A great use for leftover pizza dough — or make this recipe all on its own! Serve alongside an Italian meal, as an appetizer, or in a sandwich for a flavorful upgrade.
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Preparation Time
10-20 minutes
Cooking Time
15-20 minutes
Difficulty Rating
1
Health Level
5
Serves
12
Ingredients
- 1 lb / 450 g pizza dough, preferably whole grain*
- 1 Tbsp. / 15 ml extra-virgin olive oil
- 8 oz / 240 g button mushrooms, sliced
- 1 large sweet (e.g., Vidalia) onion, sliced
- 1 tsp. / 6 g coarse sea salt
- 3 Tbsp. / 5 g chopped fresh rosemary, oregano, and/or basil* or:
- 1 Tbsp. / 4 g dried**
*You can use our recipe for Yeast-Free Pizza Crust, optimally with baking powder
**Half this amount if using the above recipe for dough
Directions
- Preheat oven to 425°F / 215°C. Spray olive oil with a mister over the bottom of a baking pan, rectangular 15×9 inches / 38×23 cm, or circular 12 inches / 30 cm.
- Sauté the onion in 1 teaspoon/ 5 ml olive oil over medium-high heat for about 10-15 minutes, until they start to brown. Add the mushrooms, cover, and continue cooking for another 5-10 minutes until the mushrooms are just tender. Set aside.
- If not using the above dough recipe, knead in ⅔ of the herbs.
- Press the dough into a 15×10-inch / 38×25-cm pan, so that it’s about ¼ inch / 6 mm thick.
- Drizzle/mist the remaining olive oil, sprinkle with salt and remaining herbs, mushrooms, and onions.
- Bake at 425° / 215°C on lowest oven rack for 20 minutes, or until lightly browned.
Cooking time: 15-20 minutes
Baking time: 20 minutes
Serving size: 1/12 of recipe = 1½ oz = 45 g
Exchanges per Serving: 1 Carb, 0 Protein, ½ Fat
Hi, Gloria. There isn’t really a certain time after which fruit should not be eaten, unless you have a particular reaction. As for the total amount each day, about 3 servings per day is generally recommended, unless you substitute some for starchy carbohydrates or sweets. I wouldn’t recommend worrying about not combining or always combining specific foods, as that sort of thing can be difficult to maintain and make enjoying events challenging. The only combination we recommend is ensuring carbohydrate foods (including fruits) with a source of protein, to curb the sugar effect. The pattern in the menus that are readymade or that you generate in the Menu Planner application take this into account, and can serve as a guide.
The soup, steak and focaccia bread sound terrific. I look forward to trying them. However, I am very interested in knowing the correct way to combine different food. For instance, I love fruit and admittedly eat too much fruit throughout the day. I have gained over 30 lbs the past three years and I am almost certain its because of all the fruit I eat. I admit it I am a fruit junky. How much fruit should one eat during the day and at what time. I have heard that fruit should not be eaten after 2 PM and definitely not after certain food. However it was never elaborated as to the actual choices. Can you please fill me in on the actual details. I would greatly appreciate being enlightened.