Yields
4 servings
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ingredients
¼
cup (60 ml) butter
3
cup (750 ml) sliced portobello mushrooms, about 5 oz (180 g) package
2
clove garlic, chopped
¼
cup (60 ml) chopped fresh parsley
1
pre-cooked pizza crust, 16 inch (40 cm) in diameter
1
cup (250 ml) rapini or broccoli florets, blanched
⅓
cup (80 ml) chopped red onion
½
lb(s) (250 g) Canadian Swiss, shredded
salt and freshly ground pepper
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directions
Step 1
Preheat oven to 450°F (230°C).
Step 2
Melt butter in a frying pan over high heat and cook mushrooms and garlic until fragrant (do not brown garlic). Add parsley and salt and pepper to taste.
Step 3
Spread mushrooms on pizza crust.
Step 4
Top with rapini or broccoli florets and red onion.
Step 5
Sprinkle with cheese and bake on middle rack of oven for 7 to 10 minutes or until cheese is golden.
Step 6
Serve with a mixed green salad topped with sun-dried tomato dressing.