James Carrier Photo by: James Carrier

Chutney Pizzas

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

Sunset NOVEMBER 1997

  • Yield:


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 27%
  • Protein: 3.2g
  • Fat: 2.4g
  • Saturated fat: 1.4g
  • Carbohydrate: 12g
  • Fiber: 0.4g
  • Sodium: 130mg
  • Cholesterol: 6.8mg

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Chutney Pizzas Recipe