This week's Diabetic Dish of the Week is a Wild Mushroom Flatbread. Made with Cremini Mushrooms and Shiitake Mushrooms. There are several versions of this recipe, I went with the one from the Diabetes Self-Management website. If your looking for some Diabetic Friendly recipes check their site out! http://www.diabetesselfmanagement.com/recipes/
Wild Mushroom Flatbread
1 package (13.8 ounces) Pillsbury Refrigerated Pizza Dough
2 teaspoons Extra Virgin Olive Oil
1 package (4 ounces) sliced Cremini Mushrooms
1 package (4 ounces) sliced Shiitake Mushrooms
1 Shallot, thinly sliced
2 cloves Garlic, minced
1/2 teaspoon Sea Salt
3/4 cup (3 ounces) grated Gruyère Cheese
2 teaspoons chopped fresh Thyme
Preheat oven to 400°F. Line baking sheet with parchment paper. Spray with nonstick cooking spray.
Roll out pizza dough on lightly floured surface to 15 x 10-inch rectangle. Place on prepared baking sheet. Bake 10 minutes.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add mushrooms; cook and stir 5 minutes. Add shallot and garlic; cook and stir 5 minutes or until tender. Season with salt.
Arrange mushroom mixture evenly over prepared pizza crust. Top evenly with cheese and thyme.
Bake 8 minutes or until cheese is melted. To serve, cut into 16 pieces.
Yield: 16 pieces (about 8 servings). Serving size: 2 pieces.
Nutrition Facts Per Serving:
Calories: 184, Carbohydrates: 25 g, Protein: 8 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 12 mg, Sodium: 537 mg, Fiber: 1 g