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Roasted Mushroom and Shallot Pizza


1/2 (8-ounce) tub light chive-and-onion cream cheese
1 (10-ounce) cheese-flavored thin pizza crust (used homemade Classic Pizza Dough)
2 cups Roasted Mushrooms and Shallots
3 (1-ounce) slices reduced-fat Lorraine cheese (such as Saputo)
2 tablespoons fresh oregano leaves

Preheat oven to 450°.

Spread cream cheese over pizza crust. Top with Roasted Mushrooms and Shallots and cheese slices.

Bake pizza directly on oven rack at 450° for 8 minutes or until crust is golden and cheese melts. Sprinkle with oregano, and serve immediately.

Roasted Mushrooms and Shallots:

1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
3/4 teaspoon freshly ground balck pepper
4 garlic cloves, minced
1 (8-ounce) package baby portobello mushrooms, quartered
1 (3.5-ounce) package shitake mushrooms, stems removed and quartered
2 (3-ounce) packages small shallots, peeled and quartered lengthwise
Cooking spray

Preheat oven to 450°.

Combine first 4 ingredients in a large bowl. Add mushrooms and shallots; toss to coat. Spread mushroom mixture in a single layer in a jelly-roll pan coated with cooking spray.

Bake at 450° for 15 minutes (do not stir).

*My ode to 4th of July! A simple pizza and enjoying the company of our friends with beer and chilled wine. Happy July 4th…enJOY!!!

Source: Cooking Light Fresh Food Fast Weeknight Meals