Artichoke and Mushroom White Pizza

• 1 package Pillsbury Thin Crust Pizza Crust
• 8 ounces, weight Part-skim Ricotta Cheese
• 1 Tablespoon Light Cream Cheese
• 1- 1/2 Tablespoon Homemade Or Prepared Pesto
• 1 teaspoon Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 2 Tablespoons Extra Virgin Olive Oil
• 16 ounces, weight Mushrooms (domestic Or Exotic)
• 14 ounces, weight Canned Artichoke Hearts, Drained
• 1/2 cups Shredded Parmesan Cheese
• 1/2 cups Shredded Mozzarella Cheese

1. Begin by preparing the pizza crust as indicated on the package.
2. Bake the crust for 7 minutes.
3. Remove and allow to cool while preparing the remaining ingredients.
4. In a medium-sized bowl, combine the ricotta cheese, cream cheese, pesto, salt and pepper.
5. Mix well to combine.
6. Set aside.
7. In a large saute pan, heat 2 Tablespoons of olive oil over medium-high heat.
8. Add the mushrooms and saute for about 5 minutes, or until golden brown.
9. Spread the prepared cheese mixture over the cooled pizza crust.
10. Layer the artichoke hearts, mushrooms, Parmesan cheese and mozzarella cheese.
11. Bake at 450 for 8-10 minutes or until the cheese is melted and golden brown.

crust, ricotta cheese, light cream cheese, kosher salt, freshly ground black pepper, olive oil, weight mushrooms, hearts, parmesan cheese, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/artichoke-and-mushroom-white-pizza/ (may not work)