Wild Mushroom Pizzettas

Name: Wild Mushroom Pizzettas
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 servings
Ingredients: 1 Tbsp. olive oil; 10 ounces assorted sliced mushrooms (chanterelles, shiitake, oyster, cremini or white); 1/4 tsp. salt; 1/8 tsp. ground black pepper; 8 (8-in.) prepared pizza crusts; 2 cups Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce; 2 cups shredded mozzarella cheese (about 8 oz.); 2 Tbsp. grated Parmesan cheese

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Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 8 servings

Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 8 servings

Ingredients

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1 Tbsp. olive oil

10 ounces assorted sliced mushrooms (chanterelles, shiitake, oyster, cremini or white)

1/4 tsp. salt

1/8 tsp. ground black pepper

8 (8-in.) prepared pizza crusts

2 cups Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce

2 cups shredded mozzarella cheese (about 8 oz.)

2 Tbsp. grated Parmesan cheese

Directions

Preheat oven to 425 degrees.
Heat olive oil in 12-inch skillet over medium heat and cook mushrooms, salt and black pepper, stirring occasionally, 3 minutes or until mushrooms are golden. Remove mushrooms and set aside.
Arrange pizza crusts on ungreased baking sheet. Evenly top with Sauce, then mushrooms and cheeses. Bake 15 minutes or until cheese is melted.
TIP: Recipe can be halved.