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


  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.



Nutrition Information (per serving):

235 calories
32 gm. carbohydrate
7 gm. fat
15 mg. cholesterol
14 gm. protein
412 mg. sodium
4 gm. fiber

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