Wild Mushroom Appetizer Pizza

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

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

53246d11-e774-4dd2-9c15-b8d1bb426e24

Prep Time 15 min
Total Time 35 min
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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.