Recipe courtesy of Michael Stark
Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 450 degrees F.

Ladle a hearty portion of tomato sauce (2/3 cup) and spread evenly onto the flatbread.

Add a layer of grated mozzarella cheese and add 2 tablespoons parmesan cheese.

Layer big meaty Portobello mushroom slices in a sun-burst design. Complete by drizzling a generous amount of pesto on top. Sprinkle with dried oregano, salt and pepper, to taste. Place in the oven and bake until cheese is melted and lightly browned and the crust is crispy.

Serve with a smooth red wine such as Frey Vineyards Organic Sangiovese.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pizza Dough

Recipe courtesy of Bobby Flay

Portobello Pizza

Recipe courtesy of Juan Carlos Cruz

Portobello Pizzas

Recipe courtesy of Rachael Ray

Portobello "Pizza" Nicoise

Recipe courtesy of Bobby Flay

Assorted Grilled Portobello Pizzas

Recipe courtesy of Sterling Ball

Portobello Mushroom Pizza Bites

Recipe courtesy of Food Network Kitchen

Portobello Mushrooms

Recipe courtesy of Ryan Allen

Stuffed Portobello

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword