Mushroom and Herb Pizza

PREP: 35 minutes BAKE: 12 minutes OVEN: 425°F MAKES 8 servings

Nonstick cooking spray

1 16-ounce loaf frozen honey-wheat bread dough, thawed

6 eggs

1⁄3 cup fat-free milk

1 tablespoon olive oil

3 cups sliced fresh mushrooms (such as stemmed shiitake, cremini, and/or button)

1⁄3 cup snipped fresh basil and/or parsley or 2 teaspoons dried Italian seasoning, crushed

1 tablespoon snipped fresh oregano (optional)

3 cloves garlic, minced

1⁄4 teaspoon salt

1 cup shredded mozzarella cheese (4 ounces)

1⁄4 cup finely shredded Parmesan cheese (1 ounce)

Freshly ground black pepper (optional)

1 Preheat oven to 425°F. Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. On a lightly floured surface roll bread dough into a 15×10-inch rectangle.* Transfer dough to the prepared baking pan. Prick dough generously with a fork. Let stand for 5 minutes. Bake about 10 minutes or until light brown. Cool for 5 minutes.

2 Meanwhile, in a medium bowl whisk together eggs and milk. Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Pour in egg mixture. Cook over medium heat, without stirring, until mixture starts to set on the bottom and around edge. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Transfer to a medium bowl; set aside.

3 In the same skillet heat oil over medium heat. Add mushrooms, basil, oregano (if desired), garlic, and salt. Cook for 5 to 7 minutes or just until mushrooms are tender, stirring occasionally. Fold cooked eggs into mushroom mixture.

4 Sprinkle mozzarella cheese over partially baked crust. Top with egg mixture and Parmesan cheese. Bake for 12 to 15 minutes or until toppings are heated through and crust is golden brown. If desired, sprinkle with pepper.

PER SERVING: 274 cal., 11 g total fat (3 g sat. fat), 170 mg chol., 575 mg sodium, 30 g carb., 3 g fiber, 17 g pro.


If the dough is difficult to roll out, let it rest for a few minutes, then try rolling again.