Serve this as a normal pizza, or cut it up into smaller pieces for an easy low sodium appetizer.
Servings: Makes one 10-inch pizza Sodium: 84 mg sodium per pizza Time: Overnight rise for the dough, then 30 minutes to shape, top, and bake
Ingredients: 1 10-inch low sodium pizza crust
1 1/2 ounces Swiss cheese, cut into small pieces
1 tablespoon caramelized shallots or onions
3 ounces mushrooms, sliced thin
1 Tablespoon olive oil
parsley and red pepper flakes for topping
1) Preheat oven to 475°F.
2) Prepare 1 low sodium pizza crust according to this recipe, or use any crust of your choice.
3) Drizzle olive oil over the crust, then top with caramelized shallots, cheese, and mushrooms. Bake for 10-12 minutes until crust is crispy and golden, cheese is melted, and mushrooms are cooked. Cool on a wire rack and top with parsley and red pepper flakes.
NOTES:
-If you don't want to caramelize onions or shallots, add them raw or sautéed. That said, the caramelized shallots/onions give the pizza so much flavor and it's not something I would skip.
-The mushrooms can be added raw or cooked. In these pictures I used a combination of baby Bellas and shiitake mushrooms that I sautéed the day before I made the pizzas. I did this once because I had these mushrooms that were maybe going to spoil before I got around to using them and it turns out I really liked the flavor of sautéed mushrooms more than just adding raw mushrooms to the pizza. They're a bit meatier and more flavorful when they've been sautéed in oil first. But adding raw mushrooms works just fine, just make sure you slice them very thin.