Portobello Pizza with Fresh Mozzarella

• 1 12-inch (1-lb.) prepared pizza crust, such as Rustic Crust
• 1 Tbs. plus 2 tsp. olive oil
• 3 medium-size portobello mushrooms, chopped (about 2 cups)
• 3 cloves garlic, minced (about 1 Tbs.)
• 1 Tbs. balsamic vinegar
• 1 cup prepared marinara sauce
• 13 cup diced red onion
• 8 oz. fresh mozzarella, drained, and cut into 1/4-inch-thick slices
• 13 cup grated Parmesan cheese
• 2 cups arugula or baby spinach

1. Preheat oven to 450F.
2. Coat 12-inch round pizza pan or baking sheet with cooking spray, and set crust in pan.
3. Heat 1 Tbs.
4. oil in large nonstick skillet over medium-high heat.
5. Add mushrooms, and cook 5 minutes, or until browned and tender, stirring occasionally.
6. Add garlic, and season with salt and pepper.
7. Cook 30 seconds, stirring often.
8. Stir in vinegar, and remove from heat.
9. Brush crust with remaining 2 tsp.
10. olive oil.
11. Spread sauce on crust.
12. Scatter mushroom mixture on top.
13. Sprinkle with red onion.
14. Arrange mozzarella slices over vegetables, and sprinkle with Parmesan.
15. Bake 10 minutes, or until cheese has melted.
16. Scatter arugula on top.
17. Cut into slices, and serve.

pizza crust, olive oil, portobello mushrooms, garlic, balsamic vinegar, marinara sauce, red onion, fresh mozzarella, parmesan cheese, arugula

Taken from www.vegetariantimes.com/recipe/portobello-pizza-with-fresh-mozzarella/ (may not work)