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Roasted Portobello and Red Pepper Flatbread
Ingredients
4 prebaked Flatbread Crusts
1/2 lb Roma tomatoes, about 3
Pinch sea salt
1/2 cup diced red bell peppers
1 whole Portobello mushroom cap, stem and gills removed
1/2 cup shredded mozzarella cheese
Instructions
Preheat oven to 400F.
Slice tomatoes in half. Roast whole mushroom cap and tomatoes, sliced side up, on a baking sheet for 10 minutes. Cool slightly and julienne tomatoes and thinly slice mushroom. Place tomatoes on a paper towel to soak up excess liquid. Season tomatoes with pinch of sea salt.
Lower oven temperature to 350F.
Spread 1/3 cup roasted tomatoes to within 1/2 inch of flatbread crust edge. Spread 2 tablespoons red peppers and 2 tablespoons sliced Portobello mushrooms over crust. Sprinkle 2 tablespoons shredded mozzarella over top. Repeat with remaining flatbreads.
Bake until crusts become golden and cheese melts, about 5 minutes.
Nutrition
| Calories | 235 |
| Protein | 14g |
| Sodium | 412mg |
| Carbohydrates | 32g |
| Fat | 7g |
| Fiber | 4g |
| Cholesterol | 15mg |
| Servings | 4 |