Who Says Pizza is Bad For You Wild Mushroom Pizza Party

We (and by we, I mean Matt) have a bad habit of buying mushrooms in excess... especially when we make the extra effort to hit up Giant Eagle or Kroger. This usually turns into a "this NEEDS to be used before it spoils" or molds in this case, which I always find intriguing since mushrooms are fungus.  Nevertheless, we had a plethora of oyster mushrooms and some shiitakes and I wanted pizza, so it was a natural progression towards a mushroom pizza. 

I recently discovered a wrap with only 80 calories (and it's basically full size - not one of those advertised as 80 calories and then it's a wrap the size of your palm or the 80 calories are for an 1/8 of the wrap - tricksters.)

 

An added bonus is they do not taste like sawdust.  On the flip-side, the regular ones are only 100 calories - still blowing most wraps away in the calorie department.  

Proceeding with the recipe... I used one of these wraps as the crust and scoured the fridge for the remaining ingredients to assemble this low calorie pizza.

Low Calorie Mushroom and Gorgonzola Pizza

1 Smart and Delicious Wrap
1 wedge Laughing Cow Cheese (garlic and herb, or whatever you have)
1 tsp Garlic Powder
1/4 cup Gorgonzola Cheese
1 cup Mushrooms, sliced
1/2 cup Onions, sliced thin
1 Jalapeno, sliced thin
1/2 cup roasted Red Peppers
3/4 cup Arugula
1/8 cup Parmesan Cheese
Cooking Spray

In a skillet, saute mushrooms and onions until they are tender (you could caramelize if you desire, but we chose to have them just tender.) Season with garlic powder and salt/pepper to taste. (Remember not to season the mushrooms with salt until after they're tender, otherwise it will pull all the moisture out of them while they're cooking.)

Spray the tortilla generously with cooking spray, both sides.  Sprinkle with garlic powder and place in a 350 degree oven on the rack.  When the edges are barely starting to brown, remove and place on a cookie sheet.  Spread cheese wedge on the tortilla to edges, you can use more if you want it creamier.  Spray edges generously with cooking spray to prevent burning.  Layer the mushroom/onion mixture, then the red peppers, jalapeno, a sprinkling of the parmesan, and the gorgonzola. Place in the oven for approximately 5-7 minutes or until the gorgonzola starts to melt..  Remove and add arugula and remaining parmesan and a dash of salt.  Place back in the oven for 4 minutes or until the arugula starts to look slightly limp.

This was faaaabulous and super easy...regardless of how complicated I may make the recipe sound.  :)  Hopefully it comes across as simple as it is.

Just Keep Tasting - wild mushrooms... delicious!