Sausage Red Onion And Wild Mushroom Pizza Recipe Epicuriouscom

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WILD MUSHROOM, RED ONION AND SAGE PIZZA



Wild Mushroom, Red Onion and Sage Pizza image

This is from 365 Low Fat Meals. Choose chanterelles, shiitake, oyster or boletus for your wild mushrooms, or use a combination.

Provided by dicentra

Categories     Onions

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups white mushrooms, sliced
2 cups wild mushrooms, sliced
1 cup red onion, slivered
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pizza crust
1 teaspoon dried sage
1 cup mozzarella cheese, shredded
1 tablespoon fresh parsley, chopped

Steps:

  • Preheat oven to 500. In a large bowl, place mushrooms with onions. Toss with the olive oil.
  • In a large non-stick skillet, cook mushrooms and onions over medium-high heat, stirring frequently, until mushrooms soften 3-5 minutes. Season with salt and pepper.
  • Place mushrooms on paper towels and blot dry. Spoon mushroom-onion mixture over crust. Sprinkle with sage. Top with half of the cheese.
  • Bake pizza about 12 minutes, until crust is golden. Remove from oven. Slide pizza onto a large cutting board.
  • Top with remaining cheese and sprinkle with parsley. Let rest for 5 minutes before serving. Cut into wedges and serve.

Nutrition Facts : Calories 126.6, Fat 7.7, SaturatedFat 3.9, Cholesterol 22.1, Sodium 326.6, Carbohydrate 6.9, Fiber 1.5, Sugar 3.4, Protein 8.9

WILD MUSHROOM PIZZA



Wild Mushroom Pizza image

Categories     Cheese     Mushroom     Onion     Pepper     Bake     Vegetarian     Bell Pepper     Winter     Party     Fontina     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 8

1 medium-size red bell pepper
1 medium-size green bell pepper
1 tablespoon olive oil
1/2 pound assorted wild mushrooms (such as oyster, crimini, morel and stemmed shiitake), sliced
1 1/2 teaspoons chopped fresh rosemary
1 10-ounce purchased fully baked thin pizza crust
1 cup shredded Fontina cheese
1/2 cup thinly sliced red onion

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and thinly slice peppers.
  • Preheat oven to 450°F. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and rosemary. Cover skillet and cook until mushrooms are just tender, stirring occasionally, about 5 minutes. Uncover and simmer until any juices evaporate. Season with salt and pepper.
  • Place crust on baking sheet. Top with cheese, onion, peppers and mushrooms. Bake pizza until heated through and cheese melts, about 15 minutes.

PORTOBELLO MUSHROOM AND SAUSAGE PIZZAS



Portobello Mushroom and Sausage Pizzas image

Categories     Cheese     Mushroom     Appetizer     Bake     Kid-Friendly     Quick & Easy     Sausage     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 8

Number Of Ingredients 7

8 4-inch-diameter portobello mushrooms, stemmed, dark gills scraped away
Olive oil
3 sweet Italian sausages (about 10 ounces), casings removed
Dried crushed red pepper
1 cup purchased marinara sauce
1 cup grated mozzarella cheese
8 fresh basil leaves (optional)

Steps:

  • Preheat oven to 350°F. Brush mushrooms with oil; arrange rounded side down on baking sheet. Bake mushrooms until almost tender, about 8 minutes. Maintain oven temperature.
  • Sauté sausage in medium skillet over medium-high heat until brown and cooked through, breaking up sausage with back of spoon, about 6 minutes. Using slotted spoon, remove sausage from skillet.
  • Divide sausage among mushrooms. Top each with crushed red pepper, then 2 tablespoons sauce and 2 tablespoons mozzarella cheese.
  • Bake mushroom pizzas until heated through, about 10 minutes. Top each with basil leaf, if desired.

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