Wild Mushroom Pizzettas

Wild Mushroom Pizzettas
Photo by www.myrecipes.com

Ingredients

  • 2 cups Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon Bertolli Extra Virgin Olive Oil
  • 2 cups Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
  • 2 cups shredded mozzarella cheese (about 8 oz.)
  • ¼ teaspoon salt
  • 10 ounces assorted sliced mushrooms (chanterelles, shiitake, oyster, cremini or white)
  • + 9 more ingredients
    • 10 ounces assorted sliced mushrooms (chanterelles, shiitake, oyster, cremini or white)
    • 1/8 teaspoon ground black pepper
    • 2 cups shredded mozzarella cheese (about 8 oz.)
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon Bertolli Extra Virgin Olive Oil
    • ¼ teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 8 (8-in.) prepared pizza crusts
    • 8 (8-in.) prepared pizza crusts

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...

View full recipe at My Recipes

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