Roasted Portobello & Red Pepper Flatbread

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
235
protein 
14 g
sodium 
412 mg
carbohydrates 
32 g
fat 
7 g
fiber  
4 g
cholesterol 
15 mg
Servings 
4
Ingredients 

4 prebaked Flatbread Crusts
½ lb Roma tomatoes, about 3
Pinch sea salt
½ cup diced red bell peppers
1 whole Portobello mushroom cap, stem and gills removed
½ cup shredded mozzarella cheese

Instructions 
  1. Preheat oven to 400F.
  2. 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.
  3. Lower oven temperature to 350F.
  4. Spread ⅓ cup roasted tomatoes to within ½ 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.
  5. Bake until crusts become golden and cheese melts, about 5 minutes.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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