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Preparation time: about 10 minutes
Cooking time: about 10 minutes
Yield: 4 Portions


    • 8.00 ounces (about 2½ cups) white mushrooms
    • 1.00 teaspoon italian seasoning
    • 0.50 teaspoon salt
    • 0.25 teaspoon ground black pepper
    • 1.00 package (about 1 pound) 12-inch prebaked pizza shell
    • 2.00 cups trimmed fresh spinach leaves
    • 1.50 cups shredded mozzarella cheese, divided
    • 3.00 ea plum tomatoes, thinly sliced
    • 1.00 tablespoon olive oil
    • 3.00 tablespoons grated Parmesan cheese


Preheat oven to 450 degrees F. In a large bowl toss mushrooms, Italian seasoning, salt and black pepper; set aside. Place pizza shell on a pizza pan or baking sheet. Top with spinach, 3/4 cup of the mozzarella, the tomatoes and mushrooms. Drizzle with oil. Sprinkle with remaining mozzarella. Bake until cheese melts, about 10 minutes; sprinkle with Parmesan cheese.


Prepare and bake as directed above but omit Italian seasoning, mozzarella and Parmesan cheeses. Spread shell evenly with 2 tablespoons prepared mustard then layer as follows: Spinach, tomatoes, 3/4 cup shredded Swiss cheese, mushrooms, 1 small thinly sliced red onion and another 3/4 cup Swiss cheese.

Prepare and bake as above but use 2 tablespoons chopped fresh cilantro for the Italian seasoning, 1½ cups shredded hot pepper Monterey Jack cheese for the mozzarella and 1/2 cup sliced, pitted black olives for the Parmesan cheese.

The Mushroom Council -


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