Chutney Pizzas
James Carrier
Use regular or whole-wheat pocket bread as the foundation for an appetizer or snack that's ready in less than 15 minutes.
How to Make It
Step 1
1
In a food processor, mince mushrooms.
Step 2
2
In a 10- to 12-inch frying pan, combine mushrooms and butter. Stir often over high heat until juices evaporate and mushrooms start to brown, 5 to 7 minutes.
Step 3
3
Lay pocket bread rounds cupped side up on a baking sheet and scatter the mushroom mixture equally on top of them. Sprinkle each with about 3 tablespoons cheese.
Step 4
4
Bake in a 400° oven until cheese melts and bread crisps, 5 to 7 minutes. Drizzle chutney over each pizza and cut each round into quarters.
Step 5
5
Nutritional analysis per piece.
Ingredients
1/2 pound mushrooms
1 tablespoon butter or olive oil
4 pocket bread rounds (6 in. wide)
3/4 cup shredded Swiss or fontina cheese
2 to 3 teaspoons chutney
Directions
Step 1
1
In a food processor, mince mushrooms.
Step 2
2
In a 10- to 12-inch frying pan, combine mushrooms and butter. Stir often over high heat until juices evaporate and mushrooms start to brown, 5 to 7 minutes.
Step 3
3
Lay pocket bread rounds cupped side up on a baking sheet and scatter the mushroom mixture equally on top of them. Sprinkle each with about 3 tablespoons cheese.
Step 4
4
Bake in a 400° oven until cheese melts and bread crisps, 5 to 7 minutes. Drizzle chutney over each pizza and cut each round into quarters.
Step 5
5
Nutritional analysis per piece.
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