Portabella Pizza

Portabella Pizza

Yield: 20 servings

1⁄2 cup balsamic vinegar
1 cup pesto sauce
20 portabella mushrooms, aprox 4-5”
5 oz. fire roasted pepper, diced
1 lb artichoke hearts, quartered
5 oz. sliced black olives
2 1⁄2 lbs. fresh mozzarella Ovallini
2 1⁄2 tsp. fresh oregano or parsley, chopped, or more to taste

1. Preheat oven to 375°F.

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