Mushroom Flatbread

  • Yield 2 servings

This flatbread pizza features hearty mushrooms, ricotta cheese and lean ground beef.

Ingredients

6 ounces white button mushrooms
6 ounces cremini mushrooms
Freshly ground black pepper
4 ounces 93% lean ground beef
1 teaspoon olive oil
1 cup part-skim ricotta cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 (12-inch) light whole wheat wraps
1 cup shredded reduced-fat Monterey Jack cheese

Instructions

  1. Preheat oven to 400F.
  2. Chop mushrooms into ¼-inch pieces.
  3. 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.
  4. Add olive oil to skillet. Add mushrooms and sauté for 3 to 5 minutes.  Drain. Add beef back to pan and combine with mushrooms.
  5. In a small bowl, combine ricotta cheese, oregano, and basil.  Spread the cheese mixture on two 12-inch light whole wheat wraps, dividing evenly.  Layer equal amounts of the beef and mushroom mixture on top of the cheese mixture. Sprinkle with the grated cheese.
  6. Place the pizza directly on the oven rack.  Bake for 8-10 minutes or until crust isgolden brown and cheese is melted.

Tips: As a substitute for ricotta cheese, blend ½ cup cottage cheese with 1 tablespoon of milk in blender or food processor. Use fresh herbs like oregano and basil instead of Parmesan cheese and also use reduced fat cheese for a lighter version with less cholesterol, fat and saturated fat.

Recipe adapted from MyPlate for Moms, How to Feed Yourself & Your Family Better, by Elizabeth M. Ward, M.S., R.D., courtesy of the Mushroom Council’s Mushroom Channel

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