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.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Pizza Pizzas

Recipe courtesy of Alton Brown

Pizza Dough

Recipe courtesy of Bobby Flay

Portobello Mushroom Lasagna

Recipe courtesy of Ina Garten

Pizza Sauce

Recipe courtesy of Ree Drummond

Cauliflower Pizza Crust

Recipe courtesy of Katie Lee

Pizza Dough

Recipe courtesy of Giada De Laurentiis

Pizza Dough

Recipe courtesy of Tyler Florence

Taco Pizza

Recipe courtesy of Ree Drummond

White Pizza

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword