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Wild Mushroom Pizza

Assorted wild mushrooms lend an earthy, rustic flavor to appetizer pizza.

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  • prep time 15 min
  • total time 35 min
  • ingredients 10
  • servings 48
 

Ingredients

1
teaspoon olive oil
1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1
tablespoon butter or margarine
1
lb assorted fresh wild mushrooms (shiitake, oyster, crimini), cut into 1/4-inch-thick slices
1
teaspoon dried thyme leaves, crushed
Salt and pepper to taste, if desired
1
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
4
oz fontina cheese, shredded
1
cup shredded mozzarella cheese (4 oz)
Fresh thyme leaves, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Brush large cookie sheet with oil. Unroll dough; place on oiled cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Bake 8 to 10 minutes or until crust is very light brown.
  • 2 Meanwhile, in 12-inch skillet, heat butter over medium-high heat until melted. Add mushrooms; cook about 6 minutes, stirring frequently, until well browned; drain. Stir in thyme, salt and pepper.
  • 3 Spread cream cheese evenly over crust. Sprinkle fontina cheese over cream cheese. Spread cooked mushrooms over cheese. Sprinkle mozzarella cheese over mushrooms.
  • 4 Bake 10 to 12 minutes longer or until cheese is melted and crust is golden brown. Cool 5 minutes. Cut into 8 rows by 6 rows. Sprinkle with thyme leaves.
  • 1 Heat oven to 400°F. Brush large cookie sheet with oil. Unroll dough; place on oiled cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Bake 8 to 10 minutes or until crust is very light brown.
  • 2 Meanwhile, in 12-inch skillet, heat butter over medium-high heat until melted. Add mushrooms; cook about 6 minutes, stirring frequently, until well browned; drain. Stir in thyme, salt and pepper.
  • 3 Spread cream cheese evenly over crust. Sprinkle fontina cheese over cream cheese. Spread cooked mushrooms over cheese. Sprinkle mozzarella cheese over mushrooms.
  • 4 Bake 10 to 12 minutes longer or until cheese is melted and crust is golden brown. Cool 5 minutes. Cut into 8 rows by 6 rows. Sprinkle with thyme leaves.

EXPERT TIPS

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Expert Tips

Fontina is a semi-hard cheese produced originally in the Alps of Italy and France. It is a creamy cheese that has a sharp, yet delicate piquant flavor. Substitute Gruyere, provolone, Gouda, Edam or smoked mozzarella for it, if desired.

Use 2 teaspoons fresh thyme leaves in place of the dried thyme.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
50
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
110mg
110%;
Total Carbohydrate
4g
4%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.