Forest Mushroom Pizzetta

How to Prepare Forest Mushroom Pizzetta

Calories: 240, Carbs: 29g, Protein: 9g, Fat: 10g, Sat. Fat: 2.5g, Cholesterol: 5mg, Sodium: 390mg, Fiber: 4g

Prep Time: 8 to 10 minutes Cook time: 15 to 20 minutes Yield: 4 servings; 1 pizzetta each

1 cup white mushroom, cut into quarters
1 cup shiitake mushrooms, stems removed and sliced into quarters
1 cup cremini or baby bella mushrooms, cut into quarters
4 whole wheat flatbreads, approximately 4-inch x8-inch or whole grain pocketless Greek pita or whole grain naan
¼ cup store-bought basil pesto sauce
2 cups baby spinach, thinly sliced
½ cup diced tomatoes
6 Tablespoons shaved Parmesan cheese

1. Place mushrooms in a single layer on a parchment-lined sheet tray, ensuring not to overcrowd. Coat with cooking oil spray (not listed) and roast in a preheated 400-degree Fahrenheit convection (450-degree Fahrenheit standard) oven for 5 to 8 minutes or until lightly browned. Flip once halfway through cooking to promote even browning. Allow to cool slightly before using.
2. Reduce heat to 350 degrees Fahrenheit when using a convection oven (or 400 degrees Fahrenheit for a standard range).
3. Evenly spread 1 Tablespoon basil pesto to ¼-inch from the edge of each flatbread.
4. In order, evenly top with:
-1/2 cup thinly sliced baby spinach
-2 Tablespoon diced tomatoes
-½ cup roasted mushroom
-1 ½ Tablespoons shaved Parmesan cheese.
NOTE: Do not pile ingredients in the center; concentrate on spreading them towards the outside edges.
5. Place in preheated oven. Bake for 10 to 12 minutes or until the cheese melts. Remove from oven.
6. Cut as desired. Enjoy immediately!