Three-Mushroom Goat Cheese Pizza
Ingredients
- 13.8 oz. tube refrigerated pizza dough
- 5.3 oz. container goat cheese
- 3 oz. package cream cheese
- 1 cup Mozzarella cheese
- 1/2 cup sun-dried tomatoes
- 1/3 cup Crisco® Pure Canola Oil
- 1/2 red onion
- 3 cloves garlic
- 3 large white mushrooms
- 1 cup shiitake mushrooms
- 3 baby bella mushrooms
- 1 portobello cap
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1/4 lb. thinly sliced provolone cheese
- Sprig oregano
Directions
- Step 1
Spray a baking sheet with CRISCO Cooking Spray. Place pizza dough on sheet and press into a uniform rectangle; pinch edges slightly to create a small rim. Bake according to package directions; set aside.
- Step 2
Preheat oven to 400°F. In the bowl of an electric mixer, beat goat cheese and cream cheese until well blended. Spread mixture on baked pizza crust; sprinkle with mozzarella cheese and sun-dried tomatoes.
- Step 3
In a large skillet, heat CRISCO Oil over medium-high heat. Add red onion and garlic; sauté 2 to 3 minutes. Add mushrooms, salt and pepper; sauté 7 to 8 minutes more. Evenly distribute mushroom mixture over pizza. Top with provolone cheese. Bake 8 to 10 minutes or until cheese is melted. Cut into 24 squares and serve. Garnish with oregano, if desired.
Serving size
(1 appetizer slice of 24)
- Calories 2073
- Calories from Fat80g
- Total Fat 9g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 15mg
- Sodium 270mg
- Potassium 0mg
- Total Carbohydrates 10g
- Dietary Fiber 1g
- Sugars 1g
- Protein 5g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet