Prep Time 20 min
Cook Time 8 Min
Servings 24
Difficulty Easy

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