Wednesday, August 13, 2014

Pizza Night: Portobello & Pesto Pizza

It's been quite some time since the family has had a homemade pizza night, so I decided to add it to the meal plan (and ACTUALLY do it...). We decided to revisit an old favorite... Portobello Pizza Night.

As always, this was a HUGE hit (even without meat which the hubby is rarely ok with).

We actually made 2 pizzas, plain old cheese for the girls and the Portobello for us.

Southern Living's Portobello Pizza Recipe


2 3 (we like a lot of substancelarge 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  (try to remove seeds and liquid)
2 tablespoons shredded Parmesan cheese


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.
Sprinkle cornmeal over baking pan; spread out pizza dough. Bake on bottom oven rack at 425° for 5 minutes.
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.
Bake at 425° on bottom oven rack for 18 minutes or until edges are golden brown and cheese is melted.


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