When don’t you have a craving for pizza? The fact is, most of us will save pizza for Friday movie nights, a party or some other excuse to indulge our endless craving for dough, cheese, sauce and goodies. Trying to get in shape for an upcoming vacation has me rethinking recipes and finding ways to have my favorites without sacrificing too much. That’s where this alliterative recipe comes in – you’re going to love it!
PORTOBELLO PERSONAL PIZZAS
- 2 Portobello Mushroom Caps
- 2 Tsp. Extra Virgin Olive Oil
- 1 Tsp. Dry Italian Seasoning
- Salt & Pepper
- 1/2 Cup Pizza Sauce
- 2 Tbs. Diced Red Onion
- 8 Slices Pepperoni or Turkey Pepperoni
- 1/2 – 3/4 Cup Shredded Mozzarella
- Preheat oven to 400 degrees.
- Remove gills from mushrooms with a spoon. Wash and dry them thoroughly.
- Place mushrooms on a baking stone or sheet. Drizzle each with a teaspoon of olive oil. Sprinkle with Italian seasoning and salt and pepper to taste.
- Place in the oven and bake for 15-20 minutes, depending on size and thickness of your mushrooms. They should darken and shrink some, but still be slightly firm to the touch.
- Remove from oven and pat dry with a paper towel. They release a lot of water in the initial baking and you don’t want soggy pizzas!
- Spread each cap with half of the pizza sauce. You can use marinara or any other jar sauced here as long as it is thick and not watery.
- Top each cap with onions, then pepperoni and finally cheese.
- Place in the oven and bake an additional 10-12 minutes until cheese is melted and slightly brown and bubbly.
- Remove from oven and serve immediately.
You almost don’t miss the crust on these easy pizzas. The good news is that your topping choices are endless – sausage, peppers, olives, etc. As long as you like mushrooms, you’ll be thrilled with an alternative to heavy pizza that saves you both carbs and calories. It’s also great for gluten-free friends if you watch your sauce ingredients. Try some at home and let me know what you create. Dig in!