Portabella 'N' Peach Flatbreads


Main Dish
Portabella 'n' Peach Flatbreads

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Put your ripe peaches to good use with these cheesy portabella grilled flatbreads!

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Servings and Ingredients

Serves 5
½ (8-oz.) pkg. BelGioioso fresh mozzarella
1 Hy-Vee portabella mushroom cap, (about 5 in.), gills removed
½ (15-oz.) pkg. prebaked pizza crusts, 1 crust (16x6-in.)
6 tbsp. maple-bacon onion jam, melted
2 tbsp. plus 1 tsp. Gustare Vita extra-virgin olive oil, divided
½ medium ripe peach, pitted and sliced 1/4-inch thick
½ c. fresh small basil leaves, lightly packed
¼ c. red onion, cut into slivers
Gustare Vita balsamic glaze, for serving

Things To Grab

  • Charcoal or gas grill
  • Large baking sheet


  1. Place mozzarella in freezer for 30 minutes, then coarsely shred and refrigerate. Cut mushroom into 1/4-inch-thick slices, then cut slices crosswise in half; set aside. 

  2. Preheat a charcoal or gas grill with two grilling zones: for direct high heat (450 degrees) and indirect medium-high heat (400 degrees). 

  3. Cut pizza crust crosswise into 2 pieces; place on a large baking sheet. Spread with melted jam; sprinkle with mozzarella. Set aside. 

  4. Toss mushroom slices with 2 tablespoons olive oil; transfer to one side of a wire grill basket. Toss peach slices with remaining 1 teaspoon olive oil; transfer to the other side of basket. 

  5. Grill mushrooms and peaches over direct heat for 2 minutes or until slightly softened, stirring occasionally. Grill pizza crust pieces on grill grate over indirect heat for 3 to 5 minutes or until cheese is melted and crust is crisp. 

  6. Return crusts to baking sheet; top with grilled mushrooms and peaches. Top with basil leaves and onion slivers. Drizzle with balsamic glaze. Cut each pizza into 5 pieces to serve. 

Nutrition facts


410 Calories per serving
2 pieces

Amounts Per Serving

  • Total Fat: 24g
  • Cholesterol: 15mg
  • Sodium: 310mg
  • Total Carbohydrates: 39g
  • Protein: 8g

Daily Values

Iron 6%
Calcium 10%
Vitamin D 0%
Potassium 2%

Recipe Source:

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