Sun-Dried Tomato and Mushroom Pizza

Pizza is an awesome thing. You can make it healthy, you can make it terrible for you, but no matter what you do, its always good. This is a recipe I found on the MayoClinic.com recipe database this summer when we started our new diet. The website is amazing and full of heart-healthy, yummy, and easy to make recipes.

Keep in mind when you're making this, its PIZZA. So the ingredient measurements are more of a guide than an absolute. Put as much or as little of anything as you want. Add things, remove things, do whatever you want. Its so easy to play around with!

Ingredients

• 1 -12 inch refrigerated pizza crust. (I use Pillsbury)
• 4 garlic cloves, minced
• 1/2 cup fat free ricotta cheese
• 1/2 cup sun-dried tomatoes, drained, patted dry with paper towel, and chopped
• 2 tsp dried basil
• 2 cups mushrooms, chopped
• 1 tsp thyme

Directions

1. Place the oven rack on the lowest level of the oven. Preheat to 425 degrees.
2. Spray a cookie sheet, or flour a pizza stone. Roll out dough.
3. Arrange garlic, cheese, tomatoes, and mushrooms.
4. Sprinkle on basil and thyme.
5. Bake until crust turns brown, about 20 minutes.

I think next time I might try adding some chicken. Let me know if any of you make any adjustments or additions when you make it!