Portobello Mushroom Pizza |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A tasty non-tomato based pizza. Serve as an appetizer or as a meal. Balsamic vinegar makes the flavors really pop and it is a colorful presentation. Ingredients:
2 large portobello mushroom caps, chopped into large pieces |
1 red pepper, sliced |
1 yellow pepper, sliced |
2 red onions, sliced |
4 cups fontina cheese, shredded |
2 packages thin pizza crust |
butter |
balsamic vinegar |
Directions:
1. Use three separate pans for this:
2. Sauté mushrooms in butter with splash of balsamic vinegar until tender.
3. Do the same with peppers in another pan and onions in the third pan. This part can be done ahead of time and veggies placed in separate containers in the fridge.
4. When ready to assemble pizza:
5. Spread dough in pizza pans sprinkled with cornmeal. Bake at 350 degrees for 10 minutes.
6. Add 3/4s of cheese, then arrange mushrooms and pepper mixtures. Scatter final 1/4 of cheese on top.
7. Bake 350˚ until cheese is melted and begining to bubble.
8. Makes 2 pizzas.
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