Mushroom And Sage Pizzas
|Olive oil||1 1⁄2 Tablespoon|
|Mushrooms||8 Ounce, sliced|
|Sliced onions||1 Cup (16 tbs)|
|Black pepper salt||To Taste|
|Quick pizza dough||2 Cup (32 tbs)|
|Cornmeal||1 1⁄2 Tablespoon (For Dusting)|
|Shredded part skim mozzarella cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped fresh sage||4 Teaspoon|
In a small no-stick frying pan, heat the oil over medium heat.
Add the mushrooms and onions and saute for 3 minutes, or until tender.
Add salt and pepper to taste.
Coat a baking sheet with no-stick spray; place on the lowest rack of the oven.
Preheat the oven to 500? Dust another baking sheet with cornmeal.
Divide the dough into 4 pieces; form into 6" rounds.
Place the rounds on the cornmeal-dusted baking sheet.
Sprinkle the mozzarella evenly over the rounds of dough.
Divide the mushroom-onion mixture among the rounds.
Sprinkle with the Parmesan and sage.
Carefully slide the pizzas onto the prepared, preheated baking sheet.
Bake for 10 to 14 minutes, or until the bottoms are crisp and brown.