Grilled portobello flatbread pizza
5
Points®
Total time: 1 hr 25 min • Prep: 5 min • Cook: 1 hr 20 min • Serves: 1 • Difficulty: Easy
Adding lots of fresh herbs while they’re plentiful is a good way to pack a lot of flavour into your meals while watching what you eat. Eating more mushrooms is a delicious way to go meatless and increase your daily number of vegetables. That means that this flatbread recipe is a win-win! You can cook the pizza on the grill or in the oven, but we suggest cooking on the grill for an added smoky flavour and ease of preparation since you already have the grill fired up. Make this a one-dish dinner or serve the pizza with a side salad for a quick and easy weeknight meal.
Ingredients
Flatbread
1 item(s)
Portabella mushrooms
2 item(s), caps, whole
Shredded fat free mozzarella cheese
8 oz
Tomato
⅓ cup(s), crushed whole
Fat free red wine vinaigrette
¼ cup(s)
Garlic
2 clove(s), large, minced
Fresh parsley
1 tbsp(s), chopped
Fresh basil
1 tbsp(s), chopped
Rosemary
1 tbsp(s), chopped
Instructions
1
In a small bowl or plastic bag, combine the garlic, herbs, and vinaigrette. Add the mushroom caps and let stand for 1 hour or more.
2
Remove from the marinade (it’s okay if the herbs stick to the mushrooms) and cook the mushrooms for about 10 minutes on a grill pan until tender. Season with salt and pepper, and cut into slices.
3
Preheat oven to 375°F. Place flatbread on a cookie sheet.
4
Bake at 375°F for two minutes, then remove from the oven.
5
Spread a thin layer of the crushed tomatoes over the flatbread, then arrange the mushroom slices over the sauce. Top with cheese.
6
Bake at 375°F for four minutes. Remove from the oven and serve immediately.
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