Christie Brinkley's Portobello, Roasted Pepper, and Microgreen Pizza

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  • 2 medium tomatoes, diced
  • 1 garlic clove 
  • 6 fresh basil leaves
  • Pinch of dried oregano 
  • Salt and freshly ground black pepper
  • 1 ½ tablespoons extra virgin olive oil


  • 2 portobello mushrooms
  • 1 red bell pepper, seeded and quartered
  • Salt and freshly ground black pepper
  • 1 cup shredded mozzarella-style vegetable cheese
  • ½ cup microgreens or chopped arugula 


  • 3 brown rice tortillas
  • ½ tablespoon extra-virgin olive oil 


  1. Preheat the oven to 375 degrees Fahrenheit
  2. Make the sauce: blend all ingredients together. Don’t blend too long as the sauce should have a chunky texture 
  3. Prepare the toppings: On a baking sheet greased with olive oil, roast the Portobello mushrooms and the bell pepper, seasoned with salt and pepper, for about 10 minutes
  4. Let them cool; slice and reserve. Turn the oven up to 400 degrees Fahrenheit 
  5. Assemble the pizzas: brush the tortillas with olive oil. Place the tortillas on a baking sheet. 
  6. Spread some tomato sauce on each tortilla add vegetable cheese. Add the roasted Portobello mushroom and bell pepper on top of the cheese
  7. Bake for 7 minutes
  8. Garnish with microgreens and drizzle some olive oil on top. Cut into 4 slices and serve warm