Forest Mushroom Pizzetta

Pizzetta layered with basil sauce, roasted wild mushrooms, Roma tomatoes, baby spinach and shaved Parmesan cheese

Calories: 240, Carbs: 30g, Protein: 10g, Fat: 10g, Sat. Fat: 2.5g, Sodium: 390mg, Fiber: 4g

Prep Time: 8 to 10 minutes Cook time: 15 to 20 minutes Yield: 4 servings; 1 pizzetta per serving Difficulty level: Easy

Ingredients

Prepare

3 cups white, shiitake, and cremini mushrooms, cut into quarters (see Chef Tips)
4 (6-inch) whole grain flatbreads
1/4 cup basil pesto (see Chef Tips)
2 cups baby spinach, thinly sliced
1/2 cup diced tomatoes
6 tablespoons shaved Parmesan cheese

1. Preheat the oven to 450 degrees Fahrenheit. Place the mushrooms in a single layer on one or two parchment-lined baking sheets, making sure not to overcrowd the mushrooms. Coat the mushrooms with cooking oil spray and roast them for 5 to 8 minutes or until lightly browned. Flip once halfway through cooking to promote even browning. Allow the mushrooms to cool slightly before using.
2. Reduce the oven to 400 degrees Fahrenheit.
3. Evenly spread 1 tablespoon basil pesto to 1/4-inch from the edge of each flatbread.
4. In order, evenly top with:
-1/2 cup thinly sliced baby spinach
-2 tablespoons diced tomatoes
-1/2 cup roasted mushrooms
-1 1/2 tablespoons shaved Parmesan cheese.
NOTE: Do not pile ingredients in the center; concentrate on spreading them towards the outside edges.
5. Bake the pizzettas for 10 to 12 minutes or until the cheese melts. Remove from the oven.
6. Cut as desired. Enjoy immediately!

Use your favorite blend of mushrooms, gently washing them to remove any excess dirt. This recipe will also work with pre-sliced mushrooms.
Pesto is traditionally made with pine nuts and is often commercially made with cashews. Some nut-free pesto can be found in the freezer section of certain grocery stores, or you can make your own at home and freeze it in small portions for future use.