Personal Portobello and Pepper Pita Pizza

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 2

Ingredients
  • 4 cremini (“Baby Bella”) mushrooms, sliced
  • 1 medium bell pepper, or 3 mini peppers, sliced
  • 1 tsp olive oil
  • 2 pita breads
  • 2 Tbs Roasted Garlic Tomato Sauce
  • ½ c + 2 Tbs part skim mozzarella (use Daiya or another dairy free brand for a vegan version)
  • ½ c fresh spinach, torn
  • ¼ tsp red pepper flakes
  • pinch oregano
Instructions
  1. Heat the oven to 400. Saute the mushrooms and peppers in the olive oil for a few minutes, or until tender.
  2. Place the pita breads on a cookie sheet. Spread a tablespoon of tomato sauce on each pita, then sprinkle each with ¼ cup cheese. Top with spinach, peppers and mushrooms. Finish each pizza with seasonings and another tablespoon of cheese.
  3. Bake 15 minutes. Enjoy!