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.