October 23, 2008 § 3 Comments
I came across a Portobello Pizza recipe and my mom and I decided to test it out. The verdict? It was a HIT! It even passed the “Dad” test.
The ingredients are flexible. The only must-haves for this recipe are a couple of mushrooms and olive oil. From there, you can individualize the pizza with your favorite toppings.
We made two different kinds: a Greek pizza (with feta, calmata olives, onions, roasted pepper) and a standard pizza (tomato paste, mozzarella, tomato, onion, roasted pepper, roasted summer squash). Feel free to spruce up these mini pizzas with any good veggies you have handy.
Here’s what we did:
Ingredients for Mushrooms
3 portobello mushrooms
1-2 tablespoons olive oil
sea salt, pepper
Ingredients for Roasted Veggie Toppings:
1 white/yellow onion, sliced
1 summer squash
1 red bell pepper
3-5 cloves garlic
1/8 cup feta cheese
5-6 kalamata olives
splash balsamic vinegar
1/4 cup favorite cheese
1. Preheat oven to 425 degrees on Convection.
2. Wash portobello and brush each side with olive oil. Season with sea salt and pepper and place on a rimmed baking sheet (to catch juices). Bake for 20-25 minutes, flipping once, half-way.
3. Meanwhile, slice the summer squash, onions, garlic and red bell pepper and place on a separate baking sheet. Toss with olive oil, sea salt and pepper and roast on a separate oven rack.
4. Remove portobellos and squash mixture from oven when cooked. With mushroom gills facing up, dress each portobello with sauce, roasted toppings and cheese. Place back in the oven and bake an additional 10 minutes. Place under the broiler for 45 seconds to make the cheese golden and bubbly.
Diet Notes: Gluten-free, nut-free, SCD-safe