Wild Mushroom and Pesto Pizza

Lately I've been trying to incorporate more vegetables into my diet. While I'm not a vegetarian, I've definitely felt better, slept better, and noticed my clothes fit better.
This is one of my new favorites- I'll definitely be incorporating it into my usual meal routine.

Wild Mushroom and Pesto Pizza
Adapted from this recipe
Serves: 4  Cook Time: 30 minutes

1 12" store bought pre-made pizza crust (I used Bobili thin crust)
2 cloves minced garlic
1 Tbsp. olive oil
3/4 lb. sliced cremini mushrooms
2 ounces sliced portobello mushrooms
1 cup homemade or store bought pesto sauce
1/3 cup shredded parmesan cheese

1. Preheat oven to 450 degrees.

2. Mince garlic. Heat olive oil in a skillet and add garlic. (Garlic burns really fast, so make sure to watch it and stir often!)

(I'm working on my kitchen photography.)

3. Add sliced cremini and portobello mushrooms to the pan. Season with salt and pepper. If you want to spice things up, you can also add 1/2 tsp. red pepper flakes. Cook until mushrooms reduced down and brown lightly. 

(Your mushrooms will go from this...)

(To this...)

 4. Spread pesto on pizza. Make sure to leave a rim for the crust.

5. Using a slotted spoon, place mushrooms on top of the pesto mixture and spread evenly. 

6. Cook for 8 minutes. Then, remove pizza from oven and sprinkle on parmesan. Place in oven for 2-3 more minutes, or until cheese melts. 

7. Remove from oven and sprinkle with basil. Enjoy!

Lately...

I've been MIA from the blogging world for a few weeks now due to a cross country move. Don't worry though, I've still been cooking.

I made theses lovelies last Saturday morning, and they were a hit!

(They were easy to dress up for entertaining by using cute muffin cups)

(Delicious eggy, cheesy, goodness)

I call them Omelette Cups. Not only are they super yummy, but they're easy to make and they freeze well for a quick breakfast on the run during the week. I dubbed them Omelette Cups because not only can you more or less put any of your favorite omelette fillings in them, but you they're wrapped up in a biscuit.

Omelette Cups
Serves: 8  Cook Time: 30 minutes

1 can Pillsbury Grands Reduced Fat Biscuits
4 eggs, scrambled as you would normally scramble them
1/2 cup shredded cheddar cheese
1/2 cup diced deli ham (or canadian bacon)
5 stalks asparagus, diced with tips removed (or you could use green onions)

1. Preheat oven according to temperature on biscuit container. Put muffin liners in a muffin tin and spray with cooking spray.

2. Scramble eggs (slightly undercook them so they're a little creamy- they will cook more in the oven). Remove them from a pan and allow them to cool slightly in a bowl while you prepare the rest of the ingredients.

3. Using a rolling pin, roll out each biscuit.

4. Dice asparagus and ham. Add to the scrambled eggs. If you have not already seasoned the eggs, season with salt and pepper. Mix gently.

5. Using a spoon, place mixture into the center of each rolled out biscuits.

6. Fold up the biscuit around the egg mixture (like you would a pouch) and twist at the top. Place each biscuit into the muffin tin.

7. Bake according to biscuit package directions (My package said 17 minutes, but I cooked them for 25 so the tops of the biscuits would cook all the way through and brown up more).