Portobello and Red Pepper Pizza Pie
Meet your new favorite comfort food twist: Portobello and Red Pepper Pizza Pie! This recipe combines the heartiness of a savory pie with all the cheesy, saucy goodness of a classic pizza. A golden, flaky crust serves as the base, layered with rich tomato sauce, sautéed portobello mushrooms, roasted red bell peppers, and aromatic garlic. Fresh basil adds a burst of herby freshness, while a duo of gooey mozzarella and nutty Parmesan cheese takes each bite to the next level. With just 20 minutes of prep time and a quick bake in the oven, this dish is perfect for weeknight dinners or casual entertaining. Whether you're seeking a vegetarian crowd-pleaser or a creative spin on pizza night, Portobello and Red Pepper Pizza Pie is sure to impress.
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Recipe Information
Ingredients
- 1 piece Store-bought or homemade pie crust
- 2 tablespoons Olive oil
- 3 pieces Portobello mushrooms, sliced
- 1 large pepper Red bell pepper, roasted and sliced thin
- 2 cloves Garlic, minced
- 2 tablespoons Fresh basil, chopped
- 1 cup Tomato sauce
- 1.5 cups Shredded mozzarella cheese
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Roll out the pie crust and press it into a 9-inch pie dish. Trim any excess crust hanging over the edges and prick the bottom with a fork. Set aside.
In a large skillet over medium heat, heat the olive oil. Add the sliced portobello mushrooms and cook until softened, about 5 minutes.
Add the garlic to the skillet and sauté for 1 minute, until fragrant. Season the mushrooms with salt and black pepper, then remove the skillet from heat.
Spread the tomato sauce evenly over the bottom of the prepared pie crust.
Layer half of the shredded mozzarella cheese on top of the tomato sauce.
Arrange the sautéed mushrooms and roasted red pepper slices evenly over the cheese layer.
Sprinkle the chopped fresh basil over the vegetables.
Top with the remaining mozzarella cheese and then sprinkle the grated Parmesan cheese over everything.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Allow the pizza pie to cool for 5 minutes before slicing and serving.
Slice into wedges and serve warm. Enjoy your delicious Portobello and Red Pepper Pizza Pie!
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 19.7 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1505 mg | 116% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
