PREP: 30 minutes BAKE: 25 minutes COOL: 5 minutes OVEN: 375°F MAKES 12 servings
Nonstick cooking spray
1 13.8-ounce package refrigerated pizza dough
8 ounces fontina, provolone, or mozzarella cheese, thinly sliced
3 tablespoons olive oil
2 large sweet onions (such as Vidalia or Walla Walla), halved and thinly sliced (about 4 cups)
3 cups assorted sliced fresh mushrooms (such as stemmed shiitake, oyster, cremini, chanterelle, morel, and/or button)
2 teaspoons snipped fresh rosemary
2 cloves garlic, minced
Snipped fresh parsley
1 Preheat oven to 375°F. Coat a 15x10x1-inch baking pan with cooking spray. Press pizza dough evenly into the prepared pan, building up edges slightly. Arrange cheese slices on top of dough.
2 In a large skillet heat 2 tablespoons of the oil over medium-low heat. Add onions. Cook, covered, for 13 to 15 minutes or until tender, stirring occasionally. Cook, uncovered, over medium-high heat for 5 to 8 minutes or until golden brown, stirring frequently. Remove onions from skillet.
3 In the same skillet heat the remaining 1 tablespoon oil over medium heat. Add mushrooms, rosemary, and garlic; cook until mushrooms are tender, stirring occasionally. Drain well. Spoon mushroom mixture over cheese slices. Top with onions.
4 Bake for 25 to 30 minutes or until bottom of crust is slightly crisp and brown. Cool in pan on a wire rack for 5 minutes. Sprinkle with parsley.
PER SERVING: 201 cal., 11 g total fat (4 g sat. fat), 22 mg chol., 263 mg sodium, 19 g carb., 2 g fiber, 8 g pro.
