PORTOBELLO PIZZAS WITH PEPPERY GREENS
No kneading or rising time is required for this mushroom-based pizza. Place it on a bed of arugula and watercress flavored with a feta dressing, and serve as they do in Europe-with a knife and fork.
Yield serves 4, 1 pizza per serving
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- Lightly spray both sides of the mushrooms with olive oil spray. Place with the smooth side down on a nonstick baking sheet.
- Bake for 10 minutes, or until tender.
- Meanwhile, thinly slice the tomatoes and roasted peppers. When the mushrooms are ready, top with the tomato slices. Sprinkle with the roasted peppers, mozzarella, olives, and oregano.
- Bake for 5 minutes, or until the mozzarella is melted.
- Meanwhile, in a large bowl, whisk together the feta, vinegar, oil, and sugar. Add the arugula and watercress, tossing to coat. Arrange on plates. Top with the portobellos.
- (Per Serving)
- Calories: 129
- Total Fat: 7.0g
- Saturated: 2.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.0g
- Cholesterol: 14mg
- Sodium: 310mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugars: 3g
- Protein: 10g
- Dietary Exchanges
- 1 Vegetable
- 1 Very Lean Meat
- 1 Fat
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