YOUR SOLIN GENERATED RECIPE
Crispy Roasted Portobello Pizza with Fresh Vegetables
Enjoy a wholesome, satisfying pizza that uses hearty portobello mushrooms as the crust, topped with a vibrant medley of fresh vegetables, a light tomato sauce, and lean grilled chicken breast, finished with a sprinkle of part-skim mozzarella cheese and a drizzle of olive oil. This creative twist on pizza delivers crispy texture, bold vegetable flavors and a protein boost to keep you fueled.
INGREDIENTS
2 Portobello Mushroom Caps (approx 150g)
3 ounces Grilled Chicken Breast
1/4 cup shredded Part-Skim Mozzarella Cheese
3 tablespoons Tomato Sauce
1 medium Red Bell Pepper, sliced
2 slices Red Onion
6 Cherry Tomatoes, halved
1/2 tablespoon Extra Virgin Olive Oil
4 Fresh Basil Leaves
PREPARATION
Preheat your oven to 425°F.
Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and lightly scrape out any gills if desired for a crisper base.
Place the mushroom caps on a baking sheet, gill side up. Lightly brush each cap with olive oil and season with a pinch of salt and pepper.
Spread 1 tablespoon of tomato sauce evenly over each mushroom cap.
Layer the toppings by adding slices of red bell pepper, red onion, and halved cherry tomatoes over the sauce.
Evenly distribute the grilled chicken breast slices over the vegetables.
Sprinkle the shredded mozzarella cheese on top of each assembled portobello pizza.
Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and the edges of the mushrooms become crispy.
Remove from the oven and immediately garnish with fresh basil leaves before serving.