Portobello, Roasted Peppers & Microgreens Pizza

Christie Brinkley
|
Servings: 3
|
easy
|
45 to 60 min

A delicious pizza is perfect for dinner tonight!


  • Ingredients
  • step-by-step directions
Ingredients
Portobello, Roasted Peppers & Microgreens Pizza
Sauce
  • 2 medium tomatoes, diced
  • 1 garlic clove
  • 6 fresh basil leaves
  • pinch of dried oregano
  • salt and freshly ground black pepper
  • 1 1/2 tablespoons extra-virgin olive oil
Toppings
  • 2 portobello mushrooms
  • 1 red bell pepper, seeded and quartered
  • salt and freshly ground black pepper
  • 1 cup shredded mozzarella-style vegetable cheese
  • 1/2 cup microgreens or chopped arugula
Crust
  • 3 brown rice tortillas
  • 1/2 tablespoon extra-virgin olive oil
Directions
  • Preheat the oven to 375˚F.
  • Make the sauce: Blend all the ingredients together. Don't blend too long, as the sauce should have a chunky texture.
  • Prepare the toppings: On a baking sheet greased with olive oil, roast the portobello mushrooms and the bell pepper, seasoned with salt and pepper, for about 10 minutes. Let them cool; slice and reserve. Turn the oven up to 400˚F.
  • Assemble the pizzas: brush the tortillas with olive oil. Place the tortillas on a baking sheet. Spread some tomato sauce on each tortilla. Add "cheese." Add the roasted portobello mushroom and bell pepper on top of the cheese. Bake for 7 minutes.
  • Before serving, garnish with some microgreens and drizzle with some olive oil. Cut each into 4 slices and serve warm.
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