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Roasted Portobello and Red Pepper Flatbread

30 Minutes
4 People
Close-up of roasted red pepper flatbread.


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


  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 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.

  5. Bake until crusts become golden and cheese melts, about 5 minutes.


Calories 235
Protein 14g
Sodium 412mg
Carbohydrates 32g
Fat 7g
Fiber 4g
Cholesterol 15mg
Servings 4