Portobello Pesto Pizzas

Name: Portobello Pesto Pizzas
Total time: 30 min
Ingredients: 4 Portobello mushrooms; 2 Tomatoes, sliced; 1 1/2 Tbsp Olive oil; 1/3 cup Leftover pesto; 4 oz Mozzarella, grated ((Or just used a slice of sandwich cheese - mozzarella, fontina, Swiss)); 1 Red peppers, chopped ((1 large or 2 small)); 1/2 lb Cucumbers, chopped; 1 tsp Honey; 1 tsp Dijon mustard; 1 1/2 Tbsp Sherry or red wine vinegar; 2 Tbsp Olive oil; 6 oz Mixed greens; 1/4 cup Sliced almonds

mealplans.cooksmarts.com

Enjoy the rest of last night's pesto with these simple vegetable-based pizzas, which are lighter in calories and provides an umami, meaty flavor.Smarts: Make more of these for freezing. After...

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Pastry brush
Baking sheet
Oven
Chef's knife
Cutting board
Whisk
Mixing bowl
Spoon
Measuring spoon
Freezer
Zip-top bag
Aluminum foil
Tongs
Refrigerator

Ingredients

4 Portobello mushrooms
2 Tomatoes, sliced
1 1/2 Tbsp Olive oil
1/3 cup Leftover pesto
4 oz Mozzarella, grated ((Or just used a slice of sandwich cheese - mozzarella, fontina, Swiss))
1 Red peppers, chopped ((1 large or 2 small))
1/2 lb Cucumbers, chopped
1 tsp Honey
1 tsp Dijon mustard
1 1/2 Tbsp Sherry or red wine vinegar
2 Tbsp Olive oil
6 oz Mixed greens
1/4 cup Sliced almonds