Pizza lovers looking to cut back on calories (or carbs) should try this portobello pesto pizza by Cook Smarts. Savory mushroom topped with fresh tomatoes, pesto and stringy mozzarella makes a great option for a vegetarian meal. Of course, mixing and matching ingredients to your liking is fair game.
Portobello Pesto Pizza
Ingredients
For the basil pesto
- 2 tablespoons of pine nuts (substitute with walnuts if you’re on a budget)
- 2 cups (60g) loosely packed basil leaves
- 1 garlic clove, peeled
- 1/2 small avocado
- 3 tablespoons olive oil
For the portobello pesto pizza
- 4 portobello mushrooms
- 2 medium tomatoes, sliced
- 1 1/2 tablespoon olive oil
- 4 ounces (113g) grated mozzarella (Or use sliced sandwich cheese – mozzarella, fontina, Swiss; 1 slice is approx. 1 ounce)
Directions
Preheat oven to 400ºF (200ºC).
Make the basil pesto by combining pine nuts, basil, garlic and avocado in a food processor. Pulse until ingredients are broken up. Drizzle in olive oil, while keeping the food processor on, until you get a sauce-like consistency. Season with salt and pepper. (NOTE: Basil pesto can be done 3 days ahead)
Remove stems from portobello mushrooms and use a spoon to scrape out the inside gills (dark ridge-y stuff). Brush mushrooms with olive oil on both sides. Place mushrooms cap side down on a sheet pan. Spoon approximately 1/3 cup of basil pesto onto the mushroom. Top with sliced tomatoes and sprinkle with cheese.
Bake in the oven for 15 to 18 minutes, until cheese is bubbly.
Nutrition Information
Serves: 4 | Serving Size: 1 mushroom pizza
Per serving: Calories: 303; Total Fat: 29g; Saturated Fat: 6g; Monounsaturated Fat: 17g; Cholesterol: 18mg; Sodium: 190mg; Carbohydrate: 10g; Dietary Fiber: 4g; Sugar: 1g; Protein 13g
Nutrition Bonus: Potassium: 228mg; Iron: 7%; Vitamin A: 4%; Vitamin C: 7%; Calcium: 23%
