Tested till perfect Instant Portobello Pita Pizzas
Instant Portobello Pita Pizzas

Instant Portobello Pita Pizzas

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.

By The Canadian Living Test Kitchen

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  • Portion size 4


    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)
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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.

Nutritional Information Per serving: about

cal 442 pro 22g total fat 21g sat. fat 10g
carb 45g fibre 7g chol 63mg sodium 1,239mg
potassium 704mg

% RDI:

calcium 25 iron 26 vit A 20 vit C 102
folate 18
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