Roasted Portobello & Red Pepper Flatbread
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
- 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 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.
- Bake until crusts become golden and cheese melts, about 5 minutes.
Nutrition Information (per serving):
32 gm. carbohydrate
7 gm. fat
15 mg. cholesterol
14 gm. protein
412 mg. sodium
4 gm. fiber
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