Chutney Pizzas

Chutney Pizzas Recipe
James Carrier
Use regular or whole-wheat pocket bread as the foundation for an appetizer or snack that's ready in less than 15 minutes.

Yield:

Recipe from

Sunset

Nutritional Information

Calories 81
Caloriesfromfat 27 %
Protein 3.2 g
Fat 2.4 g
Satfat 1.4 g
Carbohydrate 12 g
Fiber 0.4 g
Sodium 130 mg
Cholesterol 6.8 mg

Ingredients

1/2 pound mushrooms
1 tablespoon butter or olive oil
4 pocket bread rounds (6 in. wide)
3/4 cup shredded Swiss or fontina cheese
2 to 3 teaspoons chutney

Preparation

1. In a food processor, mince mushrooms.

2. In a 10- to 12-inch frying pan, combine mushrooms and butter. Stir often over high heat until juices evaporate and mushrooms start to brown, 5 to 7 minutes.

3. Lay pocket bread rounds cupped side up on a baking sheet and scatter the mushroom mixture equally on top of them. Sprinkle each with about 3 tablespoons cheese.

4. Bake in a 400° oven until cheese melts and bread crisps, 5 to 7 minutes. Drizzle chutney over each pizza and cut each round into quarters.

Nutritional analysis per piece.

November 1997
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