Flatbread Pizza with Roasted Cherry Tomatoes and Portobello Mushrooms
Top a prepared flatbread crust with simple roasted veggies and fresh herbs to create a tasty homemade vegetarian pizza.
1 hour, 5 mins
- 1 pound cherry tomatoes,
- 6 ounces sliced portobello mushrooms,
- 4 large scallions, cut into 1-inch pieces,
- 1 tablespoon olive oil,
- ¼ teaspoon salt,
- ⅛ teaspoon black pepper,
- ¼ cup torn basil leaves,
- 1 tablespoon chopped oregano,
- 1 prepared flatbread or prepared pizza crust,
- 3 ounces sliced reduced-fat provolone cheese,
Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
Place tomatoes, mushrooms and scallions on the prepared pan and toss with oil. Season with salt and pepper and bake for 30 minutes. Remove from the oven and toss with basil and oregano.
Place flatbread (or pizza crust) on a baking sheet. Spoon the vegetable mixture over the top. Tear cheese into bite-size pieces and scatter over the vegetables. Bake for 15 to 20 minutes or until flatbread (or crust) is crispy.
Allow to cool slightly before slicing.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.