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RECIPE
18 INGREDIENTS10 STEPS1HR

Mushroom Marsala Pizza

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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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Do you like chicken marsala and pizza? What better than combining the two and you get mushroom marsala pizza! Delicious and perfect for a family dinner night.

1HR

Total Time
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Cheese Sauce
1 Tbsp
1 cup
1% Low Fat Milk
1/4 tsp
1/4 tsp
Freshly Ground Black Pepper
1 cup
Shredded Italian Blend Cheese
Mushroom Pizza
1 Tbsp
to taste
1 lb
Small  Baby Bella Mushrooms , quartered
1 sprig
leaves removed
1 clove
Garlic , grated
3/4 cup
Vegetable Stock
or Vegetable Broth
3/4 cup
Marsala Wine
1
Pizza Dough
1 cup
Shredded Italian Blend Cheese
1 pinch
Crushed Red Pepper Flakes
(optional)
to taste
Aged Balsamic Vinegar
for drizzling
to taste
Fresh Basil , chopped
for serving
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Nutrition Per Serving
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CALORIES
596
FAT
20.9 g
PROTEIN
31.4 g
CARBS
64.5 g

Directions

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Step 1
Create a roux by melting the Butter (1 tablespoon) in a small sauce pan. Add the All-Purpose Flour (1 tablespoon) and mix until incorporated. Allow to cook for 1-2 minutes until the flour cooks out and you only smell butter.
Step 2
Whisk in the 1% Low Fat Milk (1 cup) and bring to a simmer. Allow to simmer until thickened, continuously whisking.
Step 3
Once thick, season with the Salt (1/4 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon), then stir in the Shredded Italian Blend Cheese (1 cup). Taste and adjust as needed. Set aside and keep warm over low heat.
Step 4
Preheat the oven to 425 degrees F (220 degrees C) or whatever temperature your pizza dough recipe recommends.
Step 5
Heat the Butter (1 tablespoon) and 2 counts of Olive Oil (to taste) in a medium saute pan. Add the Baby Bella Mushroom (16 ounce) and cook 5-6 minutes until soft and brown.
Step 6
Add the Garlic (1 clove) and Fresh Thyme (1 sprig) leaves and cook until fragrant, about one minute.
Step 7
Add the Vegetable Stock (3/4 cup) and Marsala Wine (3/4 cup). Simmer for about 8 to 10 minutes until the sauce has reduced enough to coat the mushrooms, however still a bit loose.
Step 8
Prepare the Pizza Dough (1) by rolling into your desired shape and placing on a pizza pan. Top with the cheese sauce, leaving a 1-inch gap from the crust, then evenly spoon over the mushrooms and pan sauce.
Step 9
Top with the Shredded Italian Blend Cheese (1 cup) and bake until golden brown, about 20 to 25 minutes.
Step 10
Before serving, sprinkle with Crushed Red Pepper Flakes (1 pinch) for heat. If desired, add a splash of Aged Balsamic Vinegar (to taste) and Fresh Basil (to taste).

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Nutrition Per Serving
Calories
596
% Daily Value*
Fat
20.9 g
27%
Saturated Fat
12.2 g
61%
Trans Fat
0.0 g
--
Cholesterol
49.0 mg
16%
Carbohydrates
64.5 g
23%
Fiber
9.7 g
35%
Sugars
3.3 g
--
Protein
31.4 g
63%
Sodium
1404.3 mg
61%
Vitamin D
--
--
Calcium
523.7 mg
40%
Iron
3.6 mg
20%
Potassium
11.5 mg
0%
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