Wild Mushroom Pizzettas

Ingredients

• 1 tablespoon Bertolli Extra Virgin Olive Oil
• 2 tablespoons grated Parmesan cheese
• 10 ounces assorted sliced mushrooms (chanterelles, shiitake, oyster, cremini or white)
• 2 cups Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
• ¼ teaspoon salt
• 2 cups shredded mozzarella cheese (about 8 oz.)
• 8 (8-in.) prepared pizza crusts
• + 1 more ingredients
• • ¹/₈ teaspoon ground black pepper

Preheat oven to 425°. 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 mushr...

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