The star of this fresh, healthy pizza is the Portabella, a dark brown Cremini mushroom whose texture and taste is so rich and meaty you probably won’t miss the dough.
Prep time: 40 minutes
Cook time: 25 minutes
Serves: 6
Preheat your oven to 190 degrees Celsius/375 degrees Fahrenheit (Gas Mark 5) and line a baking sheet with parchment paper.
Prepare the following ingredients in advance so that you can assemble the pizzas easily.
6 large Portabella mushroom caps, cleaned with stems removed (wipe the caps clean with a damp paper towel to be sure there’s no dirt or grit on them)
1/2 cup (125 ml) jarred tomato sauce, like marinara (or use your own, if you have some)
1/4 cup (57 grams) drained sliced black olives (use jarred or canned but not Kalamata because they may make the pizza too salty)
1/4 cup (57 grams) washed, sliced fresh (not pickled or hot) mini sweet peppers in a variety of colors
1/4 cup (57 grams) red onion (either chopped or cut in thin slices)
1 large or 2 small fresh minced garlic cloves (about 1 tablespoon / 14 grams)
Cherry or grape tomatoes, sliced (your choice for how many slices per pizza)
Fresh mozzarella cheese, shredded or sliced to fit inside the cap, or you can use the little fresh balls packed in brine, water or whey
About 1 tablespoon (14 grams) of Italian seasonings – you’ll sprinkle a little on each pizza. (Italian seasoning usually contains dried - not powdered - herbs including basil, marjoram, oregano, thyme, rosemary and summer savory. You can make your own: 1 teaspoon each dried basil, marjoram, thyme, rosemary and summer savory plus 2 teaspoons dried oregano.)
Good extra virgin olive oil (optional)
Fresh basil leaves (not Thai basil) - for garnish (optional)
Grated Parmesan cheese (optional)
Directions:
Place the cleaned Portabellas, cap side up, on a baking sheet and bake for 5 minutes. Remove the pan from the oven and spoon the tomato sauce into the center of each mushroom cap. Put some mozzarella on top of the sauce, then add the sliced tomatoes, sliced olives, sliced peppers, sliced red onion and minced garlic. Drizzle a little olive oil on top, if desired. Bake for an additional 20 minutes, or until the mozzarella is melted and golden.
Remove the pan from the oven and garnish each pizza with fresh basil, grated Parmesan and a sprinkle of Italian seasonings. Serve immediately. If this is a main course, consider serving two Portabellas per person.