MUSHROOM, ONION, AND BASIL PIZZA

Steps:

• Preheat the oven to 450°.
• Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes.
• Pat dry and slice thinly.
• Heat the oil in a large skillet over medium heat.
• Add the mushrooms and onion; cook until tender and the mushroom liquid evaporates and they begin to brown, 5-7 minutes (season this with a little salt and pepper, if desired).
• Stir in the garlic and remove from the heat.
• Place the pizza crust on a baking sheet; spread the marinara sauce over the crust, leaving a 1-inch border.
• Top with the mushroom mixture and sun-dried tomatoes.
• Sprinkle with the mozzarella and Parmesan.
• Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes.
• Sprinkle with the basil, cut into 8 slices, and serve.
• Per serving: 350 calories, 14 g fat, 41 g carb, 3 g fiber.