Portobello Pizza

Prep Time: 15 Minutes

Cook Time: 7 Minutes

Ready In: 22 Minutes

Servings: 1

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

Ingredients:

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

Directions:

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.

By RecipeOfHealth.com