Baked Cottage Cheese Pizza Bowls
Creamy cottage cheese is layered with marinara, sautéed mushrooms, bell pepper, oregano, and bubbling mozzarella in individual oven-safe bowls. Serve with optional toast for an easy vegetarian dinner.
Prep: 10 min · Cook: 25 min · Yield: 2 · Method: Oven
Ingredients
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms
- 1 small bell pepper
- 2 cups cottage cheese
- 1 cup marinara sauce
- 1 teaspoon dried oregano
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 cup shredded low-moisture mozzarella
- 4 slices toast
Cooking instructions
- Heat the oven to 400°F (200°C). Set two 16-ounce (475-mL) oven-safe bowls on a rimmed baking sheet. (about 5 min) — 400°F (200°C)
- Clean and slice the mushrooms, then dice the bell pepper. Heat the olive oil in a skillet over medium-high heat. Add the mushrooms and bell pepper, season with the salt and pepper, and sauté until the vegetables are tender and most of the mushroom moisture has evaporated, 6 to 8 minutes. (about 8 min) — Medium-high
- Divide the cottage cheese between the bowls. Spoon half of the marinara over each portion, then divide the sautéed vegetables between the bowls. Sprinkle 1/2 teaspoon oregano over each and top evenly with the mozzarella. (about 3 min)
- Bake until the sauce is hot, the cheese is melted, and the edges are bubbling, 12 to 15 minutes. For food safety, the center should reach at least 165°F (74°C) on an instant-read thermometer. (about 15 min) — 400°F (200°C)
- Rest for 5 minutes, then serve with toast if desired. The bowls will be very hot; place them on heat-safe plates or trivets. (about 5 min)