Pizza Puttanesca with Mushrooms and Cheese

Pizza Puttanesca
High Cotton Food Styling and Photography
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 16 mins


1tablespoon olive oil
8ounces sliced mushrooms
1 large pizza crust (Boboli original)
1cup tomato-basil pasta sauce
1/4teaspoon crushed red pepper
1/4cup coarsely chopped kalamata olives
1tablespoon capers
1cup part-skim ricotta cheese
3tablespoons grated Parmesan or asiago cheese
3ounces shredded part-skim mozzarella cheese


  1. Preheat oven to 450F. In a large nonstick skillet, heat oil over medium-high heat. Add mushrooms and cook, stirring occasionally, 6 minutes or until browned.
  2. Place pizza crust on a baking sheet.
  3. Combine pasta sauce and pepper; spread on crust leaving a 1-inch border. Top with mushrooms, olives and capers. Combine ricotta and Parmesan and dollop on top. Sprinkle with mozzarella and bake 15 minutes or until cheese is melted and begins to turn golden brown. Cut in wedges.

—Recipe by Jean Kressy

Nutritional Info *per serving

  • Calories 300
  • Fat 16g
  • Cholesterol 35mg
  • Sodium 700mg
  • Carbohydrate 19g
  • Fiber 1g
  • Sugars 3g
  • Protein 20g