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Source: The Mushroom Council

Funky Funghi Pizzas
A quick and delicious way to enjoy individual pizza top with tender mushrooms.
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Serves: 2
Prep Time: 10 minutes
Cook Time: 2-3
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One small (7-8-inch) pocket-style pita bread
4 tablespoons simple tomato sauce (drained, canned whole tomatoes roughly chopped and cooked down to ketchup-consistency with 2 cloves minced garlic and a handful of roughly chopped fresh basil)
2 Cups finely sliced mushrooms – any fresh variety (shiitake, cremini, oyster, king oyster), fried in olive oil and drained on a paper towel.
2 tablespoons diced orange peppers
2 tablespoons diced yellow peppers
3 rashers bacon, finely diced and fried
Finely sliced pepperoni
4 oz mozzarella cheese, grated
2 tablespoons fresh basil, finely sliced
Olive oil and cracked black pepper to finish

Pre-heat oven broiler to high.

Using a bread knife carefully cut through the middle splitting the pita to form two rounds.

(Optional) Toast pita rounds (under the broiler) cut side down for a minute or two. The bottom should start to feel a bit crispy but not burnt.

Spread the sauce over each pita, cut side up. Squish the larger chunks of tomato down with the back of a spoon so the sauce spreads to the edge of the pita bread.

Spread toppings evenly over pita breads and top with cheese and basil.

Place under pre-heated broiler until cheese starts to bubble. Remove pizzas from heat and top with a drizzle of olive oil and freshly ground black pepper. Cut into quarters with a pizza cutter and enjoy!

Source: The Mushroom Council

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