Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 \N | Onion; sliced |
4 \N | Portobello mushrooms; stemmed, tops cleaned and sliced |
2 tablespoons | Bottled roasted red bell peppers; drained and chopped |
4 smalls | Baked cheese pizza crusts |
4 slices | Provolone cheese |
Prep: 10 min, Cook: 5 min.
Heat oil in a heavy nonstick skillet over medium high heat. Saut onion 3-4 minutes, until it begins to soften. Add mushroom slices and saut another 2-3 minutes, until mushroom softens. Stir in roasted peppers until hot.
Serve over pizza crusts, topped with cheese.
Posted to recipelu-digest by molony <molony@...> on Feb 19, 1998