Portobello Pizza

Southern Living
Portobello PizzaRecipe
Baking the crust on the bottom rack will keep it from becoming soggy.
Makes 6 servings


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2 large portobello mushroom caps, sliced*
1/2 large onion, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
Vegetable cooking spray
1 tablespoon balsamic vinegar
2 tablespoons yellow cornmeal
1 (10-ounce) refrigerated pizza crust dough
2 tablespoons basil pesto
2 tablespoons plain nonfat yogurt
1/4 cup chopped fresh basil
6 fresh mozzarella cheese slices (6 ounces)**
5 plum tomatoes, chopped
2 tablespoons shredded Parmesan cheese


Prep: 15 Minutes
Cook: 7 Minutes
Bake: 23 Minutes

Sauté first 4 ingredients in a large skillet coated with cooking spray over medium-high heat 5 minutes or until onion is tender. Add balsamic vinegar; cook 2 minutes or until liquid is evaporated. Set aside.

Sprinkle cornmeal over baking pan; spread out pizza dough. Bake on bottom oven rack at 425° for 5 minutes.

Stir together pesto and yogurt. Spread over pizza crust, leaving a 1-inch border. Sprinkle with mushroom mixture and fresh basil. Top with mozzarella cheese and tomatoes. Sprinkle with Parmesan cheese.

Bake at 425° on bottom oven rack for 18 minutes or until edges are golden brown and cheese is melted.

*1 (8-ounce) package sliced button mushrooms may be substituted for the portobello mushroom caps.

**1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese may be substituted for fresh mozzarella.

Created date

July 2003

Nutritional Information

Calories 292
Caloriesfromfat 35 %
Fat 11.3 g
Satfat 5.3 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 12.3 g
Carbohydrate 35 g
Fiber 2.4 g
Cholesterol 24 mg
Iron 2.4 mg
Sodium 667 mg
Calcium 210 mg