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Portobello Pizza

Prep time 15 mins
Cook time 7 mins
Bake time 23 mins
Yield Makes 6 servings
Baking the crust on the bottom rack will keep it from becoming soggy.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.

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

  5. *1 (8-ounce) package sliced button mushrooms may be substituted for the portobello mushroom caps.

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