Funky Funghi Pizzas

Courtesy of the Mushroom Council and Eat. Live. Travel. Write


Yield: 2 servings


One small (7 – 8-inch) pocket-style pita bread

4-6 tablespoons simple tomato sauce (drained, canned whole tomatoes roughly chopped and cooked down to ketchup-consistency with 2 cloves minced garlic and a handful of roughly chopped fresh basil)

2 cups finely sliced mushrooms – any fresh variety (shiitake, cremini, oyster, king oyster), fried in olive oil and drained on a paper towel.

2 tablespoons diced orange peppers

2 tablespoons diced yellow peppers

3 rashers bacon, finely diced and fried

Finely sliced pepperoni

4 oz mozzarella cheese, grated

2 tablespoons fresh basil, finely sliced

Olive oil and cracked black pepper to finish


Pre-heat oven broiler to high.

Using a bread knife carefully cut through the middle splitting the pita to form two rounds.

(Optional) Toast pita rounds (under the broiler) cut side down for a minute or two.  The bottom should start to feel a bit crispy but not burnt.

Spread the sauce over each pita, cut side up.  Squish the larger chunks of tomato down with the back of a spoon so the sauce spreads to the edge of the pita bread.

Spread toppings evenly over pita breads and top with cheese and basil.

Place under pre-heated broiler until cheese starts to bubble.  Remove pizzas from heat and top with a drizzle of olive oil and freshly ground black pepper.  Cut into quarters with a pizza cutter and enjoy!


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