Wild Mushroom and Potato Pizza
Ingredients
The pizza base
-
2
pieces
whole grain naan
The toppings
-
1
small
Yukon Gold potato
-
¾
cup
walnuts
-
1
tbsp
olive oil
-
to taste
salt
-
to taste
pepper
-
2
oz
wild mushrooms
-
3
oz
shredded fontina or mozzarella cheese
-
1
tsp
white truffle oil
For cooking
Instructions
- Preheat the oven to 350°F.
- Boil water in a medium saucepan and cook potato slices for 4 minutes until softened, then rinse with cold water.
- Squeeze excess liquid from the cooled potato slices and set aside.
- Pulse walnuts in a food processor until finely ground, then mix in olive oil and season with salt and pepper.
- Heat a skillet with cooking spray and sauté mushrooms for 7-8 minutes until browned, seasoning with salt and pepper.
- Spread the walnut mixture onto the naan, followed by half of the cheese, potato slices, remaining cheese, and sautéed mushrooms.
- Bake in the oven for 8-10 minutes until the naan is crispy and the cheese has melted.
- Drizzle with truffle oil just before serving.
Nutrition Facts (estimated)
Servings
2 servings
Calories
756
Total fat
52g
Total carbohydrates
53g
Total protein
23g
Sodium
699mg
Cholesterol
39mg
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