Roasted Red Pepper Pita Pizzas

Jarred roasted red peppers create a speedy homemade sauce for these mini pizzas, but you can also roast your own red peppers to cut down on sodium. 
The mozzarella topping puts a deposit in your tryptophan account.

ingredient list

Serves 4

• 1 cup jarred roasted red peppers, rinsed and drained (2 large peppers), plus more for garnishing pizzas, if desired
• 6 oil-packed sun-dried tomatoes, drained, plus 1 Tbs. oil
• 2 6 1/2-inch whole-wheat pita rounds, split apart to make 4 thin rounds
• Dried oregano, for sprinkling
• 1/4 lb. (1 ball) fresh mozzarella cheese, drained and thinly sliced
• 16 small fresh basil leaves

Directions

1. Preheat oven to broil. Purée red peppers and sun-dried tomatoes and their oil in food processor 1 to 2 minutes, or until smooth.

2. Place pita rounds on baking sheet. Spread 1/4 cup red pepper sauce on cut side of each pita. Sprinkle with oregano, then top with mozzarella and garnish with sliced red peppers, if desired. Broil 3 to 5 minutes, or until cheese is melted and bubbly. Scatter basil leaves over pizzas, and serve immediately.

Natale Stuffed Portobellos

The inspiration for this recipe came from Chance Genovese's Italian heritage. "I wanted a dish that used traditional ingredients of Italy but were easily found at the local market," says Genovese, who adopted a meat-free diet at a very young age. "Above all, I knew the dish had to be easy to prepare in the chaos of a holiday celebration."

ingredient list

Serves 4

Mushrooms

• 1/4 cup Bragg extra virgin olive oil
• 2 Tbs. Spectrum balsamic vinegar
• 1 clove garlic, minced (1 tsp.)
• 4 large portobello mushroom caps

Filling

• 2 Tbs. breadcrumbs
• 1 Tbs. Bragg extra virgin olive oil
• 1/4 cup chopped onion
• 8 oil-packed sun-dried tomatoes, sliced
• 1 clove garlic, minced (1 tsp.)
• 1/2 cup light cream or Silk soy creamer
• 10 oz. fresh spinach leaves (8 cups)
• 1/4 cup grated Asiago cheese
• 4 oz. fresh mozzarella cheese, chopped

Directions

1. To make Mushrooms: Preheat oven to 375ºF. Whisk together oil, vinegar, and garlic in bowl. Brush mushroom caps with oil mixture, and place on baking sheet. Roast 30 minutes, or until tender. Drain on paper-towel-lined plate.

2. To make Filling: Toast breadcrumbs on baking sheet 2 to 3 minutes, or until light brown. Set aside.

3. Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until soft. Add sun-dried tomatoes and garlic; sauté 30 seconds. Stir in cream, and cook 2 minutes. Add spinach, and cook 3 to 4 minutes, or until spinach is wilted. Stir in cheeses, and cook 2 to 3 minutes. Spoon Filling into mushroom caps, and top with toasted breadcrumbs.