Chef Wendell: Super Bowl veggie pizza
INDIANAPOLIS (WISH) – As Hoosiers are becoming more interested in a healthy, plant-based diet, more than likely there will be one or more vegetarians and health-focused eaters attending your Super Bowl party. With just a few simple ingredients, you can score a touchdown with this full-flavored version of the American classic: Pizza.Veggie Pizza
1 portabella mushroom, cap
2 Tbsp. pizza sauce
¼ cup chopped bell pepper (green and red)
1/4 cup onion, chopped
3 Kalamata olives, coarsely chopped
Pinch hot pepper flakes
1 Tbsp. Daiya shredded mozzarella
1 Tbsp. parmesan
Extra virgin olive oil
• Wipe mushroom caps clean, and remove stems. Chop stems, and place in mixing bowl.
• Using small spoon, gently scoop out black gills on underside of mushroom caps, and discard gills.
• Place mushrooms, cap side down, on foil-lined sheet. Spread the sauce over the mushroom and then top with the remaining ingredients, including the chopped mushroom stems – just like a normal pizza.
• Bake in the oven at 350°F until the cheese melts and the ‘pizza’ is warmed through.
• Before serving, LIGHTLY drizzle with extra virgin olive oil.
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