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Vegetarian Mini Loaf Pizza

Active Time: 20 minutes
Total Time: 35 minutes • Serves: 4

1 tablespoon Schnucks extra virgin olive oil
1 package (8 ounces) Schnucks whole white mushrooms, sliced (about 3 cups)
1/2 large onion, thinly sliced (about 1 cup)
2 teaspoons refrigerated garlic paste
1 Schnucks Bakery mini loaf (8 ounces)
1 cup tomato bruschetta topping, divided
1-1/2 cups Schnucks finely shredded mozzarella cheese (6 ounces), divided
2 medium tomatoes, sliced (about 12 ounces)
3/4 cup thinly sliced fresh basil leaves

1. Preheat oven to 400°F. In 12-inch skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 7 to 8 minutes or until tender, stirring occasionally. Stir in garlic paste and cook 1 minute.

2. Meanwhile, cut bread lengthwise in half and place on rimmed baking pan, cut side up. Spread bruschetta topping evenly on cut sides of bread; top with mushroom mixture, then sprinkle with 1 cup cheese. Arrange tomatoes over cheese, overlapping slices to fit. Sprinkle remaining 1/2 cup cheese over tomatoes.

3. Bake pizzas 12 to 14 minutes or until cheese melts and edges brown. Sprinkle pizzas with fresh basil. Cut each pizza crosswise in half
to serve.

Each serving: about 370 calories, 13 g total fat (3 g saturated), 10 mg cholesterol, 1090 mg sodium, 43 g carbohydrate, 4 g fiber, 7 g sugars, 20 g protein