No kneading or rising time is required for this mushroom-based pizza. Place it on a bed of arugula and watercress flavored with a feta dressing, and serve as they do in Europe—with a knife and fork.
Recipe information
Yield
serves 4, 1 pizza per serving
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Lightly spray both sides of the mushrooms with olive oil spray. Place with the smooth side down on a nonstick baking sheet.
Step 3
Bake for 10 minutes, or until tender.
Step 4
Meanwhile, thinly slice the tomatoes and roasted peppers. When the mushrooms are ready, top with the tomato slices. Sprinkle with the roasted peppers, mozzarella, olives, and oregano.
Step 5
Bake for 5 minutes, or until the mozzarella is melted.
Step 6
Meanwhile, in a large bowl, whisk together the feta, vinegar, oil, and sugar. Add the arugula and watercress, tossing to coat. Arrange on plates. Top with the portobellos.
nutrition information
Step 7
(Per Serving)
Step 8
Calories: 129
Step 9
Total Fat: 7.0g
Step 10
Saturated: 2.0g
Step 11
Trans: 0.0g
Step 12
Polyunsaturated: 0.5g
Step 13
Monounsaturated: 3.0g
Step 14
Cholesterol: 14mg
Step 15
Sodium: 310mg
Step 16
Carbohydrates: 8g
Step 17
Fiber: 2g
Step 18
Sugars: 3g
Step 19
Protein: 10g
Step 20
Dietary Exchanges
Step 21
1 Vegetable
Step 22
1 Very Lean Meat
Step 23
1 Fat
