Recipe

Portobello Mushroom Pizza Recipe

	Jgpgarrett / All my dishes 1 year ago A tasty non-tomato based pizza. Serve as an appetizer or as a meal. Balsamic vinegar makes the flavors really pop and it is a colorful presentation. Prep:15m Cook:20m Servings:8	Jgpgarrett
	portobello fontina red pepper balsamic

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Ingredients

2 large portobello mushroom caps, chopped into large pieces

1 red pepper, sliced

1 yellow pepper, sliced

2 red onions, sliced

4 cups fontina cheese, shredded

2 packages thin pizza crust

butter

balsamic vinegar

Directions

Use three separate pans for this:

Sauté mushrooms in butter with splash of balsamic vinegar until tender.

Do the same with peppers in another pan and onions in the third pan. This part can be done ahead of time and veggies placed in separate containers in the fridge.

When ready to assemble pizza:

Spread dough in pizza pans sprinkled with cornmeal. Bake at 350 degrees for 10 minutes.

Add 3/4s of cheese, then arrange mushrooms and pepper mixtures. Scatter final 1/4 of cheese on top.

Bake 350˚ until cheese is melted and begining to bubble.

Makes 2 pizzas.

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