ounce)

 

Preheat oven to 500 degrees.

 

Combine first 3 ingredients in a small bowl. Set aside.

 

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms

and juice, and saute 5 minutes. Stir in 2 tablespoons parsley mixture,

salt, and pepper.

 

Roll dough into a 12-inch circle on a floured surface. Place dough on a

12-inch pizza pan or baking sheet coated with cooking spray and sprinkled

with cornmeal. Crimp edges with fingers to form a rim. Top with mushroom

mixture.

 

Bake at 500 degrees for 12 minutes or until browned. Remove from oven;

top with 2 tablespoons parsley mixture and cheese. Cut the pizza into 4

wedges.

 

Yield: 4 servings (serving size: 1 wedge).

 

CALORIES 294 (22% from fat); FAT 7.1g (sat 1.9g, mono 3.6g, poly 1g);

PROTEIN 10.9g; CARB 48.2g; FIBER 4.5g; CHOL 5mg; IRON 4mg; SODIUM 853mg;

CALC 110mg

 

Whole-Wheat Pizza Dough:

 

Dissolve yeast and sugar in warm water in a large bowl; let stand 5

minutes. Lightly spoon flour into dry measuring cups; level with a knife.

Add 2 1/4 cups all-purpose flour, whole-wheat flour, oil, and salt to

yeast mixture, stirring until well-blended. Turn dough out onto a floured

surface. Knead until smooth and elastic (about 10 minutes); add enough of

remaining flour, 1 tablespoon at a time, to prevent dough from sticking to

hands (dough will feel tacky).

 

Place dough in a large bowl coated with cooking spray, turning to coat

top. Cover and let rise in a warm place (85 degrees), free from drafts,

45 minutes or until doubled in size. (Press two fingers into dough. If

indentation remains, the dough has risen enough.) Punch dough down; cover

and let rest 5 minutes. Divide dough in half; roll each half into a

12-inch circle on a floured surface. Top and bake according to recipe

directions.

 

Yield: 2 (12-inch) pizza crusts.

 

(Totals are for 1 (12-inch) Pizza Crust) CALORIES 847 (11% from fat); FAT

9.9g (sat 1.4 g, mono 5.4g, poly 1.9g); PROTEIN 25.7g; CARB 164.6g; FIBER

12.7g; CHOL 0mg; IRON 10.2 mg; SODIUM 1,764 mg; CALC 47 mg

 

Plain Pizza Dough Variation: Whole-wheat flour may be omitted; replace it

with 1 cup all-purpose flour.

 

(Totals are for 1 (12-inch) Pizza Crust) CALORIES 871 (10% from fat); FAT

9.4 g (sat 1.3g, mono 5.3g, poly 1.7g); PROTIEN 23.9 g; CARB 168.8g; FIBER

6.9g; CHOL 0mg; IRON 10.8mg; SODIUM 1,762 mg; CALC 36mg

 

Converted by MC_Buster.

 

 

 

Source:

" Cooking Light, June 2000, Pg. 160 "

 

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Per serving: 195 Calories (kcal); 8g Total Fat; (34% calories from fat); 7g

Protein; 26g Carbohydrate; 4mg Cholesterol; 1167mg

Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : This dough may be frozen. Follow directions for kneading dough,

and shape dough into 2 balls. Coat balls with cooking spray and

place into a zip-top plastic freezer bag. Thaw overnight in

refrigerator. Cover and let rise in a warm place (85 degrees),

free from drafts, 1 1/2 hours or until doubled in size. (Press

two fingers into dough. If indentation remains, the dough has

risen enough.) Shape as instructed.