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Chutney Pizzas

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.


  • 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

Nutrition 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

How to Make It

  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.

  5. Nutritional analysis per piece.