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 1 12-inch prepared thin pizza crust- 2 teaspoons olive oil
- 6 ounces fresh mushrooms, thinly sliced
- 1 clove garlic, thinly sliced
- 1 cup mixed greens
(arugula/watercress/baby spinach)
- 1/3 cup Mountain High Yoghurt Cheese*
- 3 cherry tomatoes, sliced
- ¼ cup parmesan cheese, grated
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Heat pizza crust according to package directions.
Meanwhile, in a medium sauté pan, heat olive oil over medium heat. Add mushrooms and garlic. Cook for about 4 minutes and remove from heat. Toss in greens and turn with a spatula until greens wilt slightly, about 1 minute. Transfer warm ingredients directly onto hot pizza crust. Top with dollops of yoghurt cheese, tomatoes, and parmesan. Heat under a broiler for 2 or 3 minutes until cheese melts. Serve immediately.
Makes 6 slices.
*To make Yoghurt Cheese, place Plain Original Style Mountain High Yoghurt in a cheesecloth-lined strainer. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here.
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| Calories - 230 |
| Total Fat - 7g |
| Cholesterol - 5mg |
| Potassium - 178mg |
| Sodium - 423mg |
| Total Carbohydrates - 31g |
| Protein - 10g |
| Fiber - 2g |
| Calcium - 15% |
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Serving size: 1 slice.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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