Instant Portobello Pita Pizzas
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Instant Portobello Pita PizzasWith no precooking and about 10 minutes of preparation time, these pizzas still have a wonderful homemade taste. You could replace the pepperoni or salami with anchovies or, for a vegetarian version, use sliced drained marinated artichoke hearts.2 user reviews.
Instant Portobello Pita Pizzas
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 442442 cal |
| pro | 22 g22g pro |
| total fat | 21 g21g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 45 g45g carb |
| fibre | 7 g7g fibre |
| chol | 63 mg63mg chol |
| sodium | 1,239 mg1,239mg sodium |
| potassium | 704 mg704mg potassium |
| % RDI: | - |
| calcium | 2525 calcium |
| iron | 2626 iron |
| vit A | 2020 vit A |
| vit C | 102102 vit C |
| folate | 1818 folate |
With no precooking and about 10 minutes of preparation time, these pizzas still have a wonderful homemade taste. You could replace the pepperoni or salami with anchovies or, for a vegetarian version, use sliced drained marinated artichoke hearts.
Ingredients
-
4 whole wheat pita breads (with pockets)
1/2 cup bottled strained tomatoes (passata) or crushed tomatoes
2 cloves garlic, minced
1/2 tsp dried marjoram
1/4 tsp each salt and pepper
4 large portobello mushroom caps
1-1/2 cups shredded Canadian Mozzarella cheese
3/4 cup thinly sliced roasted red peppers
3 oz (85 g) thinly sliced pepperoni or salami
1 tbsp finely chopped fresh parsley
Hot pepper flakes (optional)
Preparation
Place pitas on 2 baking sheets. Mix together tomatoes, garlic, marjoram, salt and pepper; spread over pitas.
With small spoon, scrape dark gills from undersides of mushroom caps. Cut on the bias into thin wide slices; fan over pitas. Sprinkle with cheese; top with red peppers and pepperoni.
Bake in 375°F (190°C) oven until mushrooms are tender and cheese is just beginning to brown, about 20 minutes. Sprinkle with parsley, and hot pepper flakes (if using).
Makes 4 servings.
With small spoon, scrape dark gills from undersides of mushroom caps. Cut on the bias into thin wide slices; fan over pitas. Sprinkle with cheese; top with red peppers and pepperoni.
Bake in 375°F (190°C) oven until mushrooms are tender and cheese is just beginning to brown, about 20 minutes. Sprinkle with parsley, and hot pepper flakes (if using).
Makes 4 servings.
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