This European Italian dinner of portabella mushroom and feta cheese pizza is a delicious and nutritious eggs-free, nuts-free, soy-free meal.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 46 mins – easy
🍽 4 servings – 422 kcal per serving
- half tsp black pepper
- half tsp salt
- 1.5 tbsp olive oil
- 2 onions
- 2 tsp honey
- 2 tsp balsamic vinegar
- 8 ounces portabella mushroom
- 12 inches pizza crust mix
- 8 ounces feta cheese
- 1 tsp dried thyme
- 1 knife
- 1 spoon
- 1 pan
- 1 oven
- 1 baking sheet
- 1 wooden spoon
Peel and slice the onions. Thinly slice the portabella mushroom.
Crumble the feta cheese with a spoon.
Drizzle olive oil over a pan and turn on the heat. Add the onion slices to the pan and stir with a wooden spoon. Cook for 10 minutes, then add the honey and balsamic vinegar. Cook over low heat for 8 more minutes, occasionally stirring with a wooden spoon. Sprinkle with salt and black pepper and stir again with a wooden spoon to get an onion mixture, then remove from the heat.
Preheat the oven to 450°F for 20 minutes.
Place the pizza crust mix on a baking sheet. Spread the onion mixture and portabella mushroom slices over it. Then scatter the crumbled feta cheese and dried thyme on top.
Place the baking sheet in a hot oven and bake for 15 minutes. Then turn off the heat and remove the baking sheet from the oven.
It’s ready to be served !