Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

Personal Red Pepper-Mushroom Pizza

Yield: 1 serving 1/2  medium red bell pepper

1/2  teaspoon  fresh lemon juice

1  garlic clove, minced

Cooking spray

1/2  cup  thinly sliced shiitake mushroom caps

1  tablespoon  sliced shallots

1/2  teaspoon  balsamic vinegar

1  (6-inch) Italian cheese-flavored pizza crust (such as Boboli)

1  tablespoon  thinly sliced fresh basil

3/4  cup  torn spinach

6  tablespoons  (1 1/2 ounces) shredded fresh mozzarella cheese

1/4  teaspoon  freshly ground black pepper

Dash of salt

Preheat broiler.

Place bell pepper half, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Combine bell pepper, juice, and garlic, stirring well.

Preheat oven to 450°.

Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and shallots; sauté 2 minutes or until tender. Remove from heat; stir in vinegar.

Place crust on a baking sheet coated with cooking spray. Spread bell pepper mixture evenly over crust, leaving a 1/2-inch border. Sprinkle basil evenly over bell pepper mixture; top with spinach. Spoon mushroom mixture evenly over spinach; sprinkle with cheese.

Bake at 450° for 4 minutes or until cheese melts. Sprinkle with black pepper and salt.

Nutritional Information

Calories: 467
Fat: 15.5g
Protein: 22.4g
Carbohydrate: 58.7g