• 8 ounces mushrooms, sliced
  • 1 tablespoon butter
  • 1 pound pizza dough, defrosted if frozen
  • 1 tablespoon cornmeal
  • 1 teaspoon olive oil
  • 2 cloves garlic, crushed
  • 2 teaspoons coarsely ground pepper
  • 1 tablespoon fresh herbs (rosemary, thyme, savory), chopped
  • 1/4 cup pizza sauce
  • 1 cup (4 ounces) Fontina cheese, shredded
  • 2 medium plum tomatoes, sliced
  • 1/2 cup green onion, sliced
  • 1 cup (6 ounces) part skim Mozzarella cheese, cut into small cubes
  • 1/4 cup (2 tablespoons) Parmesan cheese, grated



Preheat oven to 425ºF. In large skillet, sauté mushrooms in butter until softened, approximately 3 to 4 minutes. Set aside. Roll out or stretch pizza dough to fit 12-inch round pizza pan sprinkled with cornmeal. Mix olive oil, garlic, ground pepper and herbs into pizza sauce. Spread pizza sauce mixture onto dough. Sprinkle with Fontina cheese. Arrange tomatoes in single layer over cheese. Drain excess liquid from mushrooms and spoon over cheese. Sprinkle with onion. Scatter Mozzarella cheese over pizza and top with Parmesan cheese. Bake 15 to 20 minutes or until crust is golden.