Easy Mushroom Pizza
1 large whole wheat pizza dough
1 tablespoon olive oil
½ cup shallot, finely chopped
⅓ cup sun dried tomato, julienned
½ cup low sodium vegetable broth
8 ounces mushrooms, sliced
1 tablespoon dried oregano
2 cups kale, chopped
2 cloves garlic, finely chopped
1 tablespoon lemon zest
¼ cup white wine
1 cup low fat mozzarella cheese, shredded
Preheat oven to 450 degrees.
Preheat a large skillet over medium heat with olive oil. Add shallots and cook for 5 minutes until tender. Then add tomatoes, vegetable broth, mushrooms, oregano, kale, garlic, lemon zest and white wine. Add a pinch of dried red pepper. Cook for 5 - 8 minutes until liquid is almost gone and vegetables are tender.
Roll out pizza dough and place on a pizza pan. Spread out 2/3 of the vegetables and spread with 1/2 the mozzarella cheese. Top with the rest of the vegetables and cheese.
Bake for 10 - 12 minutes until dough is cooked through and cheese is lightly browned and bubbly.