1 (10-ounce) roll refrigerated pizza crust
1 tablespoon vegetable oil
1 pound fresh white mushrooms, sliced (about 5 cups)
1 cup sliced red bell pepper
1/2 cup sliced onion
2 teaspoons minced garlic
3 cups coleslaw mix or shredded cabbage
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup sliced radishes
8 tablespoons Hoisin Sauce


1. Preheat oven to 425 degrees F. Spray a large baking sheet with cooking spray. On baking sheet, roll pizza dough starting from the center into a 15 x 10-inch rectangle. Bake until golden, about 8 minutes. Cut in 8 squares.
2. Meanwhile, in a large nonstick skillet, heat oil until hot. Add mushrooms, bell pepper, onion and garlic; cook, stirring occasionally, until most of the liquid evaporates, about 6 minutes. Add coleslaw mix, salt and cayenne pepper; cook, stirring frequently, until coleslaw is wilted and heated through, about 3 minutes. Add radishes; cook and stir until warm, about 1 minute.
3. Spread each pizza crust square with 1 tablespoon hoisin sauce, top with 1/3 cup mushroom mixture; serve immediately.
Mu Shu Pizza
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