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Southern Lady

A quarterly magazine from Hoffman Media celebrating luxurious living in the South

Appetizers, Dips & Spreads

Portobello Pizzas


These delectable Portobello Pizzas are bursting with flavor from Sundried Tomato and Spinach Marinara Sauce, mozzarella cheese, and prosciutto.

Sundried Tomato and Spinach Marinara Sauce

Makes about 3 1/2 cups
Print Recipe
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 1/2 teaspoons minced garlic
  • 2 14.5-ounce cans fire-roasted diced tomatoes
  • 1 7-ounce jar sundried tomatoes packed in oil, drained and finely chopped
  • 1 tablespoon sugar
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 6-ounce bag fresh baby spinach, stemmed and chopped

Method
 

  1. In a medium saucepan, heat olive oil over medium heat. Add garlic; cook for 1 minute, stirring constantly. Add diced and sundried tomatoes, sugar, Italian seasoning, pepper, and salt, stirring well. Reduce heat to medium-low; simmer, uncovered, for 10 minutes. Stir in spinach, and simmer for 10 more minutes.

Discover more seasonal recipes by ordering your copy of Southern Lady’s January/February 2017  issue.

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Portobello Pizzas

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