Roasted Portabella Pizza

Roasted Portabella Pizza


2 16-oz. jars roasted red peppers
1 qt. heavy cream
cornstarch and cold water for thickening
2 cups balsamic vinegar
6 portabella mushrooms
2 Tbsps. olive oil
Salt and pepper, to taste
1 small red onion
½ lb. bacon
2 lbs. fresh spinach
1½ cups shredded Parmesan
1½ cups goat ch

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.