This little pita bread pizza or open faced sandwich is really easy to make. The longest you are going to spend is marinating your mushrooms. After that is done it is easy peasy.
You can use flat bread or pita bread for this recipe. Once you have sliced the mushroom simply arrange it on the bread and sprinkle on the rest of the ingredients.
If you happen to have left over mushrooms go ahead and saute them with some chopped garlic. They are absolutely delectable this way.
Here is what you are going to need for this pita bread pizza recipe with marinated Portabello mushrooms:
4 small portabella mushrooms
FOR THE MARINADE:
2 TBS olive oil + more to drizzle on the bread
1/2 tsp. dried thyme
1 TBS balsamic vinegar
1 garlic clove – minced
Salt & Pepper
ASSEMBLE YOUR PIZZA:
4 small flat bread or Pita bread
2 large garlic cloves
2 TBS julienne sun-dried tomatoes in olive oil
1/2 tsp. of red chili flakes – optional
1/2 tsp. dried oregano
Mozzarella or Edam or Muenster cheese
Mix the olive oil, thyme, balsamic vinegar, garlic clove, salt and pepper in a bowl. Pour it over the mushrooms and marinate for a minimum of 20 minutes and up to overnight.
Heat the oven to 350 degrees F (175 C).
Slice the mushrooms about 1/4 inch thick and place them on top of the pita bread. Arrange garlic slices and sun-dried tomato pieces among the mushroom.
Sprinkle a tiny bit of chili pepper (if using) and oregano all over the top and add a very small bit of salt. Drizzle some olive oil on the pita bread and top with your cheese of choice.
Place the pita breads in the oven and bake for about 10 minutes, until the cheese is melted and the bread toasts a bit. Do not over toast the bread as it will get hard. Remove from oven and quarter. Serve and enjoy.
CALORIES 322.07; FAT 6.57 grs (sat 2.12; mono 1.38; poly 1.95); PROTEIN 13.30 grs ; FIBER 3.19 grs; CARBS 55.35 grs; CHOLESTEROL 11.56 mg; IRON 13.20 mg; SODIUM 500.23 mg; CALCIUM 505.05 mg