Portobello Pizza

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Southern Living


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2 large portobello mushroom caps, sliced*

1/2 large onion, sliced

1/2 teaspoon salt

1/2 teaspoon pepper

Vegetable cooking spray

1 tablespoon balsamic vinegar

2 tablespoons yellow cornmeal

1 (10-ounce) refrigerated pizza crust dough

2 tablespoons basil pesto

2 tablespoons plain nonfat yogurt

1/4 cup chopped fresh basil

6 fresh mozzarella cheese slices (6 ounces)**

5 plum tomatoes, chopped

2 tablespoons shredded Parmesan cheese

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