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Nutrition Facts
Serving Size 1 (179g) Recipe makes 2 servings The following items or measurements are not included below: 2 lbs pizza dough mushroom puree
Calories 415
Calories from Fat 293		(70%)
Amount Per Serving		%DV
	Total Fat 32.6g	50%
	Saturated Fat 17.8g	89%
	Monounsaturated Fat 11.1g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 103mg		34%
Sodium 907mg		37%
Potassium 470mg		13%
Total Carbohydrate 6.0g		2%
	Dietary Fiber 1.3g	5%
	Sugars 2.9g
Protein 25.8g		51%
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Portobello Mushroom Pizza

Recipe #307537 | 1 hour | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Claudia Wey
Jun 5, 2008

Amazing Portobello Pizza with very tasty and creamy topping.

1
Roll out 1 pizza dough as thinly as possible, leaving 1-in. lip all around and place on a pizza peel sprinkled with cornmeal.
2
Cover with 1 teaspoons olive oil, 1/4 teaspoons garlic and a pinch of salt and pepper.
3
Evenly distribute 1/2 cup mushroom puree, 3 oz. fontina cheese, 1 portobello mushroom cap and 1+1/2 teaspoons Parmesan cheese. Transfer pizza onto pizza stone heated in preheated 500F 1 hour.
4
Bake in preheated 500F oven until browned, about 6 to 7 minutes. Sprinkle with 1+1/2 teaspoons Parmesan cheese, black pepper to taste and drizzle with small amount of truffle oil. Slice and serve. Repeat with remaining dough.

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