Recipe courtesy of Michael Stark
Recipe courtesy of Michael Stark
Watch how to make this recipe.
Portobello Pizza
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- Level: Intermediate
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1433
- Total Fat
- 93 g
- Saturated Fat
- 29 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 11 g
- Sugar
- 15 g
- Protein
- 60 g
- Cholesterol
- 133 mg
- Sodium
- 4586 mg
- Level: Intermediate
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1433
- Total Fat
- 93 g
- Saturated Fat
- 29 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 11 g
- Sugar
- 15 g
- Protein
- 60 g
- Cholesterol
- 133 mg
- Sodium
- 4586 mg
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.
