Portobello Pizza

Baking the crust on the bottom rack will keep it from becoming soggy.

Yield: Makes 6 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Bake: 23 Minutes

Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 35%
  • Fat: 11.3g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 12.3g
  • Carbohydrate: 35g
  • Fiber: 2.4g
  • Cholesterol: 24mg
  • Iron: 2.4mg
  • Sodium: 667mg
  • Calcium: 210mg


  • 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


  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.
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