Recipe by Ellie Krieger of Food Network

Servings: 4

Serving size: 2 pieces

1 tablespoon olive oil
8 ounces mushrooms, sliced
1/2 medium red onion, sliced
2 cloves garlic, minced
1 (10-ounce) baked thin pizza crust
1 cup marinara sauce
1/4 cup sliced, reconstituted sun-dried tomatoes
4 ounces shredded, part-skim mozzarella cheese (about 1 cup)
1/4 cup freshly grated Parmesan
1/4 cup thinly sliced fresh basil leaves

Cooking instructions: Preheat the oven to 450 degrees F. Heat the oil in a skillet over a medium heat. Add the mushrooms and onions and cook until tender and most of the liquid evaporates, about 5 minutes. Stir in the garlic and remove from the heat. Place the pizza crust on a baking sheet. Spread the sauce over the crust leaving a 1-inch border. Top with the mushroom mixture and sun-dried tomatoes. Sprinkle with the mozzarella and Parmesan cheeses. Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes. Sprinkle with basil, cut into 8 slices and serve.

(Nutrition Per Serving: 350 calories, 14g total fat, 3g saturated fat, 750mg Sodium, 41g carbohydrate, 3g fiber, 17g protein)