Artichoke and Mushroom White Pizza

Ingredients

• 1 package Pillsbury Thin Crust Pizza Crust
• 8 ounces
• weight Part-skim Ricotta Cheese
• 1 Tablespoon Light Cream Cheese
• 1- 1/2 Tablespoon Homemade Or Prepared Pesto
• 1 teaspoon Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 2 Tablespoons Extra Virgin Olive Oil
• 16 ounces
• weight Mushrooms (domestic Or Exotic)
• 14 ounces
• weight Canned Artichoke Hearts
• Drained
• 1/2 cups Shredded Parmesan Cheese
• 1/2 cups Shredded Mozzarella Cheese

Instructions

1. Begin by preparing the pizza crust as indicated on the package.
2. Bake the crust for 7 minutes.
3. Remove and allow to cool while preparing the remaining ingredients.
4. In a medium-sized bowl, combine the ricotta cheese, cream cheese, pesto, salt and pepper.
5. Mix well to combine.
6. Set aside.
7. In a large saute pan, heat 2 Tablespoons of olive oil over medium-high heat.
8. Add the mushrooms and saute for about 5 minutes, or until golden brown.
9. Spread the prepared cheese mixture over the cooled pizza crust.
10. Layer the artichoke hearts, mushrooms, Parmesan cheese and mozzarella cheese.
11. Bake at 450 for 8-10 minutes or until the cheese is melted and golden brown.