Portabello Pizzas | Golden Vision Clinic
985
post-template-default,single,single-post,postid-985,single-format-standard,ajax_fade,page_not_loaded,,select-child-theme-ver-,select-theme-ver-3.10,wpb-js-composer js-comp-ver-5.5.2,vc_responsive

Portabello Pizzas

a recipe from
Visionary Kitchen A Cookbook for Eye Health
By: Sandra Young, ODAvailable at Golden Vision Clinic

  • 1 tsp dried oregano
  • 1 garlic clove, finely minced
  • ½ tsp dried rosemary, chopped
  • 2 Tbsp red onion, diced
  • Pinch red pepper flakes
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 2 tsp all-purpose flour, optional
  • ¾ cup organic tomato puree
  • 8 anchovy fillets, finely chopped
  • 6 portobello mushrooms, stems and gills removed
  • 1 tsp extra virgin olive oil
  • 1 cup mozzarella cheese, grated
  • 4 marinated artichoke hearts, cut into wedges
  • 12 kalamata olives, pitted and halved
  • 3 Tbsp fresh basil leaves, sliced
  1. For the pizza sauce combine oregano, garlic, rosemary, onion, red pepper flakes, salt, pepper and flour, if using. Using your hands, rub spices together to bruise. Stir in the tomato puree and anchovy fillets. Set aside.
  2. Preheat oven 400°F. Brush the top of the mushroom caps with olive oil.  Place on baking sheet gill side down. Bake for 8-10 minutes.  Remove from the oven.
  3. Spoon pizza sauce onto each mushroom cap. Decorate with the mozzarella cheese, artichoke hearts and olives.
  4. Turn the broiler on to high. Broil until cheese is bubbly and lightly golden.
  5. Sprinkle the pizza with the basil to garnish. Cut into quarters and serve immediately.
Lycopene ● 5098mcg
Vitamin E ● 6%DV
Zinc ● 7%DV

6-8 APPETIZER PORTIONS ● MAKES 6 PIZZAS