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January 16, 2012

Mushroom Pizza

The Hood Answer Mom, Elizabeth M. Ward, M.S., R.D.

Mushrooms stand in for half the meat on this pizza, which uses a white "sauce" made with Hood Cottage Cheese instead of the traditional red sauce.  This dish, which packs more whole grains, fiber, vegetables, and protein than most other pizza, is a welcome change from frozen and take-out pies, and goes together in minutes.  Enjoy! 


1 cup Hood® Cottage Cheese
1 Tbsp Hood® Milk
6 oz white button mushrooms
6 oz cremini mushrooms
4 oz 93% lean ground beef
Freshly ground black pepper, to taste
1 tsp olive oil
2 Tbsp grated Parmesan cheese
1 cup shredded Monterey Jack cheese
1 12-inch baked thin whole wheat pizza crust

Preheat oven to 400˚F. 

In a blender, combine cottage cheese and milk until smooth - about 30 seconds.  Reserve.

Chop mushrooms into ¼-inch pieces. 

Heat a medium skillet over medium-high heat. Add meat and cook, breaking meat into very small bits.  Drain.  Season with freshly ground black pepper. Remove from pan and reserve.

Add olive oil to skillet. Add mushrooms and sauté for 3 to 5 minutes.  Drain. Add beef back to pan and combine with mushrooms.

In a small bowl, combine cottage cheese mixture and Parmesan cheese.  Spread the cheese mixture on the pizza crust that's been prepared according to package directions.  Layer the beef and mushroom mixture on top of the cheese mixture. Sprinkle with the Monterey Jack cheese.

Place the pizza directly on an oven rack.  Bake for 8-10 minutes or until crust is golden brown and cheese is melted.

Elizabeth M. Ward

Elizabeth M. Ward

Elizabeth M. Ward, M.S., R.D., is a writer, nutrition consultant, and mother of three. She is the author of several books, including MyPlate for Moms, How to Feed Yourself & Your Family Better and Expect the Best, Your Guide to Healthy Eating Before, During, & After Pregnancy . Ward is also a contributing writer for Muscle & Fitness Hers and Men's Fitness magazines.

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