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Portobello Pizza

Source of Recipe


Southern Living, July 2003






List of Ingredients



• 2 large portobello mushroom caps, sliced *
  
• 1/2 large onion, sliced
  
• 1/2 tsp salt
  
• 1/2 tsp pepper
  
• Vegetable cooking spray
  
• 1 Tbsp balsamic vinegar
  
• 2 Tbsp yellow cornmeal
  
• 1 (10-ounce) refrigerated pizza crust dough
  
• 2 Tbsp basil pesto
  
• 2 Tbsp plain nonfat yogurt
  
• 1/4 cup chopped fresh basil
  
• 6 fresh mozzarella cheese slices (6 ounces) **
  
• 5 plum tomatoes, chopped
  
• 2 Tbsp shredded Parmesan cheese
  






Instructions



1. Saute first 4 ingredients in a large skillet coated with cooking spray over medium-high heat 5 minutes or until onion is tender. Add balsamic vinegar; cook 2 minutes or until liquid is evaporated. Set aside.
   
   
2. Sprinkle cornmeal over baking pan; spread out pizza dough. Bake on bottom oven rack at 425 degrees (F) for 5 minutes.
   
   
3. Stir together pesto and yogurt; spread over pizza crust, leaving a 1-inch border. Sprinkle with mushroom mixture and fresh basil. Top with mozzarella cheese and tomatoes. Sprinkle with Parmesan cheese. Bake at 425 degrees on bottom oven rack for 18 minutes or until edges are golden brown and cheese is melted.
   
   Makes 6 servings.
   
   






Final Comments


* One 8-ounce package of sliced button mushrooms may be substituted for the portobello mushroom caps.

** 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese may be substituted for fresh mozzarella.